Prep time: 45 minutesTotal time: 1 hour, 45 min.
Yield: Serves 8
Classic meatloaf gets a fun twist when it’s combined with French onion soup’s best features. Our French Onion Meatloaf is loaded with flavor and an easy way to further improve upon a classic dinner. Round it out with mashed potatoes and garlic haricots verts for a truly comforting meal.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2medium sweet onions, (about 1 pound), thinly sliced
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 2 tablespoons sherry
- 1/2 cup French bread crumbs
- 1 tablespoon chopped parsley
- 1 tablespoon thyme leaves
- 1/4 cup whole milk
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2eggs, beaten
- 2 pounds ground beef
- 1 cup shredded Gruyere or Swiss cheese (about 3 ounce)
- Garnishes: thyme sprigs, chopped parsley
How to Make It
Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with aluminum foil and spray with cooking spray.
In a large skillet, heat oil and butter over medium-high heat. Add onions and sugar, stir occasionally with a wooden spoon for 20 minutes. Stir in garlic and cook additional 5 minutes or until onions are browned and very soft.
Deglaze the pan by adding sherry and scraping brown bits off bottom of pan with wooden spoon. Cook additional 3 minutes or until sherry has evaporated. Cool for 5 minutes.
In a large bowl add ½ caramelized onions, bread crumbs, parsley, thyme, milk, beef broth, Worcestershire sauce, salt, pepper and eggs. Stir to combine.
Add in ground beef and gently mix with your hands to combine. Do not overmix.
Transfer mixture to prepared pan and gently press down to form an even layer.
Bake for 55-60 minutes. Carefully remove from oven and drain fat. Top with cheese and remaining onions. Bake additional 5 minutes or until a thermometer reads 165°F.
Let cool in pan for 15 minutes before slicing. Garnish with thyme sprigs and chopped parsley, if desired.
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