Oh yeah, I went there. I’ve stuffed burgers before. Twice. And it’s no secret that I love caramelized onions (over and over and over).
And it’s not like it’s called Giant Majestic Pile of GrassFed Beef and Pork Cooked Lovingly. Nay. It’s called a LOAF. I’d imagine anything called a loaf automatically brings to mind images of Al Bundy on the couch with his hand in his pants. But we need to break free of the chains. (Insert Wilson Phillips chorus here ) (Here, have it stuck in your head all day.) (Some day somebody’s gonna make you wanna turn around and say goodbye…((sa-aay goodbye)))(Until then, baby, are you gonna let them hold you don’t make you cry?)(You’re welcome.)
I work from the local coffee shop a couple of days a week and today was one of those days. And any of you who use caramelized onions in a recipe know that it’s not a quick process. And since I wasn’t going to be home all day, what’s a girl to do? Enlist the crockpot! I put two large vidalias, 1/2 stick of butter, and some salt in the crockpot, set it on 8 hours and voila! (or if you’re the dumb girl I knew in college who stupids-up my Facebook timeline: “Wallah!”) (Yes, I’m not even making that up.) caramelized onions!
Recipe: Caramelized Onion Stuffed BBQ Meatloaf
- 1 1/2-2 lg sweet yellow (Vidalia) onions
- 1/2 stick butter
- few pinches salt
- 1 lb ground grassfed beef or ground bison
- 1 lb ground pastured pork
- 2 eggs
- 6 tbsp. barbecue sauce of choice, homemade or your choice
- 3 tbsp. stone ground mustard
- 1 tbsp. GF Worcestershire sauce
- 1/2 tsp. minced garlic
- 1/2 tsp. onion powder
- 1 c. “binder” (I used walnut meal.)
- Caramelize the onions by placing them in a large pot on low (or a crockpot set on 6-8 hours) with the butter and salt until browned and sweet.
- In a large mixing bowl, mix all remaining ingredients until blended thoroughly.
- Mold 1/2 of the mixture into a loaf with a “boat” in the middle (see photos). Use your hands to form up sides.
- Add the caramelized onions to the space until it’s flushed with the sides. If you have more onions than you need, save them for an omelet!
- Mold the other 1/2 meat mixture over the top until you have the traditional “loaf” shape.
- Bake at 350 for 45-60 minutes or until internal temperature reaches 165F.
Shown here serve with garlic mashed parsnips and Brussels Sprouts.