French Onion Meatloaf Pie
Prep time
Cook time
Total time
French onion flavored meatloaf topped with creamy, buttery mashed cauliflower and hearts of palm and tangy Jarlsberg cheese.
Serves: 6
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Mix gently with a fork until well-combined, making sure not to overwork the meat.
  4. Place the meat mixture into a baking dish and top with the remaining half of the tomato paste.
  5. Bake for 30 minutes.
  6. While the meatloaf layer is baking, steam the cauliflower until very soft.
  7. Combine the cauliflower with the hearts of palm, heavy cream and butter.
  8. Using a masher, blender or food processor, process the cauliflower mixture until it turns smooth and looks like mashed potatoes.
  9. Remove the meatloaf from the oven. At this point, I like to drain off any accumulated oil with a spoon.
  10. Top the meatloaf with the cauliflower mixture.
  11. Shred the Jarlsberg cheese and add it to the top of the cauliflower mix.
  12. Return the meatloaf pie to the oven to cook for another 30 minutes.
  13. Serve.
Nutrition Information
Calories: 311 Fat: 19 Saturated fat: 10 Carbohydrates: 17 Sugar: 8 Sodium: 664 Fiber: 5 Protein: 20 Cholesterol: 116
Recipe by The Eat More Food Project at