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For onions, heat a skillet over medium heat, melt butter and when it foams, add the onions, season with salt, fine black pepper and a little white pepper, add bay leaf, and cook onions 40-45 minutes until deep caramel in color, turning heat back a bit, if necessary, and adding a quarter cup of water if they begin to brown too quickly. Once caramelized, add wine and let it absorb. Add beef stock and reduce to ¼ cup, then turn off heat, cool to room temp and remove bay leaf.
For meatloaf, line a 9 x 13-inch quarter-sheet size baking sheet pan with parchment and then plastic wrap, with plastic hanging over ends.
Remove loaf from oven, slather with about ¼ cup Dijon mustard and top with 1 cup shredded Gruyere cheese. Return to the oven for 15 minutes more, until loaf is cooked through and cheese is browned and bubbly.
Let the rolled meatloaf stand 10-15 minutes. Cut into 1½-inch-thick slices to serve.
Serve with garlicky mashed potatoes and green beans with shallots.