Caramelized onion meatloaf with sweet and savory glaze
Prep time: 20 minutes | Cook time: 1 hour 45 minutes | Yields: 6–8 servings
Ingredients
For the meatloaf:
- 1.5 pounds ground chuck
- ½ cup crushed garlic croutons
- ½ tbsp fresh minced garlic
- 1 tsp onion powder
- ¼ cup Johnny’s Au Jus and French Dip
- 1 tsp fresh ground pepper
- 1 egg
For the caramelized onions:
- 1 large yellow onion, diced
- 4 tbsp (½ stick) unsalted butter
- ½ cup brown sugar
For the glaze:
- 1 can (8 oz) tomato sauce
- ¼ cup honey
- ¼ cup brown sugar
- ½ tbsp fresh ground ginger
- ½ tsp fresh ground pepper
- ½ tsp onion powder
- 2 tsp fresh minced garlic
Instructions
- Caramelize the onions: Set the Ninja Foodi to "Sear/Sauté" on medium-high. Melt the butter, add the diced onion, and cook for 10–15 minutes until softened. Stir in the brown sugar and cook for another 10–15 minutes until deeply caramelized.
- Mix the meatloaf: Set aside half of the caramelized onions for the topping. In a large bowl, combine the ground chuck, crushed croutons, ½ tbsp minced garlic, 1 tsp onion powder, Johnny’s Au Jus, 1 tsp pepper, the egg, and the remaining caramelized onions. Mix gently until just combined.
- Prepare the glaze: While the meatloaf is baking, combine all glaze ingredients in a small saucepan. Simmer over low heat for 5–10 minutes until slightly thickened.
- Bake the meatloaf: Form the mixture into a loaf. Place a foil-covered rack with drainage holes in the Foodi pot and put the meatloaf on top. Set the Foodi to "Bake" at 350°F.
- Glaze and finish: Bake for 1 hour. Brush half of the glaze over the meatloaf, and top with the reserved caramelized onions. Return to bake for 15–20 more minutes, or until the internal temperature reaches 165°F.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Serve with any remaining glaze.