Ingredients
Scale
- 2 lbs lean ground beef (90% lean)
- 2 large yellow onions, thinly sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup whole wheat breadcrumbs
- 2 large eggs
- ⅓ cup plain Greek yogurt
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup shredded Gruyère or Swiss cheese
Onion Glaze:
- ½ cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the onions and cook for 20–25 minutes, stirring often, until deeply caramelized. Add the garlic during the last minute of cooking. Let cool slightly.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, Greek yogurt, Worcestershire sauce, Dijon mustard, thyme, onion powder, garlic powder, salt, pepper, and half of the caramelized onions.
- Mix gently until just combined. Do not overmix.
- Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
- Bake for 40 minutes.
- Top with the remaining caramelized onions and shredded Gruyère cheese. Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
- Meanwhile, whisk together the beef broth and Worcestershire sauce. Stir the cornstarch with the cold water to make a slurry, then add it to the broth. Simmer until slightly thickened.
- Let the meatloaf rest for 10 minutes before slicing. Spoon the onion glaze over each serving.
PREP TIME & NUTRITION :
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
- Calories: 385
- Net Carbs: 12g
- Fats: 21g
- Protein: 36g