Confession: I have watched Racheal Ray off and on for a long time, I even have one of her cookbooks, but I never actually made one of her recipes. I think she had me when she said that the gravy tastes like a thick French Onion Soup. She was right, it does! My boys and my 12 month old nephew ate it up. For a meat-and-potatoes kind of meal, I really enjoyed it too!!
One of the only changes I made to this recipe was the decision to make it as a meatloaf instead of separate “Salisbury Steak” patties. This was a little easier since I had my 12 month old nephew getting a little fussy for his dinner
Meatloaf with French Onion Gravy
Slightly Adapted from Rachael Ray
- 2 tablespoons EVOO
- 2 tablespoons butter (I forgot to add the butter and it turned out great!)
- 2 large onions, sliced
- Salt and coarse black pepper
- Ground thyme
- 1 bay leaf
- 2 pieces stale wheat bread, crust trimmed
- Milk or half-n-half
- About 1 2/3 pounds ground sirloin
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 1 large shallot, diced
- 2 tablespoons flour
- 1/2 cup dry white wine (I used Cupcake Sauvignon Blanc)
- 1 1/3 cup beef stock
- Watercress, for garnish, optional (I served it with a side of peas)
- Place about 2 tablespoons of EVOO in a skillet over medium heat. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
- Meanwhile, Preheat oven to 375 degrees. Soak the bread in half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and shallot to the beef. Sprinkle with salt and pepper and combine. Form into an evenly sized loaf (it will be a little wet feeling). Add the loaf to a medium baking dish and bake until cooked through, about 20-25 minutes.
- When the onions are done, sprinkle the flour over them, stir 1 minute. Pour the wine into the onions and let cook a minute or two. Add the beef stock and thicken, stirring occasionally. Serve the gravy over the meatloaf and with Potatoes with Gruyere and Dijon. Serve with peas or sauteed greens.