Vegetarian French Onion Meatloaf Sandwich

Meatloaf using Altro Foods Plant-Based Meat Replacement Mix

Order from www.altrofoodsusa.com

Meatloaf Recipe from: https://recipes4day.com/french-onions-meatloaf/

2 Packages of Altro Foods Burger Mix (1 package = 1 pound of meat)

Ingredients

• 2 tablespoons olive oil

• 2 pounds yellow onions, thinly sliced

• 1/8 teaspoon baking soda

• 1/2 cup plain dried breadcrumbs

• 1/2 cup whole milk or 2%

• 2 cloves garlic, minced

• 2 teaspoons Worcestershire sauce

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon ground black pepper

• 2 Packages of Altro Foods Burger Mix (1 package = 1 pound of meat)

• 2 large eggs, beaten

• 1 cup shredded Gruyère cheese (about 3 ounces)

Directions

1. Preheat your oven to 350°F and position a rack in the center. Line a 9×5-inch loaf pan with aluminum foil, leaving some overhang for easy lifting later.

2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the sliced onions and baking soda. Cook, stirring occasionally, for about 15 minutes. Continue cooking, stirring more frequently and scraping any browned bits from the bottom of the pot, until the onions are a deep golden brown, about another 10-15 minutes.

3. In a large mixing bowl, combine the breadcrumbs and  milk, stirring until the breadcrumbs are fully moistened. Stir in the caramelized onions (reserve a small amount for garnish if desired), minced garlic, Worcestershire sauce, salt, and pepper.

4. Add the  ground meat and beaten eggs to the mixture. Using your hands, gently combine everything, taking care not to overwork the meat.

5. Transfer the mixture to the prepared loaf pan, pressing it down to form an even layer.

6. Bake in the preheated oven for 55 to 60 minutes, or until an instant-read thermometer inserted into the center reads at least 165°F.

7. Once baked, remove the meatloaf from the oven and turn the oven to broil. Sprinkle the reserved caramelized onions and shredded Gruyère cheese over the top. Broil for about 2 minutes, or until the cheese is bubbly and lightly browned.

8. Let the meatloaf cool in the pan for 15 minutes. Then, lift it out using the foil overhang and transfer it to a cutting board. Allow any excess grease to drain before slicing and serving.