My favorite kind of meatloaf is the kind you make with the packet of Lipton Onion Soup Mix. Soo good!! I’ve been playing around with a few different versions of french onion meatloaf and this was is the best. I topped it with a version of mashed cauliflower that includes hearts of palms, which was minimally adapted from Eat Paleo 4 Health’s How to Make the Best Cauliflower Mash. Then I topped that with shredded Jarlsburg cheese. Ay yi yi, out of this world amazing! And so easy to slice up and take to work for lunch. If you can’t find Jarlsburg cheese (it should be in the deli section with the fine cheeses), you can swap out Gruyere or Swiss. All three taste similar.
- 2 lbs Ground Chuck
- 1 extra large beef bouillon cube, crumbled
- 6 oz tomato paste, divided
- ¾ cup dried minced onion
- 2 tsp celery salt
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 2 eggs
- ¼ cup grated parmesan cheese
- ¼ cup Worcestershire sauce
- 1 cup warm water
- 16 oz frozen cauliflower
- 14 oz hearts of palm, sliced
- ¼ cup heavy cream
- 2 tbsp butter
- ¼ lb Jarlsberg cheese, grated
- Preheat oven to 350 degrees.
- In a large bowl, add ground chuck, crumbled bouillon cube, half the can of tomato paste, dried minced onion, celery salt, onion powder, parsley, eggs, parmesan cheese, Worcestershire sauce and water.
- Mix gently with a fork until well-combined, making sure not to overwork the meat.
- Place the meat mixture into a baking dish and top with the remaining half of the tomato paste.
- Bake for 30 minutes.
- While the meatloaf layer is baking, steam the cauliflower until very soft.
- Combine the cauliflower with the hearts of palm, heavy cream and butter.
- Using a masher, blender or food processor, process the cauliflower mixture until it turns smooth and looks like mashed potatoes.
- Remove the meatloaf from the oven. At this point, I like to drain off any accumulated oil with a spoon.
- Top the meatloaf with the cauliflower mixture.
- Shred the Jarlsberg cheese and add it to the top of the cauliflower mix.
- Return the meatloaf pie to the oven to cook for another 30 minutes.
- Serve.
You’ll need:
- 2 lbs Ground Chuck
- 1 extra large beef bouillon cube, crumbled
- 6 oz tomato paste, divided
- ¾ cup dried minced onion
- 2 tsp celery salt
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 2 eggs
- ¼ cup grated parmesan cheese
- ¼ cup Worcestershire sauce
- 1 cup warm water
- 16 oz frozen cauliflower
- 14 oz hearts of palm, sliced
- ¼ cup heavy cream
- 2 tbsp butter
- ¼ lb Jarlsberg cheese, grated
Preheat oven to 350 degrees.
In a large bowl, add ground chuck, crumbled bouillon cube, half the can of tomato paste, dried minced onion, celery salt, onion powder, parsley, eggs, parmesan cheese, Worcestershire sauce and water.
Mix gently with a fork until well-combined, making sure not to overwork the meat. The water will start to re-hydrate the minced onion and dissolve the bouillon. The juices from the meat will continue this process as the meatloaf cooks in the oven.
Place the meat mixture into a baking dish and top with the remaining half of the tomato paste.
Bake for 30 minutes.
While the meatloaf layer is baking, steam the cauliflower until very soft.
Combine the cauliflower with the hearts of palm, heavy cream and butter. I love the taste of hearts of palm, but its main purpose here is to give the mash an improved texture. I could barely taste it in the final dish.
Using a masher, blender or food processor (shown below), process the cauliflower mixture until it turns smooth and looks like mashed potatoes.
Remove the meatloaf from the oven. At this point, I like to drain off any accumulated oil with a spoon.
Top the meatloaf with the cauliflower mixture.
Shred the Jarlsberg cheese and add it to the top of the cauliflower mix.
Return the meatloaf pie to the oven to cook for another 30 minutes.
Serve.
It’s a meal all by itself, but I also like to serve it with a chilled side salad with champagne vinaigrette for contrast.
Ay yi yi is right! This looks wonderful!
Thanks, Adam!! It’s no crème brulee french toast (which I am dying to make now), but it hit the spot! 😀
This looks incredible! I’m drooling over that last photo. And, I think I’ve only tried hearts of palm once. It’s good to know that it improves the texture of the mashed cauliflower. Pinning for sure!
Thanks, Andrea! I’ve tried a million different versions of cauliflower mash and this one was awesome. Was really happy to find Glenda’s recipe and try something new! 🙂
French onion meatloaf? Are you kidding? This sounds so good!!! You had me at french onion…then you added cauliflower (yum), hearts of palm (super yum…and I always have extra of these in my fridge after making salads…not sure if that’s just me or what…), and then jarlsberg cheese? Holy ohmygodwow. Best idea ever- and your pics are mouthwatering!
Ps- hope you’re feeling a little better this week!! 🙂
Thank you, Taylor! I can finally feel myself getting a little better this morning. As for this recipe, yes yes yes! It is my spirit animal, lol 🙂
I made this absolutely to die for recipe for a luncheon my husband and I hosted. There were 22 people in attendance. Every person took the time to compliment the dish. I took a big risk and made this recipe for the first time to feed twenty two guests. Well guess what? it came out perfectly. Thanks to my daughter Tekesha, her step by step instructions along with the pictures she posted I had the perfect guidance I needed to prepare the recipe. After all, I was hosting this “Meet and Greet” luncheon for her in-laws, it had to be perfect and it was!
Thanks, Mom! I’m so happy it turned out well 😀
We were attending a party last night and one of the guest was reminiscing about the French Onion Meatloaf pie she ate at my meet and greet luncheon. Immediately the lady she was talking to asked me for the recipe. Your mouth watering recipe still lingers on the taste buds of those who enjoyed it. Great job!
I made this recipe again yesterday for Easter Sunday. Our friends had eaten it at our meet and greet luncheon and asked if I would make it again, and I did. It was good to the last bite. Every plate was CLEAN. We were so busy eating I forgot to take a picture. Thanks again Tekesha! Great job on your recipes!!
Is the nutrition value per slice or the whole casserole?
Hi Jamie! The nutrition value is per slice, assuming you cut the whole casserole into 6 equal slices. 🙂