Jewish Meat Loaf
Jewish Meat Loaf offers a hearty, savory dish combining ground beef with aromatic herbs, topped with mushroom soup and sautéed mushrooms for a comforting meal suitable for family dinners.
Ingredients
Instructions
- Mix ground beef, garlic powder, paprika, oregano, lemon pepper, lemon juice, Italian bread crumbs, Parmesan cheese, salt, and pepper together.
- Put the mixture into a pan and shape into a loaf.
- In a separate bowl, mix cream of mushroom soup, sautéed mushrooms, and 1/2 cup milk.
- Spread the mushroom mixture on top of the meat loaf.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider mixing in finely chopped onions or bell peppers. If you prefer a leaner option, substitute ground turkey for the beef. Adjust the spices according to your taste — perhaps adding a bit of cayenne for heat. Using fresh bread instead of breadcrumbs can enhance the texture. Pairing this dish with a fresh salad can balance its richness.
Serving Suggestions
Serve the meatloaf with creamy mashed potatoes and steamed green beans for a comforting meal. A side of Noodle Kugel(A Good Side Dish With Fish Or Chicken.) complements the flavors well. For a lighter option, consider a crisp garden salad. Drizzle with additional mushroom sauce for extra moisture and flavor.
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, slice individual portions and warm them in the oven at 350°F (175°C) for about 15 minutes, or microwave for 2-3 minutes until heated through. You can also freeze it for up to 3 months, wrapped tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Meat Loaf contains roughly 154 calories, with 5g protein, 19g carbohydrates, and 6g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1298mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture the night before and store it in the refrigerator. Just shape it into a loaf and bake it the next day. This allows the flavors to meld beautifully, making it even tastier.
What can I use instead of cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with a homemade mixture of sour cream and sautéed mushrooms. Alternatively, a can of cream of celery soup or even a bechamel sauce can work well in this recipe.
How do I know when the meatloaf is fully cooked?
The best way to check is to use a meat thermometer; the internal temperature should reach 160°F (70°C). Alternatively, cut into the center — the juices should run clear, and the meat should no longer be pink. Allow it to rest for 10 minutes before slicing for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).