French Onion Meatloaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds ground beef or veal
02 -
2 tablespoons olive oil
03 -
2 large eggs, beaten
04 -
2 pounds yellow onions, thinly sliced
05 -
1/4 teaspoon black pepper, ground
06 -
1/8 teaspoon baking soda
07 -
1 teaspoon kosher salt
08 -
1/2 cup milk (whole or 2%)
09 -
1/2 cup dried breadcrumbs, plain
10 -
2 teaspoons Worcestershire sauce
11 -
2 garlic cloves, chopped finely
12 -
1 cup Gruyère cheese, shredded (about 3 ounces)
# Instructions:
01 -
Get your oven to 350°F and position the rack in the center. Line a loaf pan (9x5-inch) with foil for easier cleanup.
02 -
Warm up the oil in a heavy pot or Dutch oven on medium-high. Toss in the onions and baking soda, stirring now and then, and cook for around 25-30 minutes until rich golden brown.
03 -
In a big bowl, soak breadcrumbs in milk. Add in garlic, most of the onions (save some for later), Worcestershire sauce, pepper, and salt.
04 -
Add the eggs and meat into the bowl with the breadcrumb mixture. Use your hands to gently blend everything, but don't overdo it. Push the mixture evenly into the foil-lined pan.
05 -
Bake in the oven for 55-60 minutes, or until a meat thermometer shows 165°F in the center.
06 -
Switch the oven to broil mode. Spread the reserved onions on top of the loaf, cover with Gruyère cheese, and broil for around 2 minutes until the cheese is bubbly and starts browning.
07 -
Let it sit in the pan for 15 minutes once out of the oven. Lift it out using the foil, drain any extra grease, then cut into even slices to serve.
# Notes:
01 -
Using baking soda speeds up the browning of onions.
02 -
Handle the meat gently to keep it tender.
03 -
Let the meatloaf rest—it makes slicing way easier.