French Onion Meatloaf

Start by slicing 2 large yellow onions into rings. Melt 3 tablespoons of butter in a large, heavy skillet over medium heat. Add the onions, cover, and cook for 10–12 minutes, stirring occasionally, until they soften and turn translucent. Remove the lid and continue cooking, stirring frequently, until the onions cook down further and develop a deep golden, caramelized color, about 25-30 minutes.

Once the onions are caramelized, add 3 minced garlic cloves and cook for another minute or two, just until the garlic becomes fragrant.

Divide the onions evenly, reserving half to mix into the meatloaf and the other half to use as the topping.

Preheat the oven to 350°F. Line a 9×5‑inch loaf pan with parchment paper for easy removal.

In a large bowl, combine 2 pounds of ground beef, 2 eggs, 1/2 cup breadcrumbs, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/4 cup beef broth, 1/2 cup shredded Gruyère or Swiss cheese, 1/2 teaspoon black pepper, 1 teaspoon of salt, 1/2 teaspoon dried thyme, and half of the caramelized onions. Mix gently with your hands until just combined, as overmixing can make the meatloaf dense.

Transfer the meat mixture into the prepared loaf pan, gently pressing it in to form an even, compact loaf. Bake the meatloaf for 30 minutes, then remove it from the oven and add onions and cheese.

Add the remaining caramelized onions over the top of the meatloaf, then sprinkle the remaining 1/2 cup of shredded cheese on top. Return the meatloaf to the oven and bake for 20–25 minutes more, or until the internal temperature reaches 145°F and the cheese is melted and lightly golden.

While the meatloaf is in the oven, make onion gravy in a medium skillet with 2 tablespoons of butter over medium heat. Add 1 onion sliced into rings to the melted butter and sauté until deep golden brown and caramelized.

Sprinkle 2 tablespoons of all-purpose flour into the pan, then stir and cook for 1 to 2 minutes.

Slowly whisk in 2 cups of beef broth, then add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of dried thyme, and salt and pepper to taste. Whisk until the gravy thickens to your desired consistency.

Once the meatloaf is done, allow it to rest for 10 minutes, so it slices beautifully, then remove it from the pan, slice, and serve.

Enjoy!

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