French Onion “Soup” Meatloaf

Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes

Yields: 8 Servings

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 medium sweet onions, thinly sliced
• 2 sprigs of thyme
• 1 tablespoon granulated sugar
• 1 teaspoon minced garlic
• 2 tablespoons sherry
• 1/2 cup unseasoned bread crumbs
• 2 teaspoons thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large eggs, beaten
• 1 pound ground beef
• 4 ounces Gruyère cheese, shredded

Preparation:

Preheat oven to 350 degrees F.

In a 12” Nonstick Fry Pan , heat oil and butter over medium-high heat. Add onions and sugar to skillet; cook, stirring occasionally with a wooden spoon, for 20 minutes.

Stir in garlic and cook an additional 5 minutes or until onions are browned and very soft.

Deglaze the skillet by adding sherry and scraping brown bits from the bottom of the skillet with a wooden spoon. Cook an additional 3 minutes or until sherry has evaporated. Cool for 5 minutes.

In a large bowl add half of the caramelized onions, breadcrumbs, thyme, Worcestershire sauce, sea salt, freshly ground black pepper and eggs. Stir to combine. Add the ground beef and then gently mix with your hands to combine. Do not over mix.

Transfer mixture The Pampered Chef Stoneware Loaf Pan or other loaf 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 an additional 5 minutes or until a meat thermometer inserted into the center of the loaf reads 165 degrees F.

Let cool in stone for 15 minutes before slicing and serving.

Tools Used:

**********************************************************************************

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on rvcookingmadesimple.com