Thursday, September 22, 2016

French Onion Soup Stuffed Meatloaf

This definitely combines the best of two comfort foods: French Onion Soup and Meatloaf. Stuffing caramelized onions, enhanced with Jack Daniels and gooey cheese inside a meatloaf is heavenly. Then covering it in that soup-inspired gravy and more cheese – How can you find a better meal to take the edge off a few of the first chilly days of autumn?

This is how to make meatloaf into an instant classic meal for company!

For the onions:
  • 1 Tablespoon olive oil
  • 3lbs bag yellow onions, thinly sliced
  • ½ Tbs fresh thyme or ½ teaspoon dried thyme
  • 1 teaspoon kosher salt + ½ teaspoon pepper
  • ¼ cup beef broth
  • ¼ cup Jack Daniels
For the meatloaf:
  • 2 lbs lean ground beef
  • ½ cup bread crumbs or instant oats
  • 1 tsp kosher salt + ½ tsp pepper
  • 2 eggs, lightly beaten
  • 6oz Havarti cheese, grated, divided (Fontina also works)

For the sauce:
  • 2½ cups beef broth
  • ½ cup Jack Daniels
  • 2 Tbs Worcester sauce
  • 3 Tbs cornstarch
  • salt & pepper, to taste

For the onions:
The night before:
Wipe out the crock pot and spray. Peel the bag of onions and cut each in half (top to bottom).
Very carefully on a mandolin slicer, slice each thinly into a large bowl. About half-way through, sprinkle with some ground thyme & paprika.
Dump these into the crock pot and set on high. This will cook for about 24 hours. Just let it go -- the painless way to caramelize onions!

Sometime just plan to make a batch of caramelized onions to freeze! Use an ice cube tray then thaw for last-minute burger and sandwich toppings. (Try some in a grilled cheese sandwich) Cup-sized portions can be used for pizza and pasta toppings, and larger containers are perfect for adding to soup.
Even if you don't have immediate plans for your caramelized onions, having a few zipperbags full stashed away in the freezer is never a bad thing! Now you know that the hardest part of caramelizing onions is peeling and slicing. Let the crock pot do all of the work for you.
On day of meal:
Heat oil in a skillet over medium heat, add half the onions, salt & pepper, then add the whiskey and beef broth. Reduce until very little liquid remains. And set aside. Try not to “taste” all of the onions!

For the meatloaf:
Preheat oven to 350°F.

In a bowl, combine ground beef, oats, salt & pepper, and eggs. Gently combine with your hands until blended, but try not to overwork the meat.

On a piece of wax paper, press the meat mixture into a 10x12-inch rectangle.

Set aside ½ cup shredded Havarti cheese and ½ cup of the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef.

Roll up like a jelly roll, starting from the short end, lifting the wax paper as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan.

Place pan in the oven and bake for 45 minutes. (While the meatloaf is baking, prepare the sauce.)

For the sauce:
Whisk ingredients together in a small saucepan, and bring to a boil over medium heat.

Reduce to a simmer until reduced and thickened.

Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions and cheese.

Return meatloaf to oven 15-20 minutes, or until no pink remains.
Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.

Remove from oven and allow to stand 10 minutes. Slice and serve.

To go with this homemade mashed potatoes and some frozen mixed vegetables were prepared.

What a lovely sight!

Nutrition Facts
Serving Size 162 g Servings 8
Amount Per Serving: Calories 353 Total Fat 17.1g Cholesterol 165mg

Love serving my Master Indy:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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