French Onion Meatloaf

• total time: 1 hour 45 minutes

Ingredients

For the Meatloaf:

1 kg (2.2 lbs) ground beef or a blend of beef and pork

1 cup breadcrumbs

1/2 cup milk

2 large eggs

1 medium onion, finely chopped

2 garlic cloves, minced

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tsp dried thyme

Salt and black pepper to taste

For the Glaze:

1/2 cup ketchup

2 tbsp brown sugar

1 tbsp apple cider vinegar

For the Caramelized Onions:

2 cups pearl onions or small onions, peeled

2 tbsp unsalted butter

1 tbsp olive oil

2 tbsp sugar

1 tbsp balsamic vinegar

Pinch of salt

Directions

Prepare the Meatloaf:

Preheat oven to 180°C (350°F).

In a large bowl, stir together breadcrumbs and milk, letting them soak for 5 minutes.

Add the ground meat, eggs, chopped onion, garlic, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper. Mix gently until just combined—don’t overwork it or the loaf will be tough.

Shape and Bake:

Form the meat mixture into a loaf shape and place it on a parchment-lined baking sheet or in a loaf pan.

Bake for 30 minutes.

Prepare the Glaze:

In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar.

Glaze the Meatloaf:

After 30 minutes, take the meatloaf out of the oven and spread the glaze evenly over the top.

Return to the oven and bake for another 20–25 minutes, or until the internal temperature hits 70°C (160°F).

Caramelize the Onions:

In a skillet, melt butter with olive oil over medium heat.

Add the pearl onions and sauté for 5 minutes, stirring now and then.

Sprinkle sugar and a pinch of salt over the onions. Continue cooking for 10–15 minutes until they’re golden and caramelized.

Pour in the balsamic vinegar and stir until well coated.

Assemble and Serve:

When the meatloaf is ready, top it with the caramelized onions.

Sprinkle with fresh thyme if desired, and serve hot alongside mashed potatoes or roasted vegetables.