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It’s the ultimate comfort food – French Onion Meatloaf! It’s easy to make ahead and feed a hungry crowd. This recipe makes two loaves, one to keep and one to share or freeze.
Contents
Ingredients and Substitutions
Italian Parsley
It’s hard to keep cut herbs fresh in the fridge during the week, and I end up throwing them away after they have wilted, so now I am growing my own. It’s not that difficult, and there are always a few sprigs when I need them. A pinch of fresh Italian parsley sprinkled on the dish makes it feel fancy.
Garlic
Time Saving Tip: Mince a head or two of garlic and store in extra virgin olive oil (EVOO) to keep it fresh for up to a week in the fridge. I use a mini processor, and it takes no time!
Most recipes that call for garlic, work with EVOO. For a clove, I substitute a teaspoon of garlic with most of the oil drained. This saves a lot of time with weekly dinners without sacrificing any flavor.
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French Onion Meatloaf
It’s the ultimate comfort food! It’s easy to make ahead and feed a hungry crowd. This recipe makes two loaves, one to keep and one to share or freeze.
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
Ingredients
Spice Mixture
1 bay leaf
2 teaspoons salt
1 teaspoon pepper, freshly ground
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper, optional
Vegetable Mixture
4 tablespoons butter
3/4 cup onion, diced
1/2 cup celery
1/2 cup green pepper, diced
1 green onion, sliced thinly
2 teaspoons garlic, minced
1 teaspoon Tabasco sauce, optional
1 tablespoon Worcestershire sauce
Ingredients
.5 cup evaporated milk
.5 cup ketchup
2 lbs ground chuck
1 lb ground pork
2 eggs, large
1 cup bread crumbs, dried
Topping
2–3 onions, peeled and cut into 1/2-inch rings
2 tablespoons butter
1 cup Gruyère cheese. shredded
Instructions
- Preheat oven to 350°
- Combine spices, set aside.
- Sauté the vegetables with the spices until they are soft.
- Stir in the milk and ketchup, and allow the mixture to cool to room temperature.
- Combine the vegetable mixture with the meat, eggs, and bread crumbs in a large bowl.
- Form into two loaves on a broiler pan, and press an indentation down the center of each loaf. The cheese will pool in the indentation. Cook uncovered for 25 minutes, then another 35 minutes at 400°.
- While the loaves are in the oven, melt the butter in a cast-iron skillet. Then carmelize the onion rounds until golden brown. Top the loaves with Gruyere cheese and onion rounds for the last 5 minutes of cook time, until the cheese is bubbly and beginning to brown.
Notes
This is a fantastic make-ahead recipe. Wrap a loaf in foil and freeze it for three months.
- Prep Time: 25
- Cook Time: 1 hour
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