Ingredients
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1 pound ground beef
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½ pound ground pork
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1 large onion, thinly sliced
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2 tablespoons butter
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¼ cup all-purpose flour
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2 cups beef broth
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¼ cup Worcestershire sauce
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½ cup grated Gruyère cheese
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1 large egg
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½ cup breadcrumbs
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¼ teaspoon dried thyme
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Salt and pepper, to taste
Instructions
Start by melting the butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 20–25 minutes, or until the onions are golden brown and fully caramelized. This process brings out the natural sweetness of the onions, which will blend beautifully with the savory flavors of the meatloaf.
Once the onions are caramelized, it’s time to make the gravy. In the same skillet, sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the beef broth, making sure to smooth out any lumps. Bring the mixture to a simmer and cook for 5 minutes, or until it thickens to a sauce-like consistency. Stir in the Worcestershire sauce, which adds depth and umami to the gravy. Set the gravy aside while you prepare the meatloaf.
In a large mixing bowl, combine the ground beef, ground pork, caramelized onions, Gruyère cheese, egg, breadcrumbs, dried thyme, salt, and pepper. Mix everything together thoroughly, making sure the ingredients are evenly distributed. The Gruyère cheese will melt beautifully during baking, adding richness and flavor to the meatloaf.
Transfer the meatloaf mixture into a loaf pan and bake it in a preheated oven at 350°F (175°C) for about 1 hour. The meatloaf should reach an internal temperature of 160°F (71°C) when checked with a meat thermometer. This ensures that the meatloaf is cooked all the way through, while still remaining juicy and flavorful.
After removing the meatloaf from the oven, let it rest for 10 minutes to allow the juices to redistribute. Slice the meatloaf into hearty portions and serve it with the reserved gravy poured on top for an added layer of richness.