Description
A savory twist on classic meatloaf, inspired by the rich flavors of French onion soup with caramelized onions, Gruyère cheese, and a tangy balsamic glaze.
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded Gruyère cheese, divided
- 2 tablespoons ketchup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden and caramelized, about 25 minutes. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
- In a large bowl, combine ground beef, breadcrumbs, milk, beaten egg, salt, pepper, thyme, and half of the caramelized onions (reserve the rest for topping). Mix gently until just combined. Press the mixture into a loaf pan lined with parchment paper or shape into a loaf on a rimmed baking sheet.
- Bake for 30 minutes. Meanwhile, in a small bowl, stir together ketchup, balsamic vinegar, and Dijon mustard. Remove meatloaf from oven and spread glaze over top. Top with remaining caramelized onions and the shredded Gruyère cheese.
- Return to oven and bake for an additional 15-20 minutes, until internal temperature reaches 160°F (71°C) and cheese is melted and bubbly. Let rest for 10 minutes before slicing.
- Serve with additional caramelized onions on the side if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American