French Onion Soup au Gratin Stuffed Meatloaf is the ultimate comfort food mash-up. Take the best part of French Onion Soup – the rich caramelized onions and ooey, gooey cheese – stuff it inside one of the most classic recipes and top it with a soupy gravy in this French Onion Soup au Gratin Stuffed Meatloaf.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
I’m so proud of The Bug, you guys! So as you know, Halloween was a little over a week ago, and of course I had to take my little monkeys out trick-or-treating. But before we even hit the sidewalk, I had a little chat with The Bug about the “Switch Witch”. I said that he could keep a few of his favorite candies, but we would put the rest in a box for the “Switch Witch” to take to kids that couldn’t go trick-or-treating. In return, she would leave him a coupon for a frozen yogurt. I figured one small treat that went along with a family outing was better than a couple weeks’ worth of chocolates, and the potential tantrums that would ensue when I attempted to limit his consumption.
He balked a bit at first, but his love of frozen yogurt won out. However, a slight look of concern came over his face, and, with a slight waver in his voice, he asked, “Mommy, at Christmas is the Switch Witch going to come take some of my toys from Santa to bring to other children?” I assured him that she wouldn’t take any of his new, special toys, but when we are unpacking all of his old toys when we move to our new house, we should make a pile of things that he and his little brother don’t play with anymore. Then we will make arrangements for the Switch Witch to come take those toys to little children who may not have any toys.
Ingredients
For the onions:
- 1 Tablespoon olive oil
- 3 onions, halved and thinly sliced
- ½ Tablespoon fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup beef broth
- ¼ cup red wine
For the meatloaf:
- 2 lbs lean ground beef
- ½ cup bread crumbs (gluten free if needed)
- 2 Tablespoons minced fresh parsley
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 8 oz mozzarella cheese, shredded, divided
- Fresh chopped parsley for garnish, optional
For the sauce:
- 2½ cups beef broth
- ½ cup red wine
- 3 Tablespoons cornstarch
- salt & pepper, to taste
Instructions
For the onions:
- Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
- Add thyme, sauté for minute or two, then add the wine and beef broth.
- Reduce until very little liquid remains.
- Set aside.
For the meatloaf:
- Preheat oven to 350°F.
- In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat.
- On a piece of plastic wrap or wax paper, press the meat mixture into a 10×12-inch rectangle.
- Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan.
- Sauce – whisk together, bring to boil, simmer till thickened.
- Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below).
- Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese.
- Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
- Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve.
For the sauce:
- Whisk ingredients together in a small saucepan, and bring to a boil over medium heat.
- Reduce to a simmer until reduced and thickened.Source : allrecipes.com
