Barbecued Meatloaf With Caramelized Onions

Bonnie Stern and Fran BerkoffBonnie Stern and Fran Berkoff

Winter means comfort food. Liven up one of our favourite classics with a dash of barbecue flavour complemented by onions and dijon mustard.

Number of servings : 6 to 8

Prep time: 15 minutes

Cooking time: 2 hours

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 tbsp (25 mL) olive oil
3 large onions, sliced
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) cider vinegar (or rice vinegar)
2 lbs (1 kg) lean ground beef
1 egg
3/4 cup (175 mL) your favourite barbecue sauce
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) salt
1 tsp (5 mL) ground cumin
2 tbsp (25 mL) chopped fresh parsley
3/4 cup (175 mL) whole wheat or regular bread crumbs toppings
2 tbsp (25 mL) barbecue sauce

Directions

  1. Heat oil in a large skillet and cook onions 15 to 20 minutes, or until onions are browned and very tender. Add sugar and vinegar and cook 5 minutes longer. Cool. Remove 1/2 cup (125mL) onions and chop for the meat loaf. Reserve remaining caramelized onions for the topping.
  2. Place meat in a large bowl and add cooled, chopped onions, egg, barbecue sauce, mustard, Worcester­shire sauce, salt, cumin, parsley and bread­crumbs. Knead together lightly.
  3. Place meat mixture in a 2L loaf pan lined with parchment paper or aluminum foil.  Cover with parchment paper or foil. Bake in a preheated 350°F (180°C) oven for 1 1/2  hours.
  4. Uncover, smear with 2 tbsp (25 mL) barbecue sauce and onions. (If onions are very dark, cover top loosely with parchment paper or foil but if onions are pale, do not cover.) Bake 20 minutes longer.

 

Nutritional information: