French Onion Meatloaf
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 8 mins
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Total Time
1 hr 33 mins
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Servings
8 large servings
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Calories
492 kcal
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Course
Main Course
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Cuisine
American
French Onion Meatloaf
Description
This recipe begins by slowly caramelizing thinly sliced onions in butter until they develop a golden brown color and rich sweetness. The caramelized onions are then cooled and partially incorporated into the meatloaf mixture along with ground beef, crushed saltines for texture, egg to bind, fresh thyme, salt, pepper, and red pepper flakes for a hint of heat.
The formed meatloaf is seared on all sides using an Instant Pot sauté function or a skillet to develop a browned crust, enhancing flavor and texture. After searing, the meatloaf is cooked through by pressure cooking or slow cooking per the notes described.
To finish, a Gruyere gravy is made using the pan drippings combined with flour and beef stock, fresh thyme, and shredded Gruyere cheese melted in for creamy, savory richness. This gravy complements the meatloaf's deep onion and herb flavors.
The dish can be adapted for slow cooker preparation with some adjustments in cooking time and preparation steps. The recipe provides tips for making additional caramelized onions for gravy or mixing extra cheese into the meat loaf. Total time does not include Instant Pot pressurizing.
Ingredients
Caramelized Onions
- 4 tablespoons butter unsalted
- 2 onion sliced thin (about 3 ½ cups
French Onion Meatloaf
- 2 lbs. ground beef 85/15
- ½ cup saltine crackers crushed
- ½ cup onion recipe above (reserve the rest for the gravy, caramelized
- 1 egg
- 2 teaspoons kosher salt
- 1 tablespoon thyme fresh
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup beef stock
Gruyere Gravy
- pan drippings from the meatloaf
- 2 tablespoons all-purpose flour
- ¾ cup beef stock
- 1 tablespoon thyme fresh
- ½ cup gruyere cheese , shredded
Instructions
Caramelize the Onions
- Slice the onions thinly using a very sharp knife or a mandoline.
- Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
- Melt the butter in the pan, and then add onions.
- Cook—stirring constantly with a wooden spoon—until slightly browned/caramelized, then remove from pan.
- Set the onions aside to cool slightly.
- Do not clean the pan. Everything else will build off these caramelized onions!
Make the Meatloaf
- In a large glass bowl, measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes.
- Using your hands, mix the ingredients together until well combined.
- Form one or two loafs.
- Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
- Sear the meatloaf on ALL sides. (If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.)
- When the meatloaf is browned on all sides and the Saute setting is complete, add ½ cup of beef stock.
- Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
- When the pressure cook has completed, depressurize the Instant Pot.
- Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)
Make the Gruyere Gravy
- Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
- Add the flour into the pan drippings, and stir using a wooden spoon.
- When the flour begins changing color, add the additional caramelized onions and the beef stock.
- Season with the fresh thyme and any additional salt or pepper. (I didn't think any more was needed, but taste the gravy at this point and go with your tastebuds!)
- When the setting has completed, add the cheese, melting at the very end.
- Serve warm over the meatloaf and enjoy immediately!
Notes
- Caramelize onions thoroughly for deep flavor before adding to meatloaf.
- Adding extra Gruyere cheese into the meatloaf mixture is an option for increased cheesiness.
- Can be prepared in a slow cooker though will require longer cooking time and extra dishes.
- Make gravy from pan drippings by adding flour, beef stock, thyme, and Gruyere cheese for a rich sauce.
- Instant Pot pressurizing time is not included in total prep time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 492kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 38g | 76% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 715mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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