Wednesday, March 13, 2019

French Onion Meatloaf

Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

Is there a better cooking smell than onions, slowly caramelizing in a pan? For me, it's the ultimate in savory deliciousness and the promise of an amazing meal. And, of course, paired with all the melty goodness of Gruyere cheese, you get the flavors of French onion soup. My motto? French onion all the things!

Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

Meatloaf is also high on my list of comfort foods so naturally I had to find a way to French onion my recipe. Adding the caramelized onions, fresh thyme and some cheese to the meat was easy enough but I went back and forth on how to add the melted cheese part because I certainly did not want to leave that out. Of course you can just top your cooked meatloaf with some shredded Gruyere and put it under the broiler for a few minutes and that was my plan while it was cooking.

But I always like to make a pan gravy for my meatloaf, and the all important mashed potatoes, so it occurred to me that I should combine the two into a cheesy gravy. Ding, ding! All the goodness of the melted Gruyere combined with a beefy gravy for the mash. This one's going into regular rotation around here. Enjoy!
Yield: 8 Servings
Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

French Onion Meatloaf

prep time: 25 minscook time: 1 hour and 45 minstotal time: 1 hours and 70 mins
Recipe for meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.


  • Meatloaf:
  • 1 1/2 lbs. Ground meatloaf mix (equal parts ground beef, pork and veal)
  • 1 Caramelized onion (recipe below)
  • 1 Egg
  • 4 Cloves garlic, peeled and finely minced
  • 1/4 Cup chopped fresh parsley
  • 2 Tablespoons chopped fresh thyme
  • 2 Tablespoons milk
  • 1 Tablespoon Worcestershire sauce
  • 1/4 Cup breadcrumbs
  • 1/4 Cup grated Gruyere cheese
  • 1/4 Teaspoon ground black pepper
  • 1/2 Teaspoon salt
  • Gravy:
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 2 Sweet onions, peeled and thinly sliced
  • 3 Tablespoons all-purpose flour
  • 2 Cups beef stock
  • 2 Tablespoons Worcestershire sauce
  • 1 Cup grated Gruyere cheese
  • 1 Tablespoon chopped parsley
  • Salt and pepper to taste


  1. Add the olive oil, butter and sliced onions to a large skillet or, ideally, a cast iron pan. Cook on low heat, stirring often for about 45 or until the onions caramelize. Remove half the onion mixture to a bowl to cool.
  2. Stir in the flour and continue cooking for another minute. Whisk in the beef stock, Worcestershire sauce, cheese and parsley. Continue cooking and stirring until the mixture thickens to your desired gravy consistency. Note that, if it gets too thick, add a bit more beef stock to loosen it. Season with salt and pepper.
  3. Pre-heat the oven to 350 degrees.
  4. In a large bowl, combine the meat, the reserved caramelized onions, egg, garlic, parsley, thyme, milk, Worcestershire sauce, breadcrumbs, cheese, salt and pepper. Transfer to a baking sheet lined with parchment paper and form into a loaf. You can also cook this in a loaf pan. Bake for about an hour or until the top is golden brown. Serve with the gravy.
Created using The Recipes Generator

Wednesday, March 6, 2019

Peanut Butter Banana Skillet Bread

Banana bread flavored with peanut butter and topped with a peanut butter glaze.

We all know what to do with those leftover, over-ripe bananas, right? They're just begging to be made into banana bread for breakfast or an afternoon snack. And since bananas go so well with a dollop of peanut butter, I figured I'd just bake some into the bread. And then pour some more over the top. Because there is no such thing as too much peanut butter.

Thursday, February 28, 2019

Blueberry Crisp

Crumble topped blueberry dessert cooked in a Dutch oven.

I think we can all agree that the worst part of cooking is the cleaning. So when my good friend, Lauren Keating, told me she was writing a one-pot cookbook, I knew it would be a hit.

Wednesday, February 20, 2019

Vegetarian White Bean Cassoulet

Vegetarian white bean casserole with a savory crumb topping.

I hesitated slightly to call this dish a cassoulet because the original is a French casserole that includes white beans, duck confit as well as other meats and is slow cooked for days in a special earthenware pot. But if we can get past that, my version is way easier to make and ridiculously delicious.

Wednesday, February 13, 2019

Popcorn Balls and a DIY Popcorn Party

Sweet popcorn balls drizzled with chocolate.

For me, watching the Oscar's or even a marathon of nominated movies, is more fun with a crowd. And what food is more associated with the movies than popcorn, right? So this year I'm making it the theme with sweet popcorn balls, popcorn topped cupcakes and a DIY popcorn bar with a fun assortment of toppings.

Monday, February 4, 2019

Roasted Peanut Linzer Heart Cookies

Heart shaped peanut linzer cookies topped with chocolate and sprinkles.

After an indulgent holiday season, I spent a sad, bleak cookie-free January and thank goodness that's over and it's cookie time again! February means it's time for my well worn and well loved heart shaped cutters to come out from the bottom of a giant container of cookie cutters. (Don't worry, I've checked and they all spark joy.)

Monday, January 28, 2019

Breakfast Yogurt Bowls

This post is sponsored by FAGE. However, all thoughts and opinions are my own.

Recipes for a week's worth of creative yogurt breakfast bowls.

Did you make any new year's resolutions? I definitely did but I prefer to call them goals and intentions. Resolutions make me feel like everything has to start and be perfect on January 1st but, the fact is, I was still eating leftover holiday cookies on the 1st. Goals can happen slowly, over the whole year, and I think they're much more realistic for me.

Thursday, January 24, 2019

Cheesy Vegetable Chowder

Creamy vegetable soup with cheddar cheese.

When the temperature outside is 5 degrees with a wind chill of OMG, don't go out there, I make soup. I pretty much live on soup in January and February anyway so I only need to decide what kind of soup I'm making.

Wednesday, January 16, 2019

Baked Three Cheese Spinach Dip

Hot baked spinach dip with 3 cheeses.

Hot, gooey, creamy, cheesy...I have your attention, right? January diet? Um...calories don't count while watching football. Or award shows. Or Netflix. Feeling better about this? Good. Let's get back to gooey cheesiness.

Tuesday, January 8, 2019

Hummus Toast with Perfect Jammy Eggs

Breakfast toast with hummus, tomatoes, cucumbers and jammy eggs.

For the past few years, lots of us have been spreading avocados on toast and loving it. I do too. But I've actually been spreading hummus on toast my entire life and it's about time this treat gets some recognition.

Friday, January 4, 2019

Individual Roast Beef Pot Pies

Individual pot pies with leftover roast beef, carrots and puff pastry.

One of my favorite things to cook is a chuck roast in a big Dutch oven pot. I fill the pot with onions, carrots, beef stock, red wine and fresh thyme before letting it do its thing in a slow oven. The meat is so tender that you don't even need a knife and I turn all that cooking liquid into the best gravy.