Ingredients:
Meatloaf:
1 1/2 lbs ground meatloaf mix (equal parts beef, pork, veal)
1 caramelized onion
1 egg
4 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh thyme
2 tbsp milk
1 tbsp Worcestershire sauce
1/4 cup breadcrumbs
1/4 cup grated Gruyere cheese
1/4 tsp ground black pepper
1/2 tsp salt
Gravy:
1 tbsp olive oil
2 tbsp butter
2 sweet onions, thinly sliced
3 tbsp all-purpose flour
2 cups beef stock
2 tbsp Worcestershire sauce
1 cup grated Gruyere cheese
1 tbsp chopped parsley
Salt and pepper to taste
Instructions:
Caramelize Onions: In a skillet, heat olive oil and butter on low heat. Add the sweet onions and cook slowly for about 45 minutes, stirring occasionally until golden and caramelized. Set aside half of the onions for the meatloaf.
Prepare Gravy: Stir flour into the skillet with the remaining onions and cook for 1-2 minutes. Gradually whisk in the beef stock and Worcestershire sauce, continuing to whisk until smooth. Add grated Gruyere cheese and chopped parsley, and cook until the gravy is thickened. Season with salt and pepper to taste. Keep warm.
Prepare Meatloaf: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the ground meatloaf mix, the caramelized onion set aside earlier, egg, minced garlic, chopped parsley, thyme, milk, Worcestershire sauce, breadcrumbs, grated Gruyere cheese, ground black pepper, and salt. Mix until just combined.
Form and Bake Meatloaf: Shape the meat mixture into a loaf and place it on a parchment-lined baking sheet. Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (71°C).
Serve: Once the meatloaf is done, let it rest for a few minutes before slicing. Serve slices of the meatloaf topped with the warm onion gravy.
