Ingredients:

  • 1 ½ lbs (680g) ground beef (80/20)
  • 1 cup (150g) breadcrumbs (panko works best)
  • 1 large onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240ml) beef broth
  • 1 cup (100g) Gruyère cheese, shredded (or Swiss cheese)
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and a pinch of salt; sauté until caramelized (about 10-15 minutes), stirring frequently. Add garlic during the last minute.
  2. In a large bowl, combine ground beef, breadcrumbs, sautéed onions (cooled slightly), eggs, Worcestershire sauce, mustard, thyme, salt, and pepper. Mix gently until just combined; do not overmix.
  3. Transfer the meat mixture into a loaf pan and shape into a loaf. Chill in the refrigerator for 30 minutes to enhance flavor and texture.
  4. Preheat your oven to 350°F (175°C).
  5. Place the chilled meatloaf in the oven and bake for 45 minutes.
  6. Carefully pour broth over the meatloaf and sprinkle with cheese; return to oven for an additional 15 minutes, or until internal temperature reaches 160°F (71°C).
  7. Remove from oven, let rest for 10 minutes before slicing. Garnish with parsley, if desired.