French Onion Stuffed Meatloaf (Print Version)
# Ingredients:
→ For the Caramelized Onions
01 -
1 tablespoon olive oil
02 -
3 large onions, halved and sliced thin
03 -
½ tablespoon fresh thyme leaves (or ½ teaspoon dried)
04 -
1 teaspoon kosher salt
05 -
½ teaspoon black pepper
06 -
¼ cup beef stock
07 -
¼ cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
→ For the Meatloaf
08 -
2 pounds lean ground beef
09 -
½ cup breadcrumbs or quick oats
10 -
2 tablespoons fresh parsley, finely chopped
11 -
1 teaspoon black pepper
12 -
1 teaspoon kosher salt
13 -
2 large eggs, whisked
14 -
8 ounces shredded mozzarella cheese, separated
15 -
Fresh parsley for topping (optional)
→ For the Red Wine Sauce
16 -
2½ cups beef broth
17 -
½ cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
18 -
3 tablespoons cornstarch
19 -
Salt and pepper to your liking
# Instructions:
01 -
Warm the olive oil in a large skillet over medium heat. Toss in your sliced onions along with the salt and pepper. Let them cook for about 15 to 20 minutes, stirring often, until they turn a beautiful golden brown and become sweet and tender.
02 -
Stir in the thyme and let it cook for another minute or two until fragrant. Pour in the wine and beef stock, then let everything simmer down until most of the liquid has cooked off. Take the pan off the heat and set your onions aside.
03 -
Get your oven heating to 350°F. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped parsley, pepper, salt, and beaten eggs. Mix everything together gently with your hands until just combined—don't overwork it or your meatloaf will be tough.
04 -
Lay out a sheet of plastic wrap or wax paper on your counter. Press the meat mixture into a rectangle shape, about 10 by 12 inches. Save ½ cup of the shredded cheese and ½ cup of your caramelized onions for later. Scatter the rest of the cheese and onions evenly across the meat.
05 -
Starting from the shorter end, carefully roll the meat up like you would a jelly roll, using the paper to help lift it. Pinch the seam closed really well and place your rolled meatloaf seam-side down in a 9x13-inch baking dish.
06 -
Slide the pan into your preheated oven and bake for 45 minutes.
07 -
While the meatloaf bakes, grab a small saucepan and whisk together the beef broth, red wine, and cornstarch. Bring it to a boil over medium heat, then turn it down to a simmer. Let it reduce and thicken up nicely. Taste and adjust the seasoning with salt and pepper.
08 -
Pull the meatloaf from the oven after 45 minutes. Pour that gorgeous sauce all over it, then top with your reserved onions and cheese.
09 -
Pop the meatloaf back in the oven for another 15 to 20 minutes until there's no pink left inside and it hits 160°F on a meat thermometer. For an irresistible finish, switch your oven to broil for 2 to 3 minutes to get that cheese golden and bubbly.
10 -
Sprinkle fresh parsley on top if you like. Let the meatloaf rest for about 10 minutes before slicing—this helps it hold together better. Slice into thick pieces and enjoy!
# Notes:
01 -
Store any leftover meatloaf in an airtight container in your refrigerator for up to 3 to 4 days.
02 -
To reheat, cover with foil and warm in a 250°F oven for about 25 minutes. Drizzle some beef broth over it to keep it moist. Single slices reheat great in the microwave too.