Second Avenue Deli Meat Loaf
Treat your taste buds to the ultimate comfort food experience with the Second Avenue Deli Meat Loaf—a timeless classic infused with a New York deli twist. This hearty recipe combines ground beef and velvety veal with savory ingredients like sautéed onions, garlic, Dijon mustard, and Worcestershire sauce for a flavorful depth in every bite. A touch of fresh parsley and a tangy ketchup glaze elevate this dish to perfection, while the blend of breadcrumbs and eggs creates a tender, melt-in-your-mouth texture. Baked to golden perfection and served with optional tomato sauce for a rich, zesty finish, this meat loaf is perfect for family dinners or meal prep. Ready in just 1 hour and 20 minutes, this recipe is a crowd-pleaser that serves six generously, bringing the comforting essence of classic deli dining right into your home kitchen.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground veal
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.25 cup Ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 0.25 cup Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 0.5 cup Tomato sauce (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with the teaspoon of vegetable oil, or line it with parchment paper for easier removal.
In a medium skillet, heat a small amount of oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground veal, cooked onion and garlic, breadcrumbs, eggs, ketchup, Dijon mustard, Worcestershire sauce, parsley, salt, and black pepper.
Using clean hands, mix the ingredients together gently until everything is just combined. Do not overmix, as this can make the meat loaf dense.
Transfer the mixture to the prepared loaf pan, pressing it down to remove air pockets and shape it into an even loaf.
Place the loaf pan on the middle rack of the preheated oven and bake for 50-60 minutes, or until the internal temperature reads 160°F (71°C) on a meat thermometer.
Once cooked, remove the meat loaf from the oven and let it rest in the pan for 10 minutes. This helps the juices redistribute and makes slicing easier.
Carefully turn the meat loaf out onto a cutting board or serving platter. Slice into even portions and serve warm, with tomato sauce on the side if desired.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 6989 mg | 304% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 35.4 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 376 mg | 29% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3075 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
