Onion Meatloaf (Printable Version)
# What You'll Need:
→ Binders and Meat
01 -
1 ½ teaspoons salt
02 -
2 large eggs
03 -
1 tablespoon chopped fresh thyme
04 -
2 tablespoons Worcestershire sauce
05 -
2 teaspoons Dijon mustard
06 -
1 cup Panko breadcrumbs
07 -
2 lbs ground beef (80/20 mix)
08 -
1 teaspoon black pepper
→ Aromatics and Onions
09 -
4 cloves garlic, chopped
10 -
2 tablespoons olive oil
11 -
3 large sweet onions, thinly sliced
→ Broth and Liquids
12 -
½ cup milk
13 -
1 cup beef broth
→ Sauce and Cheese
14 -
2 tablespoons butter
15 -
1 tablespoon all-purpose flour
16 -
1 cup shredded Gruyère cheese
17 -
1 cup shredded Mozzarella cheese
# How to Make It:
01 -
Set your oven to 375°F (190°C). In a big bowl, mix the ground beef, breadcrumbs, eggs, Worcestershire sauce, mustard, thyme, salt, pepper, and half the cooked onions. Stir just enough to pull it together but don’t overdo it or it’ll get tough.
02 -
Heat olive oil in a big pan over medium heat. Toss in the sliced onions and a pinch of salt. Keep stirring now and then as they soften and turn sweet and brown, about 25-30 minutes. Pour in a splash of beef broth sometimes to loosen the pan. Add the garlic last and cook for 2 more minutes. Save half the onions for topping.
03 -
Place the meat mix on a baking sheet lined with parchment. Form it into a loaf and pop it in the oven without covering for 35-40 minutes. Wait till it’s cooked all the way through.
04 -
Melt butter on medium heat in a small pot. Stir in flour and cook for a couple of minutes to make a roux. Slowly add milk then beef broth while whisking to avoid lumps and cook till thick. Take off the heat and mix in Mozzarella and Gruyère until it looks smooth and creamy.
05 -
Take out the meatloaf and spread the rest of the onions on top. Pour over the cheesy sauce and sprinkle some extra Gruyère for a nice crust. Put it back in the oven under the broiler for 3 to 5 minutes until it bubbles and browns lightly.
# Additional Tips:
01 -
Check the inside temperature with a meat thermometer to make sure it hits 160°F (71°C) for safe eating.
02 -
Try swapping normal beef broth for bone broth if you want a richer flavor.
03 -
Feel free to add more or less cheese to make the topping just how you like it.