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Savory French Onion Meatloaf with Truffle Mashed Potatoes

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This elegant twist on classic meatloaf features a savory French onion-inspired filling with caramelized onions and melted cheese. Paired with creamy truffle mashed potatoes, this dish is comfort food with a luxurious flair, perfect for special occasions or a hearty dinner.

Ingredients

Scale

For the French Onion Meatloaf:

  • 1 tablespoon olive oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 1/2 pounds (680 g) ground beef (or a mix of beef and pork)
  • 1/2 cup (60 g) breadcrumbs
  • 1/4 cup (60 ml) milk
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (115 g) shredded Gruyère or Swiss cheese

For the truffle mashed potatoes:

  • 2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and cubed
  • 1/4 cup (60 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1–2 teaspoons truffle oil (to taste)
  • Salt and black pepper, to taste

Instructions

For the French Onion Meatloaf:

  1. Caramelize the onions:
    • Heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10–15 minutes until golden brown. Add the sugar, garlic, and balsamic vinegar, cooking for another 2–3 minutes. Remove from heat and let cool slightly.
  2. Prepare the meatloaf mixture:
    • In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined.
  3. Assemble the meatloaf:
    • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Shape half of the meat mixture into a loaf on the baking sheet. Spread half of the caramelized onions and shredded cheese over the top. Add the remaining meat mixture, shaping it into a loaf and sealing the edges.
  4. Bake:
    • Top the meatloaf with the remaining caramelized onions and bake for 40–50 minutes, or until the internal temperature reaches 160°F (71°C).
  5. Rest:
    • Let the meatloaf rest for 10 minutes before slicing.

For the truffle mashed potatoes:

  1. Cook the potatoes:
    • Place the peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until tender.
  2. Mash the potatoes:
    • Drain the potatoes and return them to the pot. Add the butter, warmed heavy cream, and truffle oil. Mash until smooth and creamy. Season with salt and black pepper to taste.

To serve:

  • Slice the meatloaf and serve alongside a generous scoop of truffle mashed potatoes. Garnish with fresh thyme or parsley, if desired.

Notes

  • For an extra indulgent meatloaf, layer additional cheese on top during the last 10 minutes of baking.
  • Adjust the truffle oil to your taste; a little goes a long way.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://ukfinda.com/savory-french-onion-meatloaf-with-truffle-mashed-potatoes/