French Onions Meatloaf

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  • 2 tablespoons olive oil
  • 2 pounds yellow onions sliced thin
  • 1/8 teaspoon baking soda
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup whole milk or 2%
  • 2 cloves garlic minced
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground beef veal or a mix
  • 2 large eggs beaten
  • 1 cup shredded Gruyère cheese about 3 ounces

Instructions

  • Preheat your oven to 350°F and position a rack in the middle. Prepare a 9×5-inch loaf pan by lining it with aluminum foil.
  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the onions and baking soda. Cook, stirring occasionally with a wooden spoon, for 15 minutes. Continue to cook, stirring more frequently and scraping any browned bits from the bottom, until the onions turn a deep golden brown, about 10 to 15 minutes longer.
  • In a large bowl, combine the breadcrumbs with the milk. Stir until the mixture is well combined. Add the caramelized onions (saving some for garnish if desired), minced garlic, Worcestershire sauce, salt, and pepper. Mix well.
  • Add the ground meat and beaten eggs to the bowl. Gently combine the ingredients with your hands, being careful not to overmix. Transfer the mixture into the prepared loaf pan, pressing it down into an even layer.
  • Bake the meatloaf in the preheated oven until an instant-read thermometer inserted into the center reads at least 165°F, about 55 to 60 minutes.
  • Once baked, remove the meatloaf from the oven and switch the oven to broil. Sprinkle the reserved caramelized onions and shredded Gruyère cheese evenly over the top. Broil for about 2 minutes, or until the cheese is bubbly and golden brown around the edges.
  • Allow the meatloaf to cool in the pan for 15 minutes. Lift it out using the foil and transfer it to a cutting board. Let the excess grease drain before slicing and serving.

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