Fancy meatloaf recipe - The Jewish Standard

Â Brrr… it was a chilly few weeks.. and even snow! Well, it is winter, so I don’t know why I am surprised.. but it was quite warm for awhile. A few things, just saw “Old Jews Telling Jokes” in Manhattan.. worth seeing! Nice to forget about everything and just laugh. Very therapeutic.

OK-back to cooking-also very therapeutic.

CareOne at Teaneck is hosting a “Healthy Kosher Cooking” event with Susie Fishbein, Wednesday, February 20, 7-8:30 p.m., at CareOne, 544 Teaneck Road.

Fishbein, author of the “Kosher by Design” series, has just published “Kosher by Design Cooking Coach.”

To RSVP for the free event, which includes a book signing, and food demo,

e-mail amarkowitz@care-one.com or call (201) 862-3300. Space is limited.

In conjunction with the event, here is a recipe from Fishbein’s new book. Enjoy.

Crustless Meat and Onion Pie

The fancier version of meat loaf goes over the top with an onion-ring kind of topping that will have your family begging for more.

2 pounds ground beef
1/4 cup panko breadcrumbs
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 teaspoon coarse sea salt of kosher salt, divided
3 large eggs, divided
1/2 cup ketchup
1 tablespoon honey
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 Vidalia or other sweet onion, peeled, halved, thinly sliced
2 tablespoons canola oil
2 tablespoons water
1/3 cup all purpose flour
1/4 teaspoon baking powder
1 teaspoon onion soup mix

Preheat oven to 350 degrees. Spray the sides and bottom of a 9 1/2 inch spring form pan with nonstick cooking spray. Wrap the outside of the pan in foil to catch drips. Set aside.

Place the ground beef into a large bowl. Sprinkle in the panko, chili powder, thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Add 1 egg. Knead to thoroughly combine and distribute the spices. Pat the meat into the pan, use a small offset spatula to even the top. In a small bowl, mix the ketchup, honey, Worcestershire sauce, and hot pepper sauce. Stir well. Pour over the meat and spread with a spatula. Set aside.

In a large bowl, whisk the remaining 2 eggs. Add the onions, oil, water, remaining 1/2 teaspoon salt, flour, baking powder, remaining 1/4 teaspoon black pepper, and onion soup mix. Combine well. Pour on top of the glazed meat.

Bake uncovered for 1 hour. Release sides of pan. Transfer the pie to a platter.

Cooking with Beth

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