Ingredients
2 pounds ground beef
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 cup beef broth
1/2 cup breadcrumbs
1/2 cup grated Gruyere cheese
2 eggs
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature by the time you’re ready to bake the meatloaf.
2. Caramelize the Onions
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. The combination of butter and oil prevents the butter from burning and adds flavor.
Add the thinly sliced onions to the skillet. Cook, stirring occasionally, until they are deeply caramelized, about 20-25 minutes. The key to perfect caramelized onions is patience; allow them to cook slowly so they develop a rich, sweet flavor.
Add 1 cup of beef broth to the skillet with the caramelized onions. Continue to cook until the broth is reduced by half. This step intensifies the onion flavor and adds moisture to the meatloaf.
Remove the skillet from heat and let the onions cool. This prevents them from cooking the meat mixture prematurely when added.
3. Prepare the Meatloaf Mixture
In a large bowl, combine 2 pounds of ground beef, 1/2 cup breadcrumbs, 1/2 cup grated Gruyere cheese, 2 eggs, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, salt, and pepper. Mix until all ingredients are well combined. The eggs and breadcrumbs act as binders, while the Gruyere cheese adds a creamy, nutty flavor.
Stir in the cooled caramelized onions. Ensure they are evenly distributed throughout the meat mixture.
4. Shape and Bake the Meatloaf
Shape the meat mixture into a loaf and place it in a greased baking dish. The dish should be large enough to accommodate the loaf without it touching the sides too closely.
Bake the meatloaf in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C). This ensures the meatloaf is fully cooked and safe to eat.
5. Rest and Serve
Let the meatloaf rest for 10 minutes before slicing and serving. Resting allows the juices to redistribute, making the meatloaf more moist and flavorful.