Print

French Onion Soup au Gratin Stuffed Meatloaf

With its caramelized onions and ooey, gooey cheese and soup-y gravy, it's the ultimate comfort food mash-up.
Course Beef, Dinner
Author Brianne @ Cupcakes & Kale Chips

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 I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely

For the meatloaf:

  • 2 lbs lean ground beef
  • 1/2 cup bread crumbs or instant or slightly ground oats 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:

  • 2 1/2 cups beef broth
  • 1/2 cup red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good
  • 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 10x12-inch rectangle.
  • Set aside 1/2 cup shredded mozzarella cheese and 1/2 cup og the caramelized onions. Sprinkle the remaining 1 1/2 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 9x13-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.