French Onion Soup Au Gratin Stuffed Meatloaf Recipe 355

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FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS RECIPE - (4.4/5)



French Onion Soup au Gratin Stuffed Meatballs Recipe - (4.4/5) image

Provided by Karenna

Number Of Ingredients 23

For the onions:
1 Tablespoon olive oil
2 onions, halved and thinly sliced
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine (I used Gallo Family Pinot Noir)
For the meatballs:
1 1/2 lbs ground beef
1/4 cup bread crumbs or ground oats (gluten free, if needed)
1 Tablespoon minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
1 egg
8 oz mozzarella cheese (about 1-2 oz into sixteen approximately half-inch cubes, to stuff the meatballs, the remainder shredded)
1/2 Tablespoon olive oil
Fresh chopped parsley for garnish, optional
For the sauce:
1 3/4 cup beef broth
1/4 cup red wine (I used Gallo Family Pinot Noir)
2 Tablespoons cornstarch
salt & pepper, to taste

Steps:

  • 1.In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. 2.Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool. 3.Combine the milk soaked bread, ½ cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional ¼ cup of panko. 4.Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed. 5.In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven. 6.Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs. 7.Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF RECIPE - (3.5/5)



French Onion Soup au Gratin Stuffed Meatloaf Recipe - (3.5/5) image

Provided by á-6416

Number Of Ingredients 22

For the onions:
1 Tablespoon olive oil
3 onions, halved and thinly sliced
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely)
For the meatloaf:
2 lbs lean ground beef
1/2 cup bread crumbs or instant or slightly ground oats (gluten free, if needed)
2 Tablespoons minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
2 eggs, lightly beaten
8 oz mozzarella cheese, shredded, divided
Fresh chopped parsley for garnish, optional
For the sauce:
2 1/2 cups beef broth
1/2 cup red wine (I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good)
3 Tablespoons cornstarch
salt & pepper, to taste

Steps:

  • 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. For the meatloaf: Preheat oven to 350°F. In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Sauce - whisk together, bring to boil, simmer till thickened. Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until reduced and thickened.

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