Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1/2 tsp kosher salt (for onions)
- 1 tsp dried thyme or 2 tsp fresh thyme
- 1 clove garlic, minced
- 3/4 cup low-sodium beef broth, divided
- 2 large eggs
- 1/2 cup milk
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb (900 g) ground beef (85–90% lean)
- 1 Tbsp tomato paste
- 1–1 1/2 cups shredded Gruyère or Swiss cheese (for topping)
- fresh parsley, chopped (for garnish)
Equipment
- Large skillet for caramelizing onions
- sheet pan with rack
- mixing bowls
- whisk
- broiler
- foil
- Instant-read thermometer for internal temperature check
Method
- Heat butter and oil in a skillet over medium heat. Add onions and 1/2 tsp salt; cook 20–25 minutes until deeply golden. Add thyme and garlic; cook 30 seconds. Deglaze with 1/2 cup broth and reduce until syrupy. Cool 5 minutes.
- Preheat oven to 350°F (175°C). Line a sheet pan with foil and place a wire rack on top.
- In a large bowl, whisk eggs, milk, Worcestershire, and Dijon. Stir in panko, 1 1/4 tsp salt, and 1/2 tsp pepper; let rest 3–5 minutes.
- Chop half of the caramelized onions and add to the binder with the ground beef. Mix gently until just combined.
- Shape into a tight 9×5-inch loaf on the prepared rack.
- For the glaze, combine remaining onions with 1/4 cup broth, tomato paste, and 1 tsp Dijon. Brush half over the loaf.
- Bake 45 minutes. Brush with remaining glaze; bake 15–25 minutes more until internal temperature reaches 160°F (71°C).
- Top with Gruyère cheese and broil 1–2 minutes until melted and browned. Rest 10 minutes before slicing and garnish with parsley.
Nutrition
Calories: 430kcalCarbohydrates: 14gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 720mgPotassium: 460mgFiber: 1gSugar: 4gVitamin A: 600IUVitamin C: 3mgCalcium: 180mgIron: 3mg
Notes
Loaf pan option: Bake in a 9×5 pan; drain excess fat after 45 minutes and extend baking 5–10 minutes.
Cheese swap: Swiss or provolone can replace Gruyère.
No ketchup: This recipe uses a rich onion-broth glaze instead of ketchup.
Equipment: Large skillet, sheet pan + rack, instant-read thermometer.
Alternate Methods: Slow Cooker: Shape loaf on a foil sling; cook LOW 6–7 hr or HIGH 3–4 hr to 160°F (71°C), then broil with cheese 2–3 min to finish.
Air Fryer (loaf pan style): 325°F (165°C) for 35–45 min to 160°F; add cheese and air-fry 2–3 min more until melted.
Cheese swap: Swiss or provolone can replace Gruyère.
No ketchup: This recipe uses a rich onion-broth glaze instead of ketchup.
Equipment: Large skillet, sheet pan + rack, instant-read thermometer.
Alternate Methods: Slow Cooker: Shape loaf on a foil sling; cook LOW 6–7 hr or HIGH 3–4 hr to 160°F (71°C), then broil with cheese 2–3 min to finish.
Air Fryer (loaf pan style): 325°F (165°C) for 35–45 min to 160°F; add cheese and air-fry 2–3 min more until melted.
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