French Onion Meatloaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cloves garlic, chopped up
02 -
1 cup Gruyère cheese, shredded (around 3 ounces)
03 -
1/2 cup plain dry breadcrumbs
04 -
2 tablespoons olive oil
05 -
2 pounds of ground beef or veal
06 -
2 large eggs, whisked
07 -
2 pounds thin onion slices (yellow one works great)
08 -
1/4 teaspoon black pepper, ground
09 -
1/8 teaspoon baking soda
10 -
1/2 cup milk (either whole or 2%)
11 -
1 1/2 teaspoons kosher salt
12 -
2 teaspoons Worcestershire sauce
# Instructions:
01 -
Set oven to 350°F. Adjust rack to the center position. Line a 9x5 loaf pan with foil.
02 -
Warm oil in a Dutch oven on medium-high heat. Stir onions with a sprinkle of baking soda now and then for about 25-30 minutes until they're a rich golden brown.
03 -
In a big bowl, soak breadcrumbs in milk. Toss in the caramelized onions (save a handful for later), garlic, Worcestershire, salt, and pepper.
04 -
Add ground meat and eggs into the breadcrumb mixture. Use your hands to gently mix it. Avoid overdoing it. Shape it tightly into the foil-lined pan.
05 -
Bake meatloaf for about 55-60 minutes until the internal temperature gets to 165°F.
06 -
Switch the oven to broil. Spread the onions you saved earlier and the Gruyère over the meatloaf. Broil it for 2 minutes or so. Watch for bubbling, gooey cheese.
07 -
Cool the meatloaf in the loaf pan for 15 minutes. Use the foil to carefully lift it out, drain any leftover grease, and then cut it up to serve.
# Notes:
01 -
Adding baking soda lets the onions caramelize quicker.
02 -
Don’t mix the meat too much or it’ll turn dense.
03 -
Leave it to rest before slicing for neater pieces.