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Hello everyone. Welcome back. Today I'm
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going to show you how to make French
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onion soup meatloaf. We are taking two
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favorite classic comfort foods, the
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meatloaf and the French onion soup, and
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we're going to elevate it as we combine
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it together with caramelized onions, the
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nutty flavor of grer cheese, and a blend
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of spices. First thing we're going to
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do, we're going to start with the
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onions. I have two large yellow onions.
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We're going to get those sliced up.
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Take off the ends. Now, I got two large
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ones. If you got medium ones, I would do
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three. You want lots of onion for this.
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We're taking off that outer layer.
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I love the fact that we are going to
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with one of our favorite fall soups
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till you have all the flavor, but not a
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I like the big onions. They're just so
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easy to peel like that.
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What we're going to do is cut these in
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And then we're going to slice them up.
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We got to get some color to these
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onions, flavor to these onions, cuz
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they're going to add a lot to this
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meatloaf. Slice these thin.
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I'm excited about this one because we
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love meatloaf in this house
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and we love French onion soup. This is
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the hardest step. Once you get past this
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step here, everything else is easy.
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And this is not even that hard to do, is
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Now, I'm just going to pop these all
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It looks like a lot of onion, but it is
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going to caramelize down into barely
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anything. So, don't worry about that.
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All right. Look at all that. All right.
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We're going to be in a large skillet.
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We're going to add two tablespoon of
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cooking oil. I'm using olive oil.
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Keep it on hand because we may need it
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And 2 tablespoon of butter.
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Now, what we want to do is start melting
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the butter into the oil
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Get that going. Hear that sizzle? That's
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what we're looking for. We're going to
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go ahead and place all of our onions
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That is the sound of cooking something
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we're going to cook these down until
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they're nice and soft. They have a
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caramelized color to them and we'll be
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back. This step right here take about 20
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Put your favorite show on and watch it
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while you're doing this step here and
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it'll be over before you know it. We're
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You just want to keep stirring these
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every so often so they don't burn on the
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bottom. And if you need to add some more
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olive oil down there, you certainly can
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We're almost there. Now, I turned down
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my onions down to a low on the last five
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minutes so they don't burn while I shred
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my cheese. I'm using I'm going to use 4
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oz of a Swiss cheese and then 4 oz of a
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ger cheese. We'll go ahead and start
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Okay, look at that. Our onions are nice
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and caramelized. Oo, they smell
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delicious, too. We're going to add one
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tablespoon of some balsamic vinegar.
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And then we'll stir that in for just one
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minute. There we go. That came out a
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little faster than I thought.
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All right, stir that in. And then we're
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going to turn off the burner. We're
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gonna set this aside to let it cool down
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somewhat while we're making the meatloaf
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All right. In a large mixing bowl, we're
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going to add in 2 lbs of ground beef.
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Now, I've got the 93% lean, 7% fat.
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All right. We're going to add in one cup
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of some panko crumbs. Now, these are
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light and crispy and provide nice little
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pockets of goodness in the meatloaf.
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We're going to crack in two eggs
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in a small bowl first. Check for shells.
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Now, I mix both cheeses up together. And
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we're going to place half of this into
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Looks good right there. Half a cup of
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beef broth. We need that flavor. That's
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from the French onion soup. We got some
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nice combinations of flavor going on.
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Two teaspoons of wishes sauce.
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One and two. One teaspoon of garlic
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One teaspoon of dried thyme.
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Half a teaspoon of salt. 1/4 teaspoon
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All right, we're going to go ahead and
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mix this all together.
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All right, I've got it all mixed up.
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We're going to add half of our
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That's going to add some flavor.
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All right, save that. Now, we're just
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going to fold it in nice and carefully
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because we don't want to break the
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I almost forgot this step right here.
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We're going to put in one packet of the
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And then we'll fold that in with the
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All right, we're going to get a
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sheetpan. Now, we're going to free form
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the meatloaf. You want a sheet pan
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that's got a nice lip all around it.
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That's to keep the grease from the
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meatloaf from dripping down into your
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oven there. We're going to put a piece
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of parchment paper on it.
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Now, if you don't have parchment paper,
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you can lightly spray your sheetpan. And
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then we're going to take our mixture and
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put it right on top. And then we're
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going to form it into a loaf. Nice and
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smooth and even from one side to the
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other so it cooks evenly.
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Make sure it's nice and packed so it
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doesn't fall apart on you.
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There we go. That looks good.
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All right, we're going to place this in
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the oven that's been preheated at 375°.
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We're going to bake this for about 45
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minutes. All right, I've pulled my
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meatloaf out of the oven and we're going
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to raise the temperature of the oven up
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or you can use the broil.
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All right, we'll get that heated up.
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Take the rest of the onions.
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We'll put them right on top.
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Make sure you go all the way across with
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it. That way, every slice will have
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those onions on there. I've got the rest
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We'll just sprinkle that right across
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There we go. Oh, look at that, you guys.
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Who's ready? All right, we're going to
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pop that back in the oven once that hits
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500, which it did for about five
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minutes. You don't want to go longer
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than that. You want to make sure that
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the cheese is nice and melted and kind
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of golden brown across the top.
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Oh, all those onions. Yum. You guys,
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All right, there's my slice. French
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Combination of French onion soup that we
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love in the fall time and classic
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Let's get that cheese on there, too. My
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Those onions give it a nice sweetness to
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It's very tender, nice and moist. My
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husband will like this because he can
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put it between bread and make a
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sandwich, which is one of his favorite
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ways to eat meatloaf.
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All right, you guys. What do you think?
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Give me a thumbs up on this one. If
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you're new to the channel, hit that
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always know when shows like this one
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here are posted. Go check out my other
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20 meatloaf recipes that I have. You can
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see them on my recipe blog,
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catherine'splates.com,
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or even go watch me make them on
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YouTube. All right, you guys. I'll see
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y'all on the next episode. Bye.