5-ingredient Meatloaf for Passover

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5-Ingredient Meatloaf for Passover is a delicious ground beef dish that comes together in minutes.

This quick, one-bowl recipe is perfect as a main dish or as a light meal,.

Have it on a plate with fries, mashed potatoes, or coleslaw!

Or you can even in a matzo sandwich!

And, since this recipe contains no kitniyot, it’s kosher for everyone at your Passover table!

Meatloaf is a simple meal that’s quick to prepare. Just mix the 5 ingredients in one bowl.

Then, all you do is bake in a loaf pan.

And it tastes really good!

Like a burger in loaf form.

Great with mashed potatoes, veggies, fries, or with matzo!

It’s an easy dish to have anytime during the week of Passover.

Food on Passover

Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).

In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.

Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).

Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).

Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.

So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.

There is a joke that sums it all up:

On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.

Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.

I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!

Kosher for Passover Pantry Essentials (Suggestion)

As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.

So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover (some of the dry goods I keep from year to year, stored well).

While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you make sure to have whatever you use regularly on hand, it can really save you time and effort.

Just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.

Make sure to check with a qualified rabbi if you have any questions.

The following is a pretty comprehensive list of what you can choose from to keep on hand. I keep quite a bit of it.

Seasoning and flavoring:

• salt
• ground black or white pepper
• granulated garlic or garlic powder
• onion powder
• ground cinnamon
• sugar (granulated)
• brown sugar
• chicken consommé powder
• onion soup mix
• various herbs
• additional spices to adapt taste to preference

Misc:

• oil / margarine / butter / cooking spray
• potato starch as a thickening agent
• baking powder
• matzo cake meal (matzo meal, but ground into a powder)
• condiments, such as ketchup and barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
• milk substitute (neutral flavor)

We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).

In addition, having fresh vegetables , such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.

It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.

What does it mean when recipes say “to taste” about an ingredient?

When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).

The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.

Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.

What does it mean when a recipe says that an ingredient is “optional”?

If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.

What does “savory” mean?

“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.

Food on Passover

Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).

In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.

Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).

Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).

Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.

So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.

There is a joke that sums it all up:

On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.

Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.

I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!

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Yield: 6 servings

5-ingredient Meatloaf for Passover

Print

Simple and quick meatloaf with only 5 ingredients. No kitniyot.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 pound ground meat
• 2 tablespoons onion soup mix
• 1/4 cup matzo meal
• 1 egg
• Ketchup (or BBQ sauce), optional.

Instructions

1. Mix ground meat with onion soup mix, 1/4 cup matza meal, and egg in a mixing bowl.
2. Place mixture in a greased loaf pan (the longer the pan, the lower the loaf will be).
3. Spread ketchup over the top.
4. Bake uncovered at 350°F for 40-45 minutes or until cooked through as desired.

Notes

Make sure all ingredients are kosher for Passover.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 98mgSodium: 486mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 23g

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