Meatloaf With Caramelized Onions


1 pound lean ground beef (I use either 90%% lean or ground bison)
1/2 cup fresh bread crumbs (I finely grind one slice of whatever bread I have in the hou
1 tablespoon Italian seasoning (just a blend of marjoram, thyme,
1/4 teaspoon salt
3 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
For glaze:
1 tablespoon ketchup
3/4 teaspoon soy sauce
For the caramelized onions:
1 medium onion, sliced
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon sugar


Preheat the oven to 350°. Place ground beef in a large mixing bowl. Set aside.
In a small bowl, combine dry ingredients: the fresh bread crumbs, Italian seasoning, salt, pepper, and parmesan cheese.
In another small bowl, combine the wet ingredients: the ketchup, Dijon mustard, and Worcestershire sauce.
Now pour dry ingredients and wet ingredients into the large bowl with the ground beef.
Mix with your hands until well combined. Be careful not to overwork the meat, or it may become tough.
Shape the meat mixture into a loaf shape and place into a shallow baking dish.
Make the glaze: In a small bowl, whisk the ketchup and soy sauce. Pour onto meatloaf and spread evenly.
Bake the meatloaf for 45 minutes.
While the meatloaf is in the oven, make the caramelized onions. Heat 1 tsp oil and 1 tsp butter in a small pan over medium heat. Add sliced onions to the pan and cook, stirring frequently, for about 10 minutes.
Lower the heat slightly and add 1 tsp sugar and 1 TBSP water to the pan. Stir and continue to cook the onions for 5 additional minutes until they reach a deep brown color.
Slice the meatloaf and top with a spoonful of caramelized onions.




Meatloaf. I know it's got to be one of the most unattractive foods, but good Lord it's delicious. I created this recipe a few years ago and it never fails me. I love to top the thick slices of meat with caramelized onions. Their sweetness complements the rich, beefy flavor perfectly.


4.0 servings


Friday, May 28, 2010 - 9:16am


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