Jerrys Famous Deli Meatloaf Recipes

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THE BEST MEATLOAF



The Best Meatloaf image

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

2 large eggs, lightly beaten
1/3 cup milk
3 tablespoons Worcestershire sauce
Kosher salt
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon thyme leaves, chopped
Freshly ground pepper
1/2 cup ketchup
2 pounds 80/20 ground beef chuck
1/2 cup panko

Steps:

  • Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
  • Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
  • Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
  • Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
  • Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

THE BEST MEATLOAF I'VE EVER MADE



The Best Meatloaf I've Ever Made image

When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.

Provided by sillyliltracy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 tablespoon butter
¼ cup minced onion
2 cloves garlic, minced
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 buttery round crackers, crushed
1 egg, lightly beaten
3 ½ tablespoons sour cream
1 ½ tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
¼ cup milk
3 tablespoons ketchup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
  • In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
  • Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
  • In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g

JERRY'S MEATLOAF



Jerry's Meatloaf image

This is the meatloaf recipe that I make all the time. It's a combination of the meatloaf my mom always used made at home, my grandma's hamburgers (which she always made with onion soup mix), and the meatloaf recipe on the back of the onion soup mix boxes, along with a few additions of my own. It's named after my late father-in-law, as it was his favorite, and I made it for him often. Since it makes a big loaf, we'd often take leftovers to him, or invite him over for dinner. If he felt I hadn't made it recently enough, he'd drop off a pound of ground beef and ask me to mix up a batch that he could bake for himself. I've never understood the draw of meatloaf sandwiches, but Jerry said this meatloaf made great sandwiches! The real 'secret' ingredient that makes this 'pop' is the sauce on top. My husband thought it was BBQ sauce the first time I made it! He insists that I make extra sauce to add to the meatloaf at the table! This, along with the oatmeal, came from my mom's meatloaf that I learned to mix up at a young age while my parents were doing chores in the barn. It was tough to put measurements on the sauce, because I've always just dumped and tasted, but I made myself measure when I made this last time. The problem is, my photo was taken of reheated leftovers the next day, so it's not quite as good as the fresh meatloaf! Our favorite way to serve this is with mashed potatoes and any green vegetable, whether it be broccoli, peas, or grean beans. A basic brown gravy on the potatoes, bumping into the ketchup sauce on the juicy meatloaf...mmmmm. I think I'm drooling just thinking about it! True comfort food! Preparation time includes 1 hour chill time before baking.

Provided by SrtaMaestra

Categories     Meat

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs lean ground chuck
1 (1 1/4 ounce) envelope onion soup mix
2 large eggs, lightly beaten
3/4 cup quick-cooking oatmeal
1/2 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
water, if needed
1/2 cup ketchup
1/4 cup light brown sugar
1 1/2 tablespoons yellow mustard

Steps:

  • Crumble ground chuck into a large bowl.
  • Sprinkle onion soup mix over meat. Mix together with wooden spoon (or dig in and use your hands).
  • Add remaining meatloaf ingredients and mix well. Using your hands, while messy, works the best!
  • Add a little water (up to 1/4 cup) if the mixture seems too dry. This depends on the moisture content of the ground chuck & your own personal preference.
  • If possible, refrigerate for at least an hour, or overnight, before baking, to allow the flavors to blend.
  • Shape meat into a wide, flat loaf, and place in a 9 x 13 pan sprayed with cooking spray (makes cleanup easier).
  • Bake at 350 for 1/2 hour.
  • Meanwhile, combine sauce ingredients and mix well. Spread a thin layer of the sauce over the meatloaf after baking 1/2 hour.
  • Return meatloaf to oven for about 1/2 hour, or until done. The loaf will be more firm when done. If in doubt, cut in half and check to make sure it isn't pink in the center.
  • Serve hot, topped with more of the ketchup sauce, if desired.

Nutrition Facts : Calories 165.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 1059.5, Carbohydrate 32.4, Fiber 1.7, Sugar 20.1, Protein 4.7

SECOND AVENUE DELI MEAT LOAF



Second Avenue Deli Meat Loaf image

A terrific meatloaf with tasty spices, from my favorite Jewish Deli in NYC, The Second Avenue Deli! It makes a delicious juicy meatloaf, You can add 1/2 lb ground pork if you like.

Provided by Miss V

Categories     Meatloaf

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons corn oil
2 cups onions (finely chopped)
1 tablespoon garlic (finely chopped or crushed fresh)
1/2 green pepper (chopped into 1/4-inch pieces)
7 slices bread
1 1/2 lbs ground beef
1/2 lb pork (ground)
1/2 lb veal (chopped)
2 eggs (beaten)
1/3 cup parsley (fresh, chopped fine)
1/2 teaspoon rosemary (fresh or dried crushed)
1/2 teaspoon thyme (fresh or dried)
1 tablespoon ketchup
1 1/2 teaspoons salt
1/8 teaspoon pepper (fresh ground black)

Steps:

  • Preheat oven to 350 degrees. Heat corn oil in a large skillet, and saute onions until light golden brown. Add garlic at the last minute, and brown quickly. Remove to a bowl with a slotted spoon, and saute green peppers in remaining oil. Add to bowl, and refrigerate.
  • Cut crusts off bread, cube and soften with water in a strainer. Squeeze out excess liquid.
  • In a large bowl, thoroughly blend meats and bread, working them together with your hands lightly. Add onion-garlic- green pepper mixture and all the other ingredients, Blend thoroughly.
  • Place mixture in a loaf pan and score a crisscross design along the top with a knife. Bake 50 minutes, pour off accumulated fat, add your favorite tomato sauce, and continue baking for 20 minutes more.

JERRY'S FAMOUS DELI MEATLOAF RECIPE



Jerry's Famous Deli Meatloaf Recipe image

Provided by á-174942

Number Of Ingredients 11

2 tablespoons butter
1 large onion chopped
2 eggs
2 1/2 pounds ground beef
1 large green bell pepper chopped
1/2 cup matzo meal
2 carrots minced
1 1/2 teaspoons freshly-ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 tablespoons coarse salt
1/4 cup ketchup

Steps:

  • Melt butter over low heat and cook onion until caramelized, 20 to 25 minutes. Combine onion with eggs, beef, bell pepper, matzo meal, carrots, pepper, garlic powder and salt in large bowl. Mix well. Pat mixture into loaf on a baking sheet. Spread or brush ketchup over loaf. Bake at 375 degrees until browned, 50 minutes to 1 hour. Serve plain or with Brown Mushroom Gravy (see recipe), if desired. This recipe yields 10 to 12 servings. Each of 12 servings: 256 calories; 1,026 mg sodium; 94 mg cholesterol; 18 grams fat; 12 grams carbohydrates; 15 grams protein; 0.24 gram fiber.

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