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–+ servings
french onion meatloaf on round plate with peas and potatoes
Penny Kovacs

French Onion Meat Loaf

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French onion meatloaf captures all the savory, cozy flavors of classic French onion soup—juicy ground beef and pork, caramelized onions and beefy broth creating a hearty comfort meal that the whole family will love!
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Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Meat Loaf:
  • 1 lb Ground Beef I like Grass Roots
  • 1 lb Ground Pork I like Grass Roots
  • 1/2 cup Almond Flour
  • 2 whole Eggs beaten
  • 1 Tbsp Coconut Aminos
  • 1/2 cup Ketchup unsweetened
  • 1/4 cup Parsley fresh, flat leaf, chopped
  • 1/2 cup Caramelized Onions from recipe below
  • Caramelized Onions:
  • 5 whole Vidalia Onions large, peeled and sliced
  • 1/4 cup Ghee I like Fourth & Heart
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Caramelized Onion Sauce:
  • 1 cup Caramelized Onions or however much is left
  • 1 cup Beef Bone Broth I like Kettle & FIre
  • 2 Tbsp Coconut Aminos
  • 1/2 cup Coconut Cream
  • 1 tsp Garlic Powder
  • 1 tsp Dijon Mustard
  • 1 Tbsp Arrowroot Powder mixed with 1 Tbsp water, if slurry is needed

Method
 

  1. Caramelized Onions:
  2. Peel the onions and slice them.
  3. In a large skillet, melt the ghee and add the onions, salt, thyme, and balsamic vinegar.
  4. Cook over medium high heat stirring every few minutes until the onions soften but do not turn brown.
  5. Cover and turn heat down to medium stirring every 5 minutes until the onions become caramelized. This takes about 30 minutes or more but I promise it is SO worth it!
  6. Meat Loaf:
  7. Preheat oven to 350˚.
  8. Combine in a large bowl, beef, pork, almond flour, eggs, ketchup, parsley, and 1/2 cup of the caramelized onions.
  9. Form into a loaf shape and place in an oven proof casserole or roasting pan.
  10. Bake for one hour.
  11. Caramelized Onion Sauce:
  12. Add remaining onions, broth, coconut cream, coconut aminos, garlic powder, salt, pepper, and Dijon mustard in a saucepan.
  13. Bring to a slow boil then reduce heat and simmer until the sauce thickens. Use the arrowroot slurry if needed.
  14. Serve over the meatloaf slices.
  15. Enjoy!

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