11 Classic Meatloaf Recipes Built Around Ground Beef

Meatloaf makes an easy weeknight dinner when you have ground beef on hand. These recipes keep the classic format but add simple twists like different seasonings or mix ins. You can make most of them with pantry staples and a few fresh items from the store. They are straightforward to follow and give reliable results for family meals.

Helpful Tips Before You Start

These tips will help you get reliable results with any ground beef meatloaf.

Mix Gently

Work the ingredients together with your hands just until combined. Overmixing packs the meat too tightly and leads to a dense texture.

Soak the Binder

Stir breadcrumbs or oats into milk or broth and let them sit for a few minutes before adding them to the beef. This step keeps the loaf moist as it bakes.

Choose the Right Fat Level

Ground beef with 15 to 20 percent fat gives better flavor and moisture. Leaner blends can turn dry unless you add extra liquid or vegetables.

Check the Internal Temperature

Pull the meatloaf from the oven when a thermometer reads 160 degrees in the center. It will continue to rise a few degrees while resting.

Let It Rest

Allow the loaf to sit for 10 minutes before slicing. This keeps the juices from running out onto the cutting board.

Italian Herb Meatloaf with Roasted Vegetables and Marinara

This meatloaf brings together ground beef and classic Italian herbs for a simple weeknight meal. The roasted vegetables cook alongside the loaf, and marinara adds a familiar sauce element that ties everything together. It works well for family dinners when you want something comforting but still balanced with vegetables on the plate.

The texture stays moist from the egg and breadcrumbs, while the herbs give a steady savory note. The vegetables turn tender with slightly crisp edges from roasting, and the marinara keeps the overall flavor bright.

Italian Herb Meatloaf with Roasted Vegetables and Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 2 tablespoons Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, cut into chunks
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil
• 1 cup marinara sauce
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, breadcrumbs, egg, 1 tablespoon of the Italian seasoning, Parmesan, onion, and garlic. Add a pinch of salt and pepper. Mix with your hands until the ingredients are evenly distributed, then shape the mixture into a loaf and place it on one side of the baking sheet.
• Toss the carrots, zucchini, and bell pepper with the olive oil and the remaining tablespoon of Italian seasoning. Spread the vegetables on the other side of the baking sheet.
• Bake for 35 minutes. Remove the sheet from the oven, spread the marinara sauce over the top of the meatloaf, and return it to the oven for another 10 to 15 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing. Serve the slices with the roasted vegetables on the side.

merknader

For a stronger herb flavor, mix an extra teaspoon of Italian seasoning directly into the marinara before spreading it on the loaf. Leftovers keep well in the refrigerator for three days and reheat nicely in a 350°F oven so the vegetables do not turn soggy. If you prefer a milder onion taste, soak the chopped onion in cold water for ten minutes and drain it before adding it to the meat mixture.

Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, baking sheet, parchment paper

Mexican Chipotle Meatloaf with Cornbread and Black Beans

This meatloaf brings smoky chipotle heat together with hearty ground beef and black beans for a filling weeknight meal. Crumbled cornbread adds a subtle sweetness that balances the spice and gives the loaf a tender texture. It works well for family dinners when you want something familiar but with a bit more flavor.

The finished dish slices cleanly and pairs the savory meat with soft beans and pockets of cornbread throughout.

Mexican Chipotle Meatloaf with Cornbread and Black Beans

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup crumbled cornbread
• 1 large egg
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Heat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, chipotle peppers, black beans, crumbled cornbread, egg, onion, garlic, cumin, salt, and black pepper. Mix gently with your hands until just combined.
• Transfer the mixture to the prepared loaf pan and press it into an even shape.
• Bake for 50 to 55 minutes until the internal temperature reaches 160°F.
• Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
• Sprinkle with chopped cilantro before serving.

merknader

Let the meatloaf rest the full 10 minutes so the black beans and cornbread stay in place when you slice it. If you want milder heat, use only one chipotle pepper and remove the seeds. Leftovers reheat well in a skillet with a splash of water to keep the texture moist.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing bowl, loaf pan, oven

Asian Ginger-Scallion Meatloaf with Stir-Fried Bok Choy and Rice

This meatloaf brings together ground beef with fresh ginger and scallions for a simple Asian twist on a classic. It bakes up tender inside with a light glaze from soy sauce, then gets served alongside quick stir-fried bok choy and steamed rice for a full meal that feels both familiar and new. The combination works well for weeknight dinners when you want something hearty without much fuss.

Asian Ginger-Scallion Meatloaf with Stir-Fried Bok Choy and Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 2 large eggs
• 4 scallions, thinly sliced and divided
• 2 tablespoons minced fresh ginger, divided
• 3 tablespoons soy sauce, divided
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 pound bok choy, chopped
• 2 tablespoons vegetable oil
• 2 cups cooked rice
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, panko breadcrumbs, eggs, half the scallions, half the ginger, 2 tablespoons soy sauce, and a pinch of salt and pepper. Mix until just combined.
• Shape the mixture into a loaf and place it in a loaf pan. Bake for 45 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, heat the vegetable oil in a large skillet over medium heat. Add the garlic and remaining ginger and cook for 30 seconds until fragrant.
• Add the bok choy to the skillet along with the remaining soy sauce. Stir-fry for 3 to 4 minutes until the bok choy is wilted but still crisp. Season with salt and pepper.
• Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Serve slices with the stir-fried bok choy and cooked rice on the side. Scatter the remaining scallions over everything.

merknader

Cook the rice ahead and reheat it in the skillet with a splash of water to keep it from drying out. If the meatloaf mixture feels too wet, add another tablespoon of panko before shaping. Leftovers hold up well in the fridge for two days and reheat nicely in a covered pan with a little extra soy sauce to refresh the flavors.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Loaf Pan, Large Skillet

Greek Spinach-Feta Meatloaf with Lemon Roasted Potatoes

This meatloaf brings Greek flavors to a classic beef dinner. Spinach and feta keep the loaf moist while adding a savory, tangy bite that pairs well with simple weeknight meals or casual weekend gatherings. The lemon roasted potatoes cook alongside to soak up the same herbs and create a complete plate.

The texture stays tender inside the loaf with a lightly browned top. Roasted potato wedges turn crisp at the edges and bright from lemon. It works as a reliable family meal that feels a little different from plain meatloaf.

Greek Spinach-Feta Meatloaf with Lemon Roasted Potatoes

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 10 oz fresh spinach, chopped
• 3/4 cup crumbled feta cheese
• 1 large egg
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 tsp dried oregano, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium Yukon gold potatoes, cut into wedges
• 2 tbsp olive oil
• Zest and juice of 1 lemon

fremgangsmåte

 

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• In a large bowl combine the ground beef, chopped spinach, 1/2 cup of the feta, egg, breadcrumbs, onion, garlic, 1 tsp oregano, salt, and pepper. Mix with your hands until evenly blended. Shape into a loaf and place on one side of the baking sheet.
• Toss the potato wedges with olive oil, lemon zest, lemon juice, remaining 1/2 tsp oregano, and a pinch of salt. Spread them on the other side of the baking sheet.
• Bake for 45 to 50 minutes until the meatloaf reaches 160 degrees F inside and the potatoes are golden at the edges. Let the meatloaf rest 5 minutes, then slice and serve with the potatoes. Sprinkle the remaining feta over the top before serving.

merknader

Chop the spinach finely so it blends smoothly into the beef and does not create large wet pockets. If the feta is very salty, reduce the added salt by half. Leftovers reheat well in a 350 degree oven for 10 minutes to keep the potatoes crisp.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Mixing Bowl, Baking Sheet, Oven

BBQ Bacon-Wrapped Meatloaf with Creamy Coleslaw

This meatloaf takes the classic ground beef base and adds smoky bacon wrapped around the outside with a BBQ glaze brushed on top. The creamy coleslaw on the side brings a cool crunch that balances the rich meat. It works well for weeknight dinners or casual gatherings when you want something hearty and satisfying.

The bacon stays crisp while the meat stays moist inside. The coleslaw adds freshness without extra cooking steps.

BBQ Bacon-Wrapped Meatloaf with Creamy Coleslaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 8 slices bacon
• 1/2 cup BBQ sauce
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups shredded cabbage
• 1 carrot, shredded
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

fremgangsmåte

 

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix until just combined. Shape the mixture into a loaf about 8 inches long.
• Lay the bacon slices side by side on the baking sheet. Place the meatloaf on top and wrap the bacon ends over the loaf to cover it. Brush half of the BBQ sauce over the top.
• Bake for 45 minutes. Remove from the oven and brush with the remaining BBQ sauce. Return to the oven for 10 more minutes until the bacon is crisp and the internal temperature reaches 160°F.
• While the meatloaf bakes, make the coleslaw. In a medium bowl, stir together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded cabbage and carrot. Toss until evenly coated. Chill until ready to serve.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with a scoop of coleslaw on the side.

merknader

Make the coleslaw a few hours ahead so the flavors can blend. If the bacon starts to brown too quickly, loosely cover the loaf with foil for the last part of baking. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, oven

Wild Mushroom and Thyme Meatloaf with Wild Rice Pilaf

This meatloaf brings earthy wild mushrooms and fresh thyme into a classic ground beef base. The combination creates a savory loaf with deep flavor that pairs well with a simple wild rice pilaf on the side. It works nicely for weeknight dinners when you want something hearty without much fuss.

Wild Mushroom and Thyme Meatloaf with Wild Rice Pilaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 8 oz mixed wild mushrooms, finely chopped
• 2 tsp fresh thyme leaves
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup wild rice
• 2 cups beef broth
• 1 tbsp olive oil
• 1 tbsp butter

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
• Add the chopped mushrooms and 1 teaspoon of thyme to the skillet. Cook for 5 minutes until the mushrooms release their liquid and begin to brown. Remove from heat and let cool slightly.
• In a large bowl, combine the ground beef, breadcrumbs, egg, salt, pepper, and the cooled mushroom mixture. Mix with your hands until just combined.
• Press the mixture into the prepared loaf pan and sprinkle the remaining thyme on top. Bake for 45 minutes until the internal temperature reaches 160°F.
• While the meatloaf bakes, rinse the wild rice and place it in a saucepan with the beef broth and butter. Bring to a boil, then reduce to low, cover, and simmer for 40 minutes until the rice is tender and the liquid is absorbed.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices alongside the wild rice pilaf.

merknader

Sautéing the mushrooms first removes excess moisture so the meatloaf holds together better. If you prefer a looser pilaf texture, stir the rice once halfway through cooking. Leftovers reheat well in a covered skillet with a splash of broth to keep the meatloaf moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Large Skillet, Medium Saucepan

Southern-Style Meatloaf with Cheddar Grits and Collard Greens

This meatloaf brings together classic Southern flavors in one meal. The beef loaf stays moist with simple pantry seasonings while the sides add creaminess and earthy greens. It works well for weeknight dinners or weekend gatherings when you want comfort food without much fuss.

The cheddar grits turn rich and smooth, and the collard greens pick up a light smoky taste from bacon. Together they create a balanced plate with tender meat, soft grits, and slightly bitter greens.

Southern-Style Meatloaf with Cheddar Grits and Collard Greens

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup quick-cooking grits
• 4 cups water
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 2 slices bacon, chopped
• 1 bunch collard greens, stems removed and leaves chopped
• 1 cup chicken broth
• 1 tsp apple cider vinegar

fremgangsmåte

 

• Preheat the oven to 375°F. In a large bowl, mix the ground beef, half the chopped onion, garlic, breadcrumbs, egg, ketchup, Worcestershire sauce, 1/2 tsp salt, and black pepper until just combined.
• Shape the mixture into a loaf and place it in a loaf pan. Bake for 45 minutes until the internal temperature reaches 160°F.
• While the meatloaf bakes, bring the water to a boil in a saucepan. Stir in the grits and remaining 1/2 tsp salt. Reduce heat and simmer for 5 minutes, stirring often.
• Remove the grits from heat. Stir in the cheddar cheese and butter until melted and smooth. Cover and keep warm.
• In a skillet over medium heat, cook the bacon until crisp. Add the remaining onion and cook for 2 minutes.
• Add the collard greens and chicken broth to the skillet. Cover and cook for 10 minutes until the greens are tender. Stir in the vinegar and remove from heat.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with a scoop of grits and a portion of collard greens.

merknader

Make the meatloaf mixture the night before and keep it covered in the fridge so the flavors blend. If the grits thicken too much while sitting, stir in a splash of warm water to loosen them. Leftovers reheat well in a covered skillet with a little broth to keep the greens from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Saucepan, Skillet

Moroccan Spiced Meatloaf with Apricot Couscous

This meatloaf brings warm Moroccan spices into a simple ground beef dinner. The blend of cumin, coriander, and cinnamon gives the loaf a fragrant depth while dried apricots in the couscous add a gentle sweetness that balances the savory meat. It works well for weeknight meals when you want something familiar but with a fresh twist.

The texture stays moist inside with a lightly spiced crust on the outside. The couscous side cooks quickly and pairs naturally with the meatloaf for a complete plate.

Moroccan Spiced Meatloaf with Apricot Couscous

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/2 cup dried apricots, chopped
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, paprika, egg, breadcrumbs, salt, and pepper. Mix until evenly blended but do not overwork the meat.
• Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper. Bake for 45 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
• Fluff the couscous with a fork. Stir in the chopped apricots, olive oil, and parsley until evenly distributed.
• Slice the meatloaf and serve it alongside the apricot couscous.

merknader

Let the meatloaf rest for five minutes before slicing to keep the juices inside. If the spices taste too strong, reduce the cinnamon slightly next time. Leftovers reheat well in a covered skillet with a splash of broth to keep the couscous from drying out.

Course: Main Course
Cuisine: Moroccan
Equipment: Mixing Bowl, Baking Sheet, Saucepan

Swedish-Style Meatloaf with Lingonberry Sauce and Mashed Potatoes

This Swedish-style meatloaf brings a taste of Scandinavia to your table. The meatloaf stays moist with a blend of spices, while the lingonberry sauce adds a sweet and tart contrast. It pairs nicely with creamy mashed potatoes for a complete meal that feels both familiar and new. This dish works well for weeknight dinners or when you want something comforting without much fuss.

The flavors balance savory and sweet in a way that appeals to many palates. The texture of the meatloaf is tender, and the potatoes provide a smooth base.

Swedish-Style Meatloaf with Lingonberry Sauce and Mashed Potatoes

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Rett Main Course

Kategori Swedish

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, diced
• 1/4 cup milk
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 medium potatoes, peeled and quartered
• 4 tablespoons butter, divided
• 1/2 cup milk
• 1 cup lingonberry preserves
• 2 tablespoons water
• Fresh parsley for garnish

fremgangsmåte

 

• Preheat the oven to 375 degrees. Combine the ground beef, breadcrumbs, egg, diced onion, 1/4 cup milk, allspice, salt, and black pepper in a mixing bowl. Mix until evenly combined.
• Shape the mixture into a loaf and place it in a loaf pan. Bake for 45 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain the potatoes and return them to the pot. Add 2 tablespoons butter and 1/2 cup milk. Mash until smooth and season with a pinch of salt if needed.
• Warm the lingonberry preserves with the water and remaining 2 tablespoons butter in a small saucepan over low heat. Stir until the sauce is smooth and heated through.
• Slice the meatloaf and serve it with the mashed potatoes and lingonberry sauce. Garnish with fresh parsley.

merknader

Make the lingonberry sauce a day ahead and store it in the fridge so the flavors meld. Use lingonberry preserves rather than fresh berries for consistent sweetness without extra prep. Reheat leftovers gently in a covered skillet with a splash of milk to keep the potatoes creamy.

Course: Main Course
Cuisine: Swedish
Equipment: Mixing Bowl, Loaf Pan, Large Pot, Potato Masher, Small Saucepan

Cheeseburger Meatloaf with Pickled Vegetables and Fries

This meatloaf packs the flavors of a classic cheeseburger into a sliceable loaf. Ground beef is mixed with cheddar and simple burger condiments, then baked until the cheese melts inside. Tangy pickled vegetables cut through the richness, and oven fries add the crispy finish that makes the whole plate feel like a diner meal.

It works well on busy weeknights when you want a full dinner with minimal fuss. The recipe scales easily and leaves good leftovers for lunch the next day.

Cheeseburger Meatloaf with Pickled Vegetables and Fries

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 2 cups mixed pickled vegetables
• 4 medium russet potatoes, cut into fries
• 2 tablespoons olive oil

fremgangsmåte

 

• Heat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, cheddar cheese, breadcrumbs, egg, ketchup, mustard, onion, garlic powder, salt, and pepper. Mix gently with your hands until just combined.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• Toss the potato fries with olive oil, salt, and pepper on a second baking sheet and spread them in a single layer.
• Place both sheets in the oven. Bake the meatloaf for 45 to 50 minutes until it reaches 160 degrees inside. Bake the fries for 30 to 35 minutes, turning once, until golden and crisp.
• Let the meatloaf rest for 5 minutes, then slice and serve with the pickled vegetables and hot fries.

merknader

Mix the meat just until the ingredients come together to keep the texture tender. If your pickled vegetables are very salty, give them a quick rinse before serving so they do not overpower the cheeseburger flavors. Leftovers reheat well in a 350-degree oven for 10 minutes, which helps the fries regain some crispness.

Course: Main Course
Cuisine: American
Equipment: Large Mixing Bowl, Baking Sheet, Oven

French Onion Meatloaf with Caramelized Onions and Crusty Bread

This meatloaf takes the deep savory notes of French onion soup and turns them into a hearty dinner. Sweet caramelized onions run through the beef mixture and pile on top, while slices of crusty bread catch the juices on the plate. It suits cool evenings when you want something comforting but still simple to put together.

The texture stays moist from the broth and onions, with a lightly crisp edge from baking. Ground beef keeps the classic meatloaf feel while the thyme and onions add a French twist that feels special without extra fuss.

French Onion Meatloaf with Caramelized Onions and Crusty Bread

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Rett Main Course

Kategori French

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 4 large onions, thinly sliced
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices crusty bread
• 1/2 cup shredded Gruyere cheese

fremgangsmåte

 

• Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until they turn deep golden brown and soft, about 25 minutes. Stir in the garlic and cook for one more minute, then remove from heat.
• Heat the oven to 375 degrees and lightly grease a loaf pan. In a large bowl, combine the ground beef, breadcrumbs, egg, beef broth, thyme, salt, and black pepper.
• Set aside one cup of the caramelized onions. Mix the remaining onions into the meat mixture until evenly distributed. Press the mixture into the prepared loaf pan.
• Bake for 45 minutes. Remove the pan from the oven, spread the reserved caramelized onions over the top, and sprinkle with the Gruyere cheese. Return to the oven for 10 more minutes until the cheese melts.
• Let the meatloaf rest for 10 minutes. Slice and serve each portion with a slice of crusty bread on the side.

merknader

Caramelize the onions slowly over medium rather than high heat so they sweeten without burning. If the top browns too quickly, tent the pan loosely with foil during the final bake. Leftovers reheat well in a covered skillet with a splash of broth to keep the onions moist, and the bread can be toasted lightly to refresh its crust.

Course: Main Course
Cuisine: French
Equipment: Large Skillet, Mixing Bowl, Loaf Pan