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FRENCH ONION SOUP MEATLOAF The Best of Both Classics
Today's Recipe: https://catherinesplates.com/french-onion-soup-meatloaf/
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0:00
Hello everyone. Welcome back. Today I'm
0:03
going to show you how to make French
0:04
onion soup meatloaf. We are taking two
0:08
favorite classic comfort foods, the
0:11
meatloaf and the French onion soup, and
0:14
we're going to elevate it as we combine
0:16
it together with caramelized onions, the
0:19
nutty flavor of grer cheese, and a blend
0:22
of spices. First thing we're going to
0:24
do, we're going to start with the
0:26
onions. I have two large yellow onions.
0:29
We're going to get those sliced up.
0:33
Take off the ends. Now, I got two large
0:36
ones. If you got medium ones, I would do
0:38
three. You want lots of onion for this.
0:40
We're taking off that outer layer.
0:44
I love the fact that we are going to
0:46
elevate a meatloaf
0:48
with one of our favorite fall soups
0:54
till you have all the flavor, but not a
0:56
hot soup yet. Pretty
1:00
interesting, huh?
1:03
I like the big onions. They're just so
1:06
easy to peel like that.
1:11
What we're going to do is cut these in
1:13
half.
1:15
And then we're going to slice them up.
1:19
We got to get some color to these
1:20
onions, flavor to these onions, cuz
1:23
they're going to add a lot to this
1:24
meatloaf. Slice these thin.
1:28
I'm excited about this one because we
1:30
love meatloaf in this house
1:32
and we love French onion soup. This is
1:35
the hardest step. Once you get past this
1:37
step here, everything else is easy.
1:41
And this is not even that hard to do, is
1:43
it?
1:46
Now, I'm just going to pop these all
1:47
out.
1:49
It looks like a lot of onion, but it is
1:51
going to caramelize down into barely
1:55
anything. So, don't worry about that.
1:58
All right. Look at all that. All right.
2:01
We're going to be in a large skillet.
2:03
We're going to add two tablespoon of
2:05
cooking oil. I'm using olive oil.
2:10
One and two.
2:13
Keep it on hand because we may need it
2:16
as we go along.
2:18
And 2 tablespoon of butter.
2:24
Now, what we want to do is start melting
2:25
the butter into the oil
2:29
over a medium heat.
2:34
Get that going. Hear that sizzle? That's
2:38
what we're looking for. We're going to
2:39
go ahead and place all of our onions
2:43
into our skillet.
2:49
That is the sound of cooking something
2:52
amazing. Right,
2:56
we're going to cook these down until
2:57
they're nice and soft. They have a
3:00
caramelized color to them and we'll be
3:03
back. This step right here take about 20
3:07
minutes.
3:08
Put your favorite show on and watch it
3:11
while you're doing this step here and
3:13
it'll be over before you know it. We're
3:16
halfway done.
3:20
You just want to keep stirring these
3:22
every so often so they don't burn on the
3:24
bottom. And if you need to add some more
3:26
olive oil down there, you certainly can
3:28
do that.
3:30
We're almost there. Now, I turned down
3:32
my onions down to a low on the last five
3:35
minutes so they don't burn while I shred
3:38
my cheese. I'm using I'm going to use 4
3:42
oz of a Swiss cheese and then 4 oz of a
3:48
ger cheese. We'll go ahead and start
3:51
grating that down.
3:58
There we go.
4:03
Okay, look at that. Our onions are nice
4:06
and caramelized. Oo, they smell
4:08
delicious, too. We're going to add one
4:11
tablespoon of some balsamic vinegar.
4:16
And then we'll stir that in for just one
4:18
minute. There we go. That came out a
4:22
little faster than I thought.
4:26
All right, stir that in. And then we're
4:29
going to turn off the burner. We're
4:31
gonna set this aside to let it cool down
4:34
somewhat while we're making the meatloaf
4:37
mixture.
4:40
All right. In a large mixing bowl, we're
4:42
going to add in 2 lbs of ground beef.
4:45
Now, I've got the 93% lean, 7% fat.
4:52
All right. We're going to add in one cup
4:54
of some panko crumbs. Now, these are
4:56
light and crispy and provide nice little
4:59
pockets of goodness in the meatloaf.
5:02
We're going to crack in two eggs
5:05
in a small bowl first. Check for shells.
5:17
Now, I mix both cheeses up together. And
5:19
we're going to place half of this into
5:21
our meat.
5:25
Looks good right there. Half a cup of
5:28
beef broth. We need that flavor. That's
5:31
from the French onion soup. We got some
5:34
nice combinations of flavor going on.
5:37
Two teaspoons of wishes sauce.
5:40
One and two. One teaspoon of garlic
5:43
powder.
5:45
One teaspoon of dried thyme.
5:50
Half a teaspoon of salt. 1/4 teaspoon
5:53
black pepper.
5:55
All right, we're going to go ahead and
5:57
mix this all together.
6:00
All right, I've got it all mixed up.
6:02
We're going to add half of our
6:04
caramelized onions.
6:08
That's going to add some flavor.
6:11
All right, save that. Now, we're just
6:14
going to fold it in nice and carefully
6:16
because we don't want to break the
6:17
onions too much.
6:21
I almost forgot this step right here.
6:24
We're going to put in one packet of the
6:27
onion soup mix.
6:30
And then we'll fold that in with the
6:31
onions.
6:37
All right, we're going to get a
6:38
sheetpan. Now, we're going to free form
6:40
the meatloaf. You want a sheet pan
6:42
that's got a nice lip all around it.
6:45
That's to keep the grease from the
6:47
meatloaf from dripping down into your
6:49
oven there. We're going to put a piece
6:51
of parchment paper on it.
6:56
Now, if you don't have parchment paper,
6:57
you can lightly spray your sheetpan. And
7:00
then we're going to take our mixture and
7:02
put it right on top. And then we're
7:04
going to form it into a loaf. Nice and
7:07
smooth and even from one side to the
7:09
other so it cooks evenly.
7:11
Make sure it's nice and packed so it
7:13
doesn't fall apart on you.
7:16
There we go. That looks good.
7:20
All right, we're going to place this in
7:21
the oven that's been preheated at 375°.
7:25
We're going to bake this for about 45
7:28
minutes. All right, I've pulled my
7:30
meatloaf out of the oven and we're going
7:32
to raise the temperature of the oven up
7:36
to 500.
7:40
or you can use the broil.
7:43
All right, we'll get that heated up.
7:45
Take the rest of the onions.
7:48
We'll put them right on top.
7:56
Yeah.
8:00
Make sure you go all the way across with
8:02
it. That way, every slice will have
8:04
those onions on there. I've got the rest
8:07
of my cheese.
8:11
We'll just sprinkle that right across
8:12
the top.
8:18
There we go. Oh, look at that, you guys.
8:21
Who's ready? All right, we're going to
8:24
pop that back in the oven once that hits
8:25
500, which it did for about five
8:28
minutes. You don't want to go longer
8:29
than that. You want to make sure that
8:30
the cheese is nice and melted and kind
8:32
of golden brown across the top.
8:41
Look at that. Yeah,
8:45
perfect.
8:47
Oh, all those onions. Yum. You guys,
8:49
what do y'all think?
8:52
All right, there's my slice. French
8:55
onion meatloaf.
8:59
Combination of French onion soup that we
9:01
love in the fall time and classic
9:04
meatloaf. Here's
9:07
my fork.
9:12
Let's get that cheese on there, too. My
9:15
bite.
9:23
Those onions give it a nice sweetness to
9:25
it.
9:28
It's very tender, nice and moist. My
9:31
husband will like this because he can
9:32
put it between bread and make a
9:33
sandwich, which is one of his favorite
9:36
ways to eat meatloaf.
9:39
All right, you guys. What do you think?
9:42
Give me a thumbs up on this one. If
9:44
you're new to the channel, hit that
9:45
subscribe button down below and that
9:46
bell notification. That way, you'll
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always know when shows like this one
9:50
here are posted. Go check out my other
9:52
20 meatloaf recipes that I have. You can
9:55
see them on my recipe blog,
9:56
catherine'splates.com,
9:58
or even go watch me make them on
10:00
YouTube. All right, you guys. I'll see
10:02
y'all on the next episode. Bye.
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