Meatloaf with Caramelized Onions

Summer Kitchen Caramelized Onions
Stonewall Kitchen Roasted Garlic Onion Jam
Brickstone Caramelized Onions

Caramelized onions are a versatile pantry product. Use it to top brie, serve with cheddar, add to mac n’ cheese, spread on a grilled sandwich, serve with roast beef, or stir a little into soups and stews for added richness. This is another twist for using caramelized onions to boost a family favourite.

Serves 6 - 8

  • 2 lbs (900 gr) lean ground beef *
  • 2 Tbsp (25 ml) vegetable oil
  • ½ cup (125 ml) cooking onions, finely chopped
  • 2 stalks celery, finely chopped
  • ¾ cup (175 ml) button mushrooms, chopped
  • ¼ cup (50 ml) your favourite brand of caramelized onions
  • ¼ cup (50 ml) tomato paste or ketchup
  • ½ cup (125 ml) bread crumbs
  • ½ cup (125 ml) fresh parsley, finely chopped
  • 1 tsp dried thyme
  • 1 medium egg
  • salt and pepper to taste

Preheat oven to 350F (175C).

In a large skillet, heat oil over moderate heat. Add onions and cook until vegetables are soft. Add mushrooms and continue to cook about 10 minutes or until mushroom liquid has evaporated. Add Caramelized onions to vegetables and stir to coat. Set aside to cool.

In a large bowl, combine beef, tomato paste, breadcrumbs, parsley, thyme, and egg. Add the cooked vegetables, season to taste, and mix well. You may have to get in there with your hands to make sure everything is combined evenly. Pat the meat mixture into a greased 9" x 15" loaf pan or meatloaf pan. Cover with foil and bake for 1 hour until it reaches an internal temperature of 160°F (70°C) on an instant read thermometer. 

Let stand for 10 minutes before slicing. Serve with garlic mashed potatoes or sweet potato wedges and green beans. 

* You can substitute ground veal or pork for some of the beef. Its equally as good with ground turkey or chicken, too.

Leftovers make great sandwiches with a little more caramelized onion spread over top!


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