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French Onions Meatloaf

French Onion Meatloaf: Comfort in Every Savory Bite

This French Onion Meatloaf combines caramelized onions and Gruyère cheese for a delightful twist on comfort food.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 tablespoons Olive Oil Adds moisture to the caramelized onions.
  • 2 pounds Yellow Onions, sliced thin Core flavor component.
  • 1/8 teaspoon Baking Soda Helps caramelize the onions faster.
  • 1/2 cup Plain Dried Breadcrumbs Acts as a binder; can be gluten-free.
  • 1/2 cup Whole Milk or 2% For dairy-free, use a milk substitute.
  • 2 cloves Garlic, minced Enhances flavor depth.
  • 2 teaspoons Worcestershire Sauce Contributes umami flavor.
  • 1 1/2 teaspoons Kosher Salt Essential for seasoning.
  • 1/4 teaspoon Ground Black Pepper Adds warm flavor.
  • 2 pounds Ground Beef, Veal, or a Mix Main protein; can be turkey or chicken.
  • 2 large Eggs, beaten Acts as a binder.
  • 1 cup Shredded Gruyère Cheese Adds creaminess and flavor.
For the Topping
  • Reserved Caramelized Onions Necessary for topping.
  • Additional Shredded Gruyère Cheese Optional, sprinkle for extra cheesiness.

Equipment

  • Loaf pan
  • Large Pot
  • Mixing Bowl
  • Aluminum foil
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with aluminum foil, greasing it.
  2. In a large pot, heat 2 tablespoons of olive oil and add the sliced onions and baking soda. Sauté for about 15 minutes, then reduce heat and cook for another 10-15 minutes until deep golden brown.
  3. In a mixing bowl, combine breadcrumbs and milk. Stir in the caramelized onions, garlic, Worcestershire sauce, salt, and pepper.
  4. Fold in the ground meat and beaten eggs gently to avoid a dense loaf.
  5. Transfer the meat mixture into the prepared pan and bake for 55-60 minutes until the internal temperature reaches 165°F (74°C).
  6. Top the meatloaf with reserved onions and shredded Gruyère cheese, then broil for 2 minutes until bubbly and golden.
  7. Cool in the pan for 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Pairs wonderfully with mashed potatoes or a garden salad. Store leftovers in an airtight container for up to 3 days.

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