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2 hours 15 min serves 6-8

French Onion Inspired Meatloaf

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works, too!
French Onion Inspired Meatloaf

DIFFICULTY Medium

2 hours 15 min serves 6-8
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Ingredients: 
  • 2-16oz packages Pre 92% ground beef
  • 2 tablespoons olive oil
  • 3 pounds yellow onions, peeled and thinly sliced
  • 5 tablespoons salted butter, divided
  • 1/2 teaspoon ground sage
  • 8-10 sprigs fresh thyme
  • 2 tablespoons brown sugar
  • 4 teaspoon kosher salt, divided
  • 2 tablespoons cognac or brandy
  • 2 tablespoons soy sauce
  • 1 cup panko breadcrumbs, divided
  • 1/2 cup crunchy onions, coarsly chopped or pulsed in mini prep food processor
  • 1/2 cup milk
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 2 large eggs
  • 2 cups Gruyère or Jarlsberg cheese, grated

Instructions

  1. Preheat oven to 300°F and position a rack in the middle.
  2. Line a large baking sheet with parchment paper. Place the onions in a large bowl and toss with the olive oil, breaking apart the onion slices. Spread onions on the baking sheet. Cut 4 tablespoons of the butter into 4 slices and place the slices over the onions. Spread about half of the thyme over the pan and sprinkle with the sage, brown sugar and 2 teaspoons of the salt.
  3. Bake for about 10 to 15 minutes, making sure that the onions don’t burn. Toss the onions with a pair of tongs then drizzle with the cognac and soy sauce. Continue to roast the onions, stirring about every 10 to 15 minutes, until they are a deep golden brown, about 1 hour 15 minutes to 1 hour 30 minutes total. Onions can be made 3 days in advance, store in refrigerator.
  4. Preheat over to 350°F. Remove the meat from the package and blot well with paper towel. Place in a large bowl and add 1/2 cup of the breadcrumbs, the crunchy onions, milk, garlic, remaining 2 teaspoons salt, pepper, half of the caramelized onions, 1 cup of the grated cheese, and the eggs. Mix well with your hands until all ingredients are equally incorporated.
  5. Place the meatloaf mix on a large cutting board and shape into a large rectangle about 12 inches by 8 inches. Flip or slide the rectangle onto a piece of parchment paper and roll the meat. Start with a long end at the bottom of the cutting board and using the parchment, roll towards the top of the board, jellyroll style.
  6. Line a large baking sheet or dish with parchment and place the meatloaf, seam side down. Bake for 40 minutes and check internal temperture, the meatloaf is done when the internal temperture is 165. If you are using a 9x5 loaf pan you will likely need additional cooking time. Continue to check internal temperture every 5 minutes until meat is done. Remove from oven and let rest for 10 minutes. Meatloaf can be prepared 1 day in advance. Wrap in foil and place in refrigerator.
  7. Place remaining 1 tablespoon butter in a small sauté pan over medium heat. Add the remaining panko breadcrumbs and stir. Toast breadcrumbs, turning down the heat if needed, until lightly toasted, about 3 to 5 minutes, keep stirring as they cook. Remove from heat and set aside.
  8. If serving right away, set oven to broil. Sprinkle the remaining grated cheese over the meatloaf, the top with the remaining caramelized onions. Broil until melted and bubbling, about 3 to 5 minutes. Keep a close eye on your broiler.
  9. To serve, slice, then top each piece with some of the toasted breadcrumbs and de-stemmed thyme.

Instructions

show nutrition +

Amount per 385g

  • 6-8g

    1 serving

  • 543kcal

    Calories

  • 39.63g

    Protein

  • 1201mg

    Sodium

  • 3.9g

    Fiber

  • 27.88g

    Fat

  • 32.85g

    Carbohydrates

  • 11.81g

    Sugar