French Onion Meatloaf
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 3 cloves garlic, minced
- 2 large sweet onions, sliced
- salt and pepper
- 2 egg whites, lightly beaten
- 1/3 cup unsweetened almond milk
- 1/3 cup low sodium beef broth
- 1/2 cup raw oats (if you care about that sort of thing, use gluten-free oats)
- 1 lb 96% lean ground beef (if I haven't sold you on the beef thing, ground turkey works too ;) )
- 2-3 oz gruyere cheese, sliced or freshly shredded
- Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
- In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat. Season with salt and pepper. Cook until soft and caramelized, about 40 minutes.
- Meanwhile, whisk together egg whites, almond milk and beed broth in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes, then add onions, oats and beef to the egg white mixtures. Add salt and pepper if desired (I didn't). Use your hands to incorporate all ingredients until combined. You don't need to overmix. The mixture may appear liquidy at first, but just keep lightly tossing with your hands, and it will come together.
- Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove tinfoil from pan and transfer to a baking sheet. Gently remove tin foil from the sides of your meatloaf, and flatten onto baking sheet (this allows the cheese to ooze down). Top with cheese. Turn your oven to broil and cook for and additional 3-5 minutes until the cheese is melted, browned and bubbly to your liking. Let rest for 5 minutes, then enjoy.