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Savory French Onion Meatloaf

Savory French Onion Meatloaf

Ingredients

  • 2 tbspolive oil: Essential for cooking the onions (imparting a rich flavor.)
  • 2 lbsyellow onions (thinly sliced: The star ingredient that will be caramelized to bring a sweet depth to the meatloaf.)
  • 1/8 tspbaking soda: This helps speed up the caramelization process (ensuring the onions cook evenly and develop their rich color.)
  • 1/2 cupplain dried breadcrumbs: Acts as a binding agent and adds texture.
  • 1/2 cupwhole milk or 2%: Adds moisture and richness to the meatloaf mixture.
  • 2 clovesgarlic (minced: For added flavor complexity.)
  • 2 tspWorcestershire sauce: Provides a savory umami kick.
  • 1 1/2 tspkosher salt: Enhances all the flavors in the dish.
  • 1/4 tspground black pepper: Adds a touch of warmth and spice.
  • 2 lbsground beef: The primary protein (rich in flavor and moisture.)
  • 2large eggs (beaten: Acts as a binder for the meatloaf.)
  • 1 cupshredded Gruyère cheese (about 3 oz: Provides that iconic creamy, melted topping.)

Instructions

  1. 1

    Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with foil for easy lifting later on.

  2. 2

    Caramelize the onions: In a large pot, heat 2 tbsp of olive oil over medium-high heat. Add 2 lbs of thinly sliced yellow onions and 1/8 tsp of baking soda. Cook for about 15 minutes, stirring occasionally. The goal is to achieve a deeply golden brown color, which may take an additional 10-15 minutes of stirring.

  3. 3

    Prepare the meatloaf mixture: In a mixing bowl, combine 1/2 cup of plain dried breadcrumbs and 1/2 cup of milk. Add the caramelized onions (reserve some for garnish), 2 cloves of minced garlic, 2 tsp of Worcestershire sauce, 1 1/2 tsp of kosher salt, and 1/4 tsp of ground black pepper.

  4. 4

    Combine ground meat: Carefully incorporate 2 lbs of ground beef and 2 beaten large eggs into the mixture, being sure not to overmix.

  5. 5

    Transfer to the loaf pan: Once mixed well, transfer the meat mixture into the prepared loaf pan. Press it down evenly so it bakes uniformly.

  6. 6

    Bake the meatloaf: Place the loaf in the oven and bake for 55-60 minutes. You want the internal temperature to reach 165°F (74°C).

  7. 7

    Broil for the finishing touch: After baking, switch the oven to broil. Sprinkle the reserved caramelized onions and 1 cup of shredded Gruyère cheese over the top of the meatloaf. Broil for about 2 minutes until the cheese is bubbly and slightly browned.

  8. 8

    Cool and slice: Allow the meatloaf to cool in the pan for 15 minutes. Once cooled, carefully lift it out using the foil and slice on a cutting board.