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Preheat oven to 375°F. Lightly grease a loaf pan or small baking dish.

In a skillet, heat 1 tablespoon olive oil over medium heat.

Add 1 cup diced yellow onion to the skillet and cook for 8 to 10 minutes, stirring occasionally, until soft and golden brown.

Add 2 cloves minced garlic to the skillet and cook for an additional 30 seconds until fragrant.

Remove half of the cooked onion and garlic mixture from the skillet and set aside to cool slightly.

In a large mixing bowl, combine 1 1/2 pounds ground beef, the cooled onion mixture, 1/2 cup breadcrumbs, 2 eggs, 1/3 cup milk, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix until just combined, being careful not to overmix.

Shape the meat mixture into a loaf and place it into the prepared loaf pan or baking dish.

Bake the meatloaf for 40 minutes in the preheated oven.

While the meatloaf bakes, add 1 tablespoon butter to the skillet with the remaining onions and garlic. Melt the butter over medium heat.

Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Slowly whisk in 1 1/2 cups beef broth and 1 teaspoon Worcestershire sauce until smooth.

Bring the gravy to a simmer and cook for 3 to 5 minutes, stirring occasionally, until it has thickened to your desired consistency.

After the meatloaf has baked for 40 minutes, remove it from the oven. Spoon some of the prepared onion gravy over the top of the meatloaf, then sprinkle with 1 cup shredded mozzarella or Swiss cheese.

Return the meatloaf to the oven and bake for an additional 10 to 15 minutes, or until the meatloaf is cooked through (internal temperature reaches 160°F) and the cheese is melted and bubbly.

Remove the meatloaf from the oven and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute.

Slice the meatloaf, spoon extra onion gravy over each serving, and garnish with 1 tablespoon chopped parsley, if desired. Serve immediately.


Preheat oven to 375°F. Lightly grease a loaf pan or small baking dish.

In a skillet, heat 1 tablespoon olive oil over medium heat.

Add 1 cup diced yellow onion to the skillet and cook for 8 to 10 minutes, stirring occasionally, until soft and golden brown.

Add 2 cloves minced garlic to the skillet and cook for an additional 30 seconds until fragrant.

Remove half of the cooked onion and garlic mixture from the skillet and set aside to cool slightly.

In a large mixing bowl, combine 1 1/2 pounds ground beef, the cooled onion mixture, 1/2 cup breadcrumbs, 2 eggs, 1/3 cup milk, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix until just combined, being careful not to overmix.

Shape the meat mixture into a loaf and place it into the prepared loaf pan or baking dish.

Bake the meatloaf for 40 minutes in the preheated oven.

While the meatloaf bakes, add 1 tablespoon butter to the skillet with the remaining onions and garlic. Melt the butter over medium heat.

Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Slowly whisk in 1 1/2 cups beef broth and 1 teaspoon Worcestershire sauce until smooth.

Bring the gravy to a simmer and cook for 3 to 5 minutes, stirring occasionally, until it has thickened to your desired consistency.

After the meatloaf has baked for 40 minutes, remove it from the oven. Spoon some of the prepared onion gravy over the top of the meatloaf, then sprinkle with 1 cup shredded mozzarella or Swiss cheese.

Return the meatloaf to the oven and bake for an additional 10 to 15 minutes, or until the meatloaf is cooked through (internal temperature reaches 160°F) and the cheese is melted and bubbly.

Remove the meatloaf from the oven and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute.

Slice the meatloaf, spoon extra onion gravy over each serving, and garnish with 1 tablespoon chopped parsley, if desired. Serve immediately.
