Introduction
This Savory Meatloaf with Caramelized Onion Gravy is the ultimate comfort food — tender, juicy, and packed with flavor.
The rich caramelized onion gravy adds a touch of sweetness and depth, making every bite mouthwatering.
Perfect for family dinners, special occasions, or meal prep, this recipe combines simple ingredients with bold flavors to create a hearty dish that will please everyone at the table.
ingrédients :
-350g ground beef
-1 bunch of parsley.
-1 onion
-20g of breadcrumbs.
-1 pinch of nutmeg
-3 tbsp spicy ketchup.
-1 egg
-1 tsp salt
Pepper, to taste.
Instructions :
Start by finely chopping the parsley and onion. These will add flavor and moisture to the meatballs. Once they’re chopped, set them aside for later.
In a large mixing bowl, combine the ground beef with the breadcrumbs. The breadcrumbs will help hold the mixture together.
making the meatballs more tender. Add the chopped parsley and onion to the bowl, mixing thoroughly.
Next, crack the egg into the bowl and add the spicy ketchup, salt, and pepper. The egg helps bind all the ingredients together.
while the ketchup introduces a little tanginess and heat. Season with nutmeg, which adds a lovely depth of flavor to the mixture.
Using your hands, mix everything together until well combined. Make sure that all the ingredients are evenly.
distributed through the beef. This step is key to ensuring each meatball is flavorful.
Once everything is mixed, take small portions of the mixture and roll them into balls.
about the size of a walnut. Place them on a plate or tray, ready for cooking.
In a large frying pan, heat a little oil over medium heat. Once the pan is hot.
gently add the meatballs, making sure not to overcrowd the pan. You may need to cook them in batches.
Fry the meatballs for about 7-10 minutes, turning occasionally to ensure they are browned on all sides and cooked through.
The meatballs should be golden brown and reach an internal temperature of 160°F (70°C). Once done, remove from the pan and place them on a paper towel to drain excess oil.
How to Make
To start, gather all of your ingredients and make sure everything is prepped. Chopping the parsley and onion finely will.
help them mix into the meat mixture without being too noticeable, adding a burst of flavor without affecting the texture.
When mixing the ground beef, breadcrumbs, and spices, make sure not to overwork the mixture.
Overworking can result in tough meatballs. Instead, mix gently, just until the ingredients come together.
If the mixture feels too sticky or too loose, you can add more breadcrumbs to help bind the ingredients. This ensures that the meatballs hold their shape during cooking.
Rolling the meatballs is an important step. Make sure each one is evenly sized, so they cook at the same rate.
A consistent size helps ensure even cooking and avoids some meatballs being overcooked while others remain raw inside.
For even cooking, don’t overcrowd the pan when frying the meatballs. Overcrowding traps moisture and causes.
the meatballs to steam rather than fry, preventing that crispy golden crust.
After frying, you can serve the meatballs immediately, or you can finish them in the oven for a few extra.
minutes at 375°F (190°C) to ensure they are fully cooked through. This step is especially useful if you’re making a larger batch.
Lastly, be sure to taste the meatballs before serving. If they need more seasoning, you can always sprinkle a little more salt and pepper before plating them.
Variations & Tips
Variations:
Meat Options: Swap ground beef for ground turkey, chicken, or pork for a lighter option.
Cheesy Delight: Add grated Parmesan or cheddar cheese to the meat mixture for extra richness.
Glazed Top: Brush the top of the meatloaf with a mix of ketchup and a little honey or brown sugar during the last 10 minutes of baking for a sweet and tangy crust.
Vegetable Boost: Add finely chopped carrots, mushrooms, or bell peppers to the mixture for added texture and nutrients.
Tips:
Don’t overmix the meat mixture — mix until just combined to keep the meatloaf soft and tender.
Let the meatloaf rest for 5-10 minutes after baking to help it hold its shape when slicing.
If your mixture is too wet, add extra breadcrumbs one tablespoon at a time until the texture is easier to shape.
Cook the meatloaf on a lined baking tray instead of a loaf pan to allow excess grease to drain off.
How to Store
In the Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven at 180°C (350°F) until heated through.
Freezer: Wrap individual slices in plastic wrap or aluminum foil, then place them in a freezer-safe container. Store for up to 3 months.
Reheat from Frozen: Thaw overnight in the fridge and reheat in the oven for 15-20 minutes at 180°C (350°F).
Gravy Storage: Store the caramelized onion gravy separately in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop, adding a splash of water if it thickens too much.
Serving Suggestions
This meatloaf pairs perfectly with a variety of side dishes, making it a complete and satisfying meal. Here are some ideas to elevate your plate:
Classic Mashed Potatoes: Creamy mashed potatoes with a drizzle of caramelized onion gravy.
Steamed Vegetables: Serve with green beans, carrots, or broccoli for a healthy touch.
Buttery Garlic Bread: A slice of crusty garlic bread is perfect for soaking up the flavorful gravy.
Rice or Quinoa: A lighter option that complements the savory flavors.
Side Salad: A fresh green salad with a light vinaigrette balances out the rich meatloaf.
Frequently Asked Questions About Meatloaf
How do I know when the meatloaf is fully cooked?
The meatloaf is fully cooked when the internal temperature reaches 160°F (70°C). Use a meat thermometer to check the temperature at the center of the loaf.
Can I freeze the meatloaf before cooking?
Yes! Shape the meatloaf mixture into a loaf, wrap it tightly in plastic wrap, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before baking.
Why did my meatloaf turn out dry?
Dry meatloaf can happen if the mixture is overmixed or if there aren’t enough moisture-rich ingredients like egg, onions, or ketchup. Adding a little milk to the mixture can help keep it moist.
Can I make this recipe gluten-free?
Absolutely! Simply swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
How long can I store leftovers?
Leftover meatloaf can be stored in the fridge for up to 3 days or frozen for up to 3 months