Prep 15 mins
Cook 1 hr 30 mins
I couldn't find a recipe on this site (or elsewhere) for basic meatloaf with caramelized onions in the mix-not meatloaf with a topping of caramelized onions or "stuffed". Because I wanted the caramelized onions to take center stage, for that reason, you won't find any tomato sauce, mushrooms, no cheese, no strips of bacon on top, etc. in this recipe. The recipe was found on lifeisaplate.com and modified to my specifications. You can substitute other types of ground meat or use other meat in combination: turkey, chicken, buffalo, turkey, etc. Use any preferable binder of your choice, for example-finely ground breadcrumbs, almond or walnut meal, masa harina, rice flour. Brown rice was the binder I chose and it was ground to medium-coarse consistency (similar to cornmeal). The recipe was cut in half because I like meatloaf on the small size and save the larger size when I am need of a doorstop.
- 59.14 ml unsalted butter
- 2 large yellow sweet onions, cut into 1-inch dice (Vidalia, Maui, Hermiston, etc.)
- 14.79-29.58 ml sugar
- 453.59 g ground grass fed beef (read recipe intro^^)
- 1 egg, lightly beaten
- 22.18 ml stone ground mustard (standard yellow mustard or Dijon will work)
- 7.39 ml Worcestershire sauce (soy sauce, Braggs will work, too)
- 1 garlic clove, minced (I used a small clove of garlic because the Worcestershire sauce I like is roasted garlic flavored.)
- 118.29 ml brown rice meal (read recipe ^intro)
- dried parsley (optional)
- Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
- In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
- Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
- Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
- Servings are estimated. Cooking time includes caramelizing the onions.
I love meatloaf and caramelized onions and this was so good having the onion laced through the meatloaf. I used 500 grams of very lean mince and died breadcrumbs for the brown rice meal and baked at 175C fan forced for 45 minutes - this serves 4 in our family but only 3 of us was dining so the DS got meatloaf sandwiches for work, thank you Cookgirl, made for Aussie/Kiwi Recipe Swap #85 February 2014.
Loved the caramelized onion in the meatloaf. Did use white rice flour and will try to find the brown.