Caramelize the Onions
In a large skillet, heat 1 Tbsp olive oil over medium.
Add 2 sweet onions, thinly sliced, and cook 20–25 mins until deep golden, stirring occasionally.
Season with salt and pepper. Remove half for the meatloaf; reserve the rest for the gravy.
Make the Meatloaf
In a bowl, combine ground meat, reserved caramelized onion, egg, garlic, parsley, thyme, milk, Worcestershire, breadcrumbs, ¼ cup Gruyère, salt, and pepper.
Mix gently until just combined—avoid overworking.
Shape into a loaf and place in a greased loaf pan (or on parchment-lined baking sheet).
Bake
Preheat oven to 350°F (175°C).
Bake the meatloaf 50–60 mins, until internal temperature reaches 160°F (71°C).
Prepare the Onion Gravy
In the same skillet, melt 2 Tbsp butter over medium.
Add reserved onions and 3 Tbsp flour; cook 2 mins, stirring.
Whisk in beef stock and 2 Tbsp Worcestershire; simmer 5–7 mins until thickened.
Season with salt and pepper.
Top with Cheese & Broil
When meatloaf is cooked, remove from oven and sprinkle 1 cup Gruyère on top.
Broil on high 2–3 mins until cheese is melted and bubbly.
Serve
Let rest 5 mins, then slice.
Spoon onion gravy over each slice and garnish with chopped parsley.
Cook’s Notes & Tips
