French Onion Meatloaf Stuffed with Gruyere and Served with Onion Gravy
Ingredienser
- 1 pound ground beef
- 3 large yellow onions, thinly sliced
- 6 ounces Gruyere cheese, cut into small cubes
- 1 1/2 cups beef broth
- 2 tablespoons all-purpose flour
- 1/2 cup plain breadcrumbs
- 1 large egg
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
fremgangsmåte
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt, then cook slowly for 20 minutes until they turn deep golden brown. Remove half the onions to a plate and set aside.
- In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, thyme, the remaining caramelized onions, and salt and pepper. Mix just until evenly blended.
- Press half the meat mixture into a loaf pan. Scatter the Gruyere cubes over the center, then cover with the remaining meat mixture. Press the edges to seal the cheese inside.
- Bake at 375°F for 50 to 55 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.
- While the meatloaf rests, return the skillet with the reserved onions to medium heat. Sprinkle in the flour and stir for one minute. Slowly whisk in the beef broth, scraping up any browned bits. Simmer until the gravy thickens, then season with salt and pepper.
merknader
Slice the meatloaf only after it has rested so the melted Gruyere stays inside each piece. If the gravy thickens too much while sitting, stir in a splash of extra broth to loosen it. Leftovers reheat well in a covered skillet with a little gravy to keep the meat moist.
Course: Main Course
Cuisine: French
Equipment: Large skillet, Mixing bowl, Loaf pan, Saucepan
Cuisine: French
Equipment: Large skillet, Mixing bowl, Loaf pan, Saucepan