Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4

French Onion Stuffed Meatloaf

SERVES

4-6

PREP TIME

45M

COOK TIME

1HR30M

MODEL NUMBER

TP-06S

INGREDIENTS

  • Ground Beef (1 1/2 lbs)
  • Onion Soup Mix (1 package)
  • Onion (1 medium vidalia, sliced)
  • Butter (1/4 cup)
  • Swiss Cheese (1/2 cup, shredded and sliced)
  • Garlic (4 cloves, minced)
  • Italian Seasoning (1 Tbsp)
  • Parsley (fresh, 1/2 Tbsp)
  • Salt and Pepper (to taste)
  • Egg (1 large)

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HOW TO MAKE French Onion Stuffed Meatloaf

  • STEP 1. For this french onion stuffed meatloaf you want to begin by caramelizing your onion. I like using a sweet Vidalia onion in large slices as they will wither substantially when caramelizing. You do not want to burn these onions, so add your butter and onions to a pan and cook at low-medium temperature. This will take a minimum of 35 minutes to get a great sweet dark caramelized onion. Do not rush this process.

  • STEP 2: Preheat your pellet grill to 325 degrees. Next, prepare your french onion stuffed meatloaf by grabbing a medium-sized bowl to begin making the mixture. Add the ground beef, onion soup mix, egg, garlic, Italian seasoning, parsley, and salt and pepper. Using your hands or a strong spoon, mix together thoroughly.

  • STEP 3: Next, you want to roll your stuffed meatloaf. To do so, lay out some saran plastic wrap on your counter. You're going to lay the mixture out onto this - it helps make the rolling process seamless. Have your swiss cheese (you can substitute for mozzarella if you prefer) sliced. I like to slice them thick to make it melt slower while smoking your stuffed meatloaf. Lay your ground beef mixture onto the saran wrap and press down, creating a rectangular shape in about 1/2" thickness. Lay your cheese and caramelized onion evenly. Leave about 3" bare to one side as this will be your sealing side when rolling. Lifting your saran wrap on one side, slowly roll your french onion stuffed meatloaf.

  • STEP 4: Place your stuffed meatloaf directly onto your grill (no pan). Sprinkle some extra cheese on top of your meatloaf (optional). Next, place the Thermopro meat thermometer of your choice (I used TP-06) when it's raw as you do not want to poke it when it's close to done and have the cheese ooze out. You want an internal temperature of 160 degrees which will take approximately 1 hour to 1 1/2 hours. Slice and serve with your favourite sides.

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