French Onion Meatloaf

My husband gave it an A-; I gave it a B-. I liked everything about it EXCEPT the sugar in the onions. Onions will caramelize with their own sweetness. The added sugar ruined the taste for me because it did not blend with the other flavors. If I make it again, I will caramelize the onions without the sugar.

Delicious! Honestly, the best meatloaf I've ever eaten. (Sorry, Mom!)
Two notes: (1) I've used sherry, as suggested (great!) but have also substituted dry white and red wines (no big difference). (2) Adjust stove setting to your own range's personality and adjust cooking time as needed -- and watch the onions carefully! I frequently get surprised by a batch of onions that go from recipe-book-photo quality to (kinda) burnt in what seems like a split second. [Good news: my partner and I don't mid a little blackening and the char flavor ends up being slight and not unpleasant - to us, anyhow. I'll be extra careful next time I make it for guests, though.]

Best meatloaf recipe ever! Followed the recipe except did not add the bouillon but half a pack of dried onion mix and 1/4 cup of water. The only thing that went wrong, I turned the oven off by mistake and dinner was one hour delayed.
DELICIOUS!

I didn’t use sherry. My nonstick pan did the job. I loved the carmelized onion with sugar and garlic. Truly a giant delicious meatball. Leftovers will go in spaghetti bolognese. I did redskin garlic mashed potatoes and a lettuce salad w vinaigrette. Hard French bread w butter at a chewy consistency

I never comment on recipes because of the very thing I am about to do, but here goes (i am required to provide a rating, but note that I can't actually give this recipe 5 stars):

I wanted to try this out because I was craving meatloaf and wanted to be able to share with someone who has allergies. I left out the cheese, used 85/15 ground turkey, omitted sherry(didn't have), used homemade turkey stock in place of milk and beef broth, and totally overbaked in a loaf pan ( mine ended up at 180 degrees instead of 160 or 165).

All this to say, this cold meatloaf steamed style is perfect for sandwiches with pickle and mayo. Therefore, I can't give the recipe as written a rating, but caramelized onions need to be in every meatloaf.

I did add more salt after cooking, but admittedly that is probably preference.

I mainly wanted to chime in not for the honest review( Hi, I changed a lot), but if you are looking to cut calories or also have allergies, add caramelized onions...they make the thing.

Very good recipe! I highly recommend. I cut the recipe in half because it’s only me. Couple of things I will do differently next time. The amount of thyme The recipe calls for. It’s really overpowering. I only put a small amount in but I still found it to be too much. I think a sprinkle would be good. Secondly, I think I will add a couple of tablespoons of dry onion soup mixture instead of the beef broth. I think that would take it up to another level.

Onions

It would be so helpful if you added the nutrition info for pepole that need to fallow salt intake or other nutritional facts

Hi. I made this. I don’t like meatloaf but this is an exception. I made this recipe last year and froze half of it. A couple weeks looking through the freezer, I forgot to label it, I found this container unsure what it was. After thawing it out this was as good as it was fresh. This was really good. Also label what you freeze is my lesson.

This meatloaf is fabulous, I don't think I've enjoyed another recipe more. I only had to make two minor changes, I used dried parsley and thyme, will try fresh next time but I can't imagine it would taste any better. Oh and the next day sandwiches were out of this world!

Made tonight for dinner. A little time consuming but well worth it. All 3 family members enjoyed it.

Meatloaf is juicy and quite flavorful. Firm texture sliced beautifully. Topping with remaining onions was perfect touch. Will probably leave cheese off next time.

Will definitely make again. Sandwiches for lunch tomorrow.

Best meatloaf I have ever made. The sautéed onions, sherry, garlic and herbs completely change and enhance this very standard recipe. An explosion of flavor.

Finally, I secured the ingredient the Pinterest — Made it. . .wonderful. . .the addition of sherry/caramelized onions/spices really added to the meatloaf.

My husband likes our French Onion Soup & ANYTHING with CARAMELIZED ONIONS & Sherry — so this will be a recipe we will adopt/develop to make it ours.

Thank you for publishing/sharing this recipe.