Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I'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's home cooking about meatloaf. Although, I'm told that mine only inspires thoughts of how mom's was never this good!
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.
|Number of servings:||4 - 6|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
For the glaze:
Preheat the oven to 350'.
Saute the diced onions in a the oil until clear and tender.
Place the ground beef into a bowl.
Add the sauteed onions and remaining ingredients. Mix well with your hands.
Shape into 1 or 2 loaves. Place on the broiler rack of a broiler pan.
Bake for about 30 minutes. As the meatloaf bakes, combine the ketchup and brown sugar.
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.
Let the loaf sit for about 5 minutes before moving to a plate with a large spatula. Slice and serve.
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