Onion Meatloaf
10
Minutes
Prep Time
75
Minutes
Cooking Time
85
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 3 Harvest Fresh Shallots, sliced
- 3 Harvest Fresh Cipolline Onions, peeled and sliced rounds
- 1 Package Harvest Fresh Riced Veggie Medley
- 1Lb. Pork, Veal and Beef, ground
- 1 Cup Breadcrumbs
- 2 Garlic Cloves, minced
- ½ Cup Milk
- ½ Cup Sun-dried Tomatoes, finely chopped
- 1 Egg, beaten
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. Butter, divided
- ¼ Cup Beef Broth
- 1 Cup Gruyère, shredded, divided
- 1 Tbsp. Dijon Mustard
- ½ Tsp. Thyme, dried
- ½ Tsp. Mustard Powder
- ½ Tsp. Salt
- ¼ Tsp. Pepper
Directions
- Preheat Oven at 350 degrees.
- In a skillet over medium heat, melt 2 Tbsp. butter, add shallots and Cipolline onions, sauté until onions are caramelized and golden brown. Set aside.
- In a skillet, add 1 Tbsp. Butter, add riced veggie medley, sauté once vegetable have softened.
- In a large bowl, combine ground meat, beef broth, breadcrumbs, riced veggie medley, milk, garlic, egg, sun-dried tomatoes, Worcestershire sauce, Dijon mustard, thyme, mustard powder, salt, and pepper. Mix until fully combined. Fold in caramelized onions and ½ Cup of Gruyère Cheese, form meatloaf in pan.
- Bake for 1 hour, remove from oven, drizzle with remaining Gruyère Cheese, place back in oven for additional 5 minutes, until cheese is melted.
- Remove from oven add Caramelized Cipolline Onions and sun-dried tomatoes on top and ready to serve.
What You Need
