Description
Luxurious French Onion Meatloaf promises comfort with elegant French countryside flavors, blending rich caramelized onions and premium ground beef. Creamy truffle mashed potatoes complement this hearty meal, inviting you to savor each delectable bite of classic home cooking reimagined.
Ingredients
Scale
Meat and Protein:
- 1.5 pounds (680 g) ground beef (or a mix of beef and pork)
- 1 large egg
- 1 cup (115 g) shredded Gruyere or Swiss cheese
Herbs, Spices, and Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
Vegetables and Other Ingredients:
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 0.5 cup (60 g) breadcrumbs
- 0.25 cup (60 ml) milk
- 1 tablespoon olive oil
For Truffle Mashed Potatoes:
- 2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and cubed
- 0.25 cup (60 g) unsalted butter
- 0.5 cup (120 ml) heavy cream, warmed
- 1.2 teaspoons truffle oil (to taste)
- Salt and black pepper, to taste
Instructions
- Gently transform sliced onions into a rich, caramelized foundation by sautéing in olive oil over medium heat. Allow the onions to develop a deep golden hue, stirring periodically to prevent burning. Enhance the flavor profile by incorporating sugar, minced garlic, and a splash of balsamic vinegar, continuing to cook until the mixture becomes glossy and intensely aromatic.
- Create a harmonious meatloaf base by delicately blending ground beef with breadcrumbs, milk, egg, Worcestershire sauce, fresh thyme, and seasoning. Mix the ingredients with a light touch, ensuring even distribution without overworking the meat.
- Preheat the oven to a precise temperature. Carefully construct the meatloaf on a parchment-lined baking sheet by layering the meat mixture in two distinct stages. Distribute the caramelized onions and shredded cheese between the layers, meticulously sealing the edges to create a cohesive loaf.
- Transfer the assembled meatloaf to the preheated oven, allowing it to roast until the internal temperature reaches a safe 160F. Crown the dish with the remaining caramelized onions during the final stages of cooking to maximize flavor intensity.
- Once removed from the oven, let the meatloaf rest and settle for several minutes. This crucial resting period allows the juices to redistribute, ensuring a moist and tender final result when sliced and served.
Notes
- Caramelize onions slowly to develop deep, rich flavor without burning, ensuring a sweet and complex base for the meatloaf.
- Add a pinch of salt while caramelizing onions to help draw out moisture and promote even, golden browning.
- For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs to maintain the meatloaf’s texture.
- Keep the meat mixture loose when mixing to prevent a dense, tough meatloaf; gently combine ingredients until just incorporated.
- Use a meat thermometer for precise doneness, avoiding overcooking which can dry out the meatloaf.
- Enhance flavor by incorporating additional herbs like rosemary or sage for a more complex taste profile.
- Allow meatloaf to rest completely before slicing to help juices redistribute, ensuring each slice remains moist and tender.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 525
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 130 mg