As promised in my introductory post, here is the write-up for the French onion meatloaf,
clifish
I'll start with the list of ingredients, this makes a 2.5 pound meatloaf.
2.5 lbs Ground Beef
1 cup Bread Crumbs
2 Sweet Vidalia Onions
3TB Butter
4 TB Worcestershire
1 Egg
1/2 TB Basil
1/2 TB Oregano
1 TB Smoked Paprika
2 Garlic Cloves
1/2 lb Sharp Provolone Cheese (shredded)
2 TB Flour
1 Cup Beef Stock
2 TB Salt
2 TB Black Pepper
Fresh Chopped Parsley for garnish
Start with sauteeing your onions and garlic in 3 TB of butter on medium high heat with your 1 tablespoon of salt and 2 TB of Worcestershire. Cook until well caramelized and set aside.
Mix the ground beef, breadcrumbs, 2 TB Worcestershire, Egg, Oregano, Basil, Smoked Paprika, 1 TB Salt, and 2 TB Black Pepper. I use a Kitchenaid Stand Mixture to get it fully combine with the tacky texture needed. Once fully mixed, separate about 1.5 lbs from the mixture and form the bottom half of your meatloaf, making a well in the middle, like this:
Now that the base of your meatloaf is formed, add 1/2 of your caramelized onions into the well you created and top with 1/2 of your shredded provolone cheese, like this:
Now take the remaining meat mixture and form the "cap" for your meatloaf and place it on top, sealing up the well. Top with the remainder of your onions and cheese, at this point, this is what you should be looking at.
Place on your smoker at 325F and cook until it temps at 150 in the middle. Pro-tip, use a wire rack with some parchment under your loaf, makes transporting and clean-up so much easier.
While the meatloaf is cooking, make a gravy with the flour and beef broth, season with salt and pepper to your liking.
Once it reaches 150F internal, remove from the smoker and allow to rest 15 mins. Before slicing, drizzle some of your gravy over the top and top with the chopped parsley.
Slice and enjoy! I like serving with some mashed potatoes to use up the remaining gravy alongside some corn.
Hope you enjoy!
-Quiggy
clifish
I'll start with the list of ingredients, this makes a 2.5 pound meatloaf.
2.5 lbs Ground Beef
1 cup Bread Crumbs
2 Sweet Vidalia Onions
3TB Butter
4 TB Worcestershire
1 Egg
1/2 TB Basil
1/2 TB Oregano
1 TB Smoked Paprika
2 Garlic Cloves
1/2 lb Sharp Provolone Cheese (shredded)
2 TB Flour
1 Cup Beef Stock
2 TB Salt
2 TB Black Pepper
Fresh Chopped Parsley for garnish
Start with sauteeing your onions and garlic in 3 TB of butter on medium high heat with your 1 tablespoon of salt and 2 TB of Worcestershire. Cook until well caramelized and set aside.
Mix the ground beef, breadcrumbs, 2 TB Worcestershire, Egg, Oregano, Basil, Smoked Paprika, 1 TB Salt, and 2 TB Black Pepper. I use a Kitchenaid Stand Mixture to get it fully combine with the tacky texture needed. Once fully mixed, separate about 1.5 lbs from the mixture and form the bottom half of your meatloaf, making a well in the middle, like this:
Now that the base of your meatloaf is formed, add 1/2 of your caramelized onions into the well you created and top with 1/2 of your shredded provolone cheese, like this:
Now take the remaining meat mixture and form the "cap" for your meatloaf and place it on top, sealing up the well. Top with the remainder of your onions and cheese, at this point, this is what you should be looking at.
Place on your smoker at 325F and cook until it temps at 150 in the middle. Pro-tip, use a wire rack with some parchment under your loaf, makes transporting and clean-up so much easier.
While the meatloaf is cooking, make a gravy with the flour and beef broth, season with salt and pepper to your liking.
Once it reaches 150F internal, remove from the smoker and allow to rest 15 mins. Before slicing, drizzle some of your gravy over the top and top with the chopped parsley.
Slice and enjoy! I like serving with some mashed potatoes to use up the remaining gravy alongside some corn.
Hope you enjoy!
-Quiggy
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