French Onion Soup au Gratin Stuffed Meatloaf

With its caramelized onions and ooey, gooey cheese and soup-y gravy, it's the ultimate comfort food mash-up.

French Onion Soup au Gratin Stuffed Meatloaf

Ingredients
For the onions:
  1. 1 Tablespoon olive oil
  2. 3 onions halved and thinly sliced
  3. ½ Tablespoon fresh thyme or ½ teaspoon dried thyme
  4. 1 teaspoon kosher salt
  5. ½ teaspoon pepper
  6. ¼ cup beef broth
  7. ¼ cup red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely

For the meatloaf:
  1. 2 lbs lean ground beef
  2. 1/2 cup bread crumbs or instant or slightly ground oats gluten free, if needed
  3. 2 Tablespoons minced fresh parsley
  4. 1 teaspoon pepper
  5. 1 teaspoon kosher salt
  6. 2 eggs lightly beaten
  7. 8 oz mozzarella cheese shredded, divided
  8. Fresh chopped parsley for garnish optional

For the sauce:
  1. 2 1/2 cups beef broth
  2. 1/2 cup red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good
  3. 3 Tablespoons cornstarch
  4. salt & pepper to taste

Instructions
For the onions:
  • Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
  • Add thyme, sauté for minute or two, then add the wine and beef broth.
  • Reduce until very little liquid remains.
  • Set aside.