French Onion Meatloaf

You'll want to grab a large skillet and set it over low heat. Melt the butter or bacon grease, whichever you prefer, and then toss in those sliced onions. Give them a good sprinkle of salt to bring out their flavour. Now, patience is key here—you're going to cook the onions until they're soft and have taken on a beautiful golden brown hue, which should take about 15 to 20 minutes.

While the onions are nearing perfection, it's time to add some fresh thyme leaves. Stir these fragrant herbs in and let them cook for just another minute before taking the skillet off the heat. The onions will soak up that lovely thyme aroma, setting the stage for our meatloaf's flavour profile.

Next up is mixing the meatloaf. In a large mixing bowl, combine your choice of ground meat with crushed pork rinds, onion powder, black pepper, and a pinch of salt. Toss in a large egg along with half of those deliciously caramelized onions you just made. Then, mix everything together thoroughly until it’s all uniformly combined.

Once your meatloaf mixture is ready, line a baking sheet and form the mixture into a loaf shape, aiming for about five by nine inches. Pop the loaf into an oven preheated to 350ºF, letting it bake for 40 to 50 minutes. You'll know it's done when the internal temperature hits 160ºF. At this point, take it out of the oven and turn the oven off.

Finally, it’s time to add the finishing touches. Sprinkle the remaining caramelized onions on top of the meatloaf, followed by a generous layer of shredded Gruyere cheese. Put the meatloaf back into the still-warm oven for about 5 minutes, just long enough for the cheese to melt to gooey perfection. Enjoy this hearty dish with the satisfaction of turning straightforward steps into a flavourful masterpiece.

Notes

Caramelizing Onions

When it comes to caramelizing onions, the key is patience. It might be tempting to crank up the heat to speed things along, but low and slow is the way to go. This ensures the onions get tender and golden without burning. Stir them occasionally, and trust the process—those beautifully caramelized onions are worth the wait!

Cooling the Meatloaf

After all that hard work, it's important to let your meatloaf cool down once it's out of the oven. Giving it a good 10 to 15 minutes allows the loaf to set, making it easier to slice into neat, clean cuts. Plus, it'll be the perfect temperature to dive into!

Original recipe by All Day I Dream About Food