Tender ground beef loaf glazed with apple cider and brown sugar, served with rich, sweet caramelized onion pan gravy.
For deeper caramel flavor, cook the onions low and slow (15–20 minutes), stirring occasionally, until golden brown and very soft. If the meatloaf top browns too quickly, tent loosely with foil for the final 15 minutes.
The meatloaf can be assembled up to 4 hours ahead; cover and refrigerate, then add 5 minutes to the bake time.
Ingredients
Scale
Measurement units
- 2 lb ground beef
- 3 medium yellow onions (divided: 1 cup diced for meatloaf, 2 cups sliced for gravy)
- 1 ½ cup apple cider (½ cups, 2 tablespoons, and 1 cup, divided)
- ¾ cup breadcrumbs
- 2 large eggs
- ⅓ cup brown sugar (2 tablespoons plus 2 tablespoons, divided)
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 3 tbsp butter (for caramelizing onions)
- 2 tbsp all-purpose flour (for gravy roux)
- 1 tsp fresh thyme
- salt (to taste)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 2 lb ground beef
- 3 medium yellow onions (divided: 1 cup diced for meatloaf, 2 cups sliced for gravy)
- 1 ½ cup apple cider (½ cups, 2 tablespoons, and 1 cup, divided)
- ¾ cup breadcrumbs
- 2 large eggs
- ⅓ cup brown sugar (2 tablespoons plus 2 tablespoons, divided)
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 3 tbsp butter (for caramelizing onions)
- 2 tbsp all-purpose flour (for gravy roux)
- 1 tsp fresh thyme
- salt (to taste)
- black pepper (to taste)
Instructions
Prepare the meatloaf mixture
Preheat the oven to 375°F.
In a large bowl, combine ground beef (2 pound), 1 cup diced onion, breadcrumbs (¾ cup), eggs, apple cider (½ cup), Dijon mustard (2 tablespoon), Worcestershire sauce (1 tablespoon), fresh thyme (1 teaspoon), and salt and pepper to taste.
Mix gently with your hands until just combined; do not overwork.
Equipment: large bowl, loaf pan, meat thermometer
Shape and glaze the meatloaf
Press the meatloaf mixture into a loaf pan, smoothing the top.
In a small bowl, whisk together brown sugar (2 tablespoon) and apple cider (2 tablespoon).
Brush the glaze evenly over the top of the meatloaf.
Equipment: loaf pan, whisk, large bowl, meat thermometer
Bake the meatloaf
Bake in the preheated oven for 50 to 55 minutes, until the internal temperature reaches 160°F or juices run clear.
Remove from the oven and let rest for 5 minutes.
Equipment: loaf pan, meat thermometer
Caramelize the onions
While the meatloaf bakes, melt butter (3 tablespoon) in a skillet over medium heat.
Add 2 cups sliced onion and cook, stirring occasionally, for 12 to 15 minutes until onions are golden brown and very soft.
Sprinkle brown sugar (2 tablespoon) over onions and stir well.
Equipment: skillet, loaf pan, meat thermometer
Build the gravy
Sprinkle 2 tbsp flour over the caramelized onions and stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in apple cider (1 cup) and beef broth (1 cup), whisking or stirring to dissolve any lumps.
Simmer for 3 to 4 minutes until the gravy thickens slightly, stirring occasionally.
Season with salt and pepper to taste.
Equipment: whisk
Serve
Slice the meatloaf and transfer to a serving platter.
Pour the caramelized onion gravy over the meatloaf slices and serve hot.
Equipment: loaf pan, meat thermometer
Before you cook
Cook notes
- • For deeper caramel flavor, cook the onions low and slow (15–20 minutes), stirring occasionally, until golden brown and very soft.
- • The meatloaf can be assembled up to 4 hours ahead; cover and refrigerate, then add 5 minutes to the bake time.
- • If the meatloaf top browns too quickly, tent loosely with foil for the final 15 minutes.
- • Leftover meatloaf slices reheat well in a 350°F oven (covered) for 15 minutes or in the microwave.
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