Simple Kosher Meatloaf Recipe
White meatloaf is a classic American dish to the point of jokes being made about eating it appearing in shows and movies. However, meatloaf actually dates all the way back to Ancient Rome.
Then, during the Great Depression, it was a way for families to stretch the food budget by using an inexpensive type of meat and leftover ingredients.
I was tempted to share that recipe here, but I figured if you’re reading this recipe, you’re looking for the classic version, so here it is!
Easy Classic Meatloaf Recipe
If you like this meatloaf, you may also like my dairy free meatloaf with oatmeal and my dairy free meatloaf with potato flakes.
It usually does contain dairy unless specifically stated otherwise since it’s typically made with milk. Milk hydrates the breadcrumbs and makes the meatloaf moist.
Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.
Basic Grass Fed Beef Meatloaf Recipe
There are a number of egg replacement options available, but my favorite way to make meatloaf without eggs is by replacing the egg with 2 tablespoons of cornstarch and 3 tablespoons of water.
This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.
This should take two to three hours. Submerge your sealed meat in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Venison Meatloaf Recipe
Do not use warm or hot water. It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.
According to theUSDA, you can cook frozen meat. It will take 50% longer to cook, but it’s an option. You should also cook it on a roasting rack or over vegetables so the heat can circulate around the meat.
If you have extra raw meat that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.
Best Barbecued Meatloaf
According to theUSDA, “food thawed in the refrigerator is safe to refreeze without cooking.” However, you do lose quality when refreezing previously defrosted meat.
Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor. To compensate for this, marinate the meat to add more flavor and juice.”
The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”
Chicken Meatloaf Recipe With Vegetables
An ordinary oven cooks by enveloping food in hot, dry air. This air heats the outside of the food, which slowly penetrates to the inside of the food until it’s cooked all the way.
Now, in a convection oven, the fan produces extra energy. It takes the hot air and blows it around, producing around 25 to 30 percent more energy, depending on the fan’s power.
Regular ovens also can have hot spots, but the fan in a convection oven will circulate the air to help even out the temperature variances.
Traditional Meatloaf Recipe
When recipes specify temperatures and cooking times, it’s for conventional ovens. Of course, this is unless the recipe is specifically for convection ovens.
A simple rule to follow is to lower the temperature by 25ºF when baking cookies and pies, but 50ºF when roasting meats. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
Best Meatloaf Recipe
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
I made your meatloaf this afternoon and it is wonderful. My Mom made the best meatloaf, but if she had a recipe, I never saw it written down. She has been gone for several years now, and I have been trying to recreate it with little success. Yours is every bit as good as what she made. I know that she used oatmeal instead of breadcrumbs, so I did substitute that in, and I had a bowl of cherry tomatoes that needed to be used, so I sliced some and cooked them on top of the meatloaf, with the sauce on top of all. I will make this many times!
Thank you so much for sharing this comment! I feel honored to have been able to help you recreate your mothers meatloafI've been making a lot of meatloaf lately; four of them yesterday. It is an interesting form of currency when bartering with single men of a certain age. Yes, trading a home style meal for favors or labor I can't perform is better than cash. There is something of mom'shome cooking about meatloaf. Although, I'm told that mine only inspires thoughts of how mom's was never this good!
Best Meatloaf Recipe That's Juicy, Moist, Easy
I don't really have a recipe; I have secrets which I continue to refine. I use a ground beef that is lean but not extra lean. The additional fat makes a more succulent loaf. I prefer to saute my diced onions before adding them to the ground beef. I only add pepper, no salt, as kosher beef is salty enough. I've also started baking the free formed loaves on the rack of a broiler pan. This allows all the drippings to collect on the bottom of the pan rather than sog up the bottom of the meatloaf.
It's been a very busy year. Taking a personal day today, I've stayed at my mom's as we both have colds. Lunch was my famous chicken soup with sliced chicken breast and baby bok choy. Dinner, my famous meatloaf and challah. We're both on the mend....I never argue with old fashioned home cooking to nurse folks back to health.
After 30 minutes, brush 1/2 the glaze onto the meatloaf. Return to the oven for another 15 minutes. Brush the remaining glaze onto the loaf and return to the oven for another 10 minutes or so. The loaf should be cooked through before removing from the oven. I usually stick a small knife into the center and peek.
Classic Beef Meatloaf (beef & Three Meat Options)
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator ofmy boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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