French Onion Stuffed Meatloaf

Prep time: 20 mins | Cook time: 1 hr 20 mins | Total time: 1 hr 40 mins | Servings: 6

This French Onion Stuffed Meatloaf is the best meatloaf you could ever make! It is oozing with melty mozzarella cheese and loaded with caramelized onions. This meatloaf screams comfort all way through!

Ingredients

Caramelized Onions:

3 onions, halved and thinly sliced

1 tbsp olive oil

½ tbsp fresh thyme or ½ tsp dried thyme

¼ c. beef broth

¼ c. red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work great

1 tsp kosher salt

½ tsp pepper

Meatloaf:

2 eggs, lightly beaten

2 pounds lean ground beef

2 tbsp minced fresh parsley

1/2 c. bread crumbs or instant or slightly ground oats gluten-free, if needed

Fresh chopped parsley for garnish optional

8 ounces mozzarella cheese, shredded, divided

1 tsp kosher salt

1 tsp pepper

Sauce:

1/2 c. red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be great

2 1/2 c. beef broth

salt & pepper to taste

3 tbsp cornstarch

How to make French Onion Stuffed Meatloaf

Onions:

Step 1: In a skillet, heat the oil over medium heat. Then, add the onions and sprinkle with salt and pepper. Cook the onions for about 15 to 20 minutes or until caramelized, stirring often.

Step 2: Next, add the thyme and saute for another minute or two before adding the wine and beef broth. Continue to cook until only very little liquid remains in the pan. Set aside when done.

Meatloaf:

Step 3: Prepare the oven. Preheat it to 350 degrees F.

Step 4: Place the ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs in a bowl. Using your hands, gently combine the ingredients until mixed. Make sure not to overwork the meat.

Step 5: Press the meat mixture on a piece of plastic wrap or wax paper into about a 10 x 12-inch rectangle.

Step 6: Reserve half a cup each of the shredded mozzarella cheese and caramelized onions. And evenly sprinkle the rest over the ground beef. Roll the mixture up like a jelly roll, beginning from the short end, lifting the wax paper or plastic wrap as you roll. Completely seal the end and place the meatloaf into a 9 x 13-inch baking pan, seam-side down.

Step 7: In the preheated oven, place the pan and bake the meatloaf for about 45 minutes.

Step 8: In the meantime, place the sauce ingredients in a small saucepan. Mix well and bring the sauce to a boil on medium heat. Let it simmer until reduced and thickened.

Step 9: Take the meatloaf out of the oven and pour the sauce over it. Sprinkle the reserved onions and cheese on top. Resume baking for another 15 to 20 minutes or until no pink remains, and the internal temperature of the meatloaf reaches 160 degrees F. Then, broil the meatloaf for about 2 to 3 minutes or until the cheese has browned and bubbly.
Step 10: Before serving, let the meatloaf stand for about 10 minutes. Then, slice and serve. If desired, garnish the meatloaf with some fresh parsley. Enjoy!

Notes:

In an airtight container, keep the cooled meatloaf and store it in the fridge for up to 3 to 4 days.

When reheating, tent the meatloaf with aluminium foil and pop it in the oven. Reheat for about 25 minutes at 250 degrees F or until hot. To prevent the meatloaf from getting dry, pour some beef broth over the meatloaf. Or reheat individual servings in the microwave.

Nutrition Facts:

Amount Per Serving: Calories 588, Calories from Fat 324, Fat 36g55%, Saturated Fat 15g75%, Trans Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 15g, Cholesterol 187mg62%, Sodium 1613mg67%, Potassium 708mg20%, Carbohydrates 18g6%, Fiber 2g8%, Sugar 4g4%, Protein 42g84%, Vitamin A 479IU10%, Vitamin C 7mg8%, Calcium 267mg27%, Iron 5mg28%

French Onion Stuffed Meatloaf

Rebecca Prep time: 20 mins | Cook time: 1 hr 20 mins | Total time: 1 hr 40 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your… General Recipes French Onion Stuffed Meatloaf European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 588 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Caramelized Onions:
• 3 onions, halved and thinly sliced
• 1 tbsp olive oil
• ½ tbsp fresh thyme or ½ tsp dried thyme
• ¼ c. beef broth
• ¼ c. red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work great
• 1 tsp kosher salt
• ½ tsp pepper
• Meatloaf:
• 2 eggs, lightly beaten
• 2 pounds lean ground beef
• 2 tbsp minced fresh parsley
• 1/2 c. bread crumbs or instant or slightly ground oats gluten-free, if needed
• Fresh chopped parsley for garnish optional
• 8 ounces mozzarella cheese, shredded, divided
• 1 tsp kosher salt
• 1 tsp pepper
• Sauce:
• 1/2 c. red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be great
• 2 1/2 c. beef broth
• salt & pepper to taste
• 3 tbsp cornstarch

Instructions

Onions:

Step 1: In a skillet, heat the oil over medium heat. Then, add the onions and sprinkle with salt and pepper. Cook the onions for about 15 to 20 minutes or until caramelized, stirring often.

Step 2: Next, add the thyme and saute for another minute or two before adding the wine and beef broth. Continue to cook until only very little liquid remains in the pan. Set aside when done.

Meatloaf:

Step 3: Prepare the oven. Preheat it to 350 degrees F.

Step 4: Place the ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs in a bowl. Using your hands, gently combine the ingredients until mixed. Make sure not to overwork the meat.

Step 5: Press the meat mixture on a piece of plastic wrap or wax paper into about a 10 x 12-inch rectangle.

Step 6: Reserve half a cup each of the shredded mozzarella cheese and caramelized onions. And evenly sprinkle the rest over the ground beef. Roll the mixture up like a jelly roll, beginning from the short end, lifting the wax paper or plastic wrap as you roll. Completely seal the end and place the meatloaf into a 9 x 13-inch baking pan, seam-side down.

Step 7: In the preheated oven, place the pan and bake the meatloaf for about 45 minutes.

Step 8: In the meantime, place the sauce ingredients in a small saucepan. Mix well and bring the sauce to a boil on medium heat. Let it simmer until reduced and thickened.

Step 9: Take the meatloaf out of the oven and pour the sauce over it. Sprinkle the reserved onions and cheese on top. Resume baking for another 15 to 20 minutes or until no pink remains, and the internal temperature of the meatloaf reaches 160 degrees F. Then, broil the meatloaf for about 2 to 3 minutes or until the cheese has browned and bubbly.
Step 10: Before serving, let the meatloaf stand for about 10 minutes. Then, slice and serve. If desired, garnish the meatloaf with some fresh parsley. Enjoy!

Notes

In an airtight container, keep the cooled meatloaf and store it in the fridge for up to 3 to 4 days. When reheating, tent the meatloaf with aluminium foil and pop it in the oven. Reheat for about 25 minutes at 250 degrees F or until hot. To prevent the meatloaf from getting dry, pour some beef broth over the meatloaf. Or reheat individual servings in the microwave.