French Onion Stuffed Meatloaf
The classic flavors of French onion soup stuffed inside a meatloaf for a ridiculously good dinner!
Trying so many different variations of recipes can be a blessing and a curse. We find new favorites all the time and have stockpiled so many keeper recipes, but we also sometimes forget what recipes we really loved OR forget that they existed until it comes time for me to make a blog post. I feel like this French Onion meatloaf is definitely one of those I forgot it existed and it’s one we really liked. My family for the most part will eat most things with the exception of some quirks here and there. Like my older kids don’t like gnocchi. Meatloaf in my family is almost always unsauced because my husband doesn’t like sauce (ketchup or whatever) on his meatloaf. I appreciate when I can find a recipe that we can all enjoy as the recipe was intended. This one has a layer of caramelized onions inside as well as some on top - and the broiled cheese is really just the icing on the cake.
What You Need:
For the Caramelized Onions:
1 Tbsp. olive oil
3 onions, halved and thinly sliced into half moons
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1/4 cup beef broth
1/4 cup red wine (cabernet sauvignon, pinot noir, merlot, etc.)
For the Meatloaf:
2 lb. ground beef
1/2 cup breadcrumbs
2 Tbsp. minced fresh parsley, plus some for garnish
1 tsp. ground pepper
1 tsp. salt
2 large eggs, lightly beaten
8 oz. shredded mozzarella cheese, divided
For the Sauce:
2 1/2 cups beef broth
1/2 cup red wine
3 Tbsp. cornstarch
Salt and pepper to taste
Directions:
For the Onions: Heat oil in a skillet over medium heat. Add onions, salt, and pepper.
Cook for 15 to 20 minutes, stirring often, until caramelized.
Add thyme and saute for an additional minute.
Add wine and beef broth. Simmer until reduced with very little liquid left.
For the Meatloaf: In a bowl, mix ground beef, breadcrumbs, parsley, pepper, salt, and eggs with your hands gently until combined.
On a piece of plastic wrap, press meat into a 10x12-inch rectangle.
Reserve 1/2 cup shredded mozzarella and 1/2 cup caramelized onions.
Sprinkle remaining 1 1/2 cups shredded mozzarella and remaining caramelized onions as evenly as possible.
Roll up like a jelly roll starting from the short end, using your plastic wrap to assist.
Seal the ends and place seam side down onto a 9x13-inch baking dish.
Bake in a preheated 350 degree oven for 45 minutes.
For the Sauce: Whisk together ingredients in a small saucepan. Bring to a boil over medium heat.
Reduce heat to a simmer and simmer until reduced and thickened.
Once your 45 minutes are up, remove meatloaf out of the oven and pour the sauce over the top.
Top with reserved onions and cheese.
Return to oven for an additional 15 to 20 minutes or until cooked through.
Then broil for 2 to 3 minutes or until browned and bubbly.
Remove from oven and let stand for 10 minutes before slicing.
Serve garnished with chopped parsley.
Recipe from Cupcakes and Kale Chips