Ingredients
For the Meatloaf:
1 lb (450g) ground beef
1/2 lb (225g) ground pork
1 large onion, finely chopped
3 cloves garlic, minced
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
1/4 cup ketchup
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
For the French Onion Glaze:
1 cup beef broth
1/2 cup French onion soup (store-bought or homemade)
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon sugar (optional, to caramelize the onions)
1 teaspoon balsamic vinegar (optional, for added flavor)
For Garnish (Optional):
Fresh parsley, chopped
Additional grated Parmesan cheese
Instructions
Step 1: Prepare the Meatloaf
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Sauté Onions and Garlic:
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
Mix Meatloaf Ingredients:
In a large bowl, combine the ground beef, ground pork, sautéed onions and garlic, bread crumbs, Parmesan cheese, milk, ketchup, egg, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Mix until well combined but do not overmix.
Form Meatloaf:
Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape into a loaf if using a baking sheet or press into the loaf pan.
Step 2: Bake the Meatloaf
Bake:
Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
Step 3: Prepare the French Onion Glaze
Caramelize Onions:
While the meatloaf is baking, heat olive oil in a skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. You can add a teaspoon of sugar to help with caramelization if desired.
Make the Glaze:
Add the beef broth and French onion soup to the caramelized onions. Bring to a simmer and cook for about 5 minutes. If you prefer a thicker glaze, mix the cornstarch with water and stir it into the simmering liquid. Continue to cook until the sauce has thickened slightly. Add balsamic vinegar if desired for extra flavor.
Step 4: Serve
Glaze the Meatloaf:
Once the meatloaf is baked, remove it from the oven. Brush or spoon the French onion glaze over the top of the meatloaf.
Rest and Garnish:
Let the meatloaf rest for about 10 minutes before slicing. Garnish with fresh parsley and additional grated Parmesan cheese if desired.
Enjoy:
Serve the meatloaf with your favorite sides, such as mashed potatoes or roasted vegetables, and enjoy the rich, comforting flavors!
Tips for Perfect French Onion Meatloaf
Mixing: Avoid overmixing the meatloaf mixture to keep it tender and avoid a dense texture.
Thermometer: Use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature.
Glaze Variations: Feel free to adjust the sweetness or acidity of the glaze to your taste preferences.