kosher mini meatloafs

kosher mini meatloafs

grass fed beef mixed up with a ton of sautéed vegetables and spices!

– Chef Beth



  • 3 slices white bread
  • 1 large carrot, peeled and cut into ¼ inch-thick rounds
  • 1 rib celery, cut into ½ inch pieces
  • 2 medium yellow onion, peeled and chopped
  • 2 cloves garlic, smashed and peeled
  • ½ cup flat-leaf parsley leaves, loosely packed
  • ½ cup plus 3 tbls ketchup
  • 4 ½ teas dry mustard
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 large eggs, beaten
  • 2 teas salt
  • 1 teas freshly ground pepper
  • 1 teas Tabasco, or to taste
  • ½ teas chopped rosemary, plus more needles for sprinkling
  • 2 tbls dark-brown sugar
  • 1 tbls olive oil
  • 1 small red onion cut into 4-inch-thick rings

How to:

STEP ONE: Heat oven to 400 deg. Remove crusts from bread and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step as they will make the meat loaf rubbery.

STEP TWO: Place carrot, celery, yellow onion, garlic and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the bread crumbs.

STEP THREE: Add ½ cup ketchup, 2 teas dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. Be careful not to over knead; doing so will result in a heavy and dense loaf: The texture should be wet, but tight enough to hold a free-form shape.

STEP FOUR: Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11 inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.

STEP FIVE: Place the remaining 3 tbls ketchup, remaining 2 ½ teas mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tbls water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meat loaf.

STEP SIX: Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 deg, about 25 minutes more. Let meat loaf cool on rack, 15 minutes.

*we used mini loaf pan fill each one up, at step six we bake 20 min, sprinkle rosemary and bake about 15 min more but check meat thermometer to be sure.