Preheat oven: to 350°F (175°C). Grease a loaf pan or line with parchment paper.
Prepare meatloaf:
In a large bowl, combine ground meat, breadcrumbs, chopped onion, garlic, milk, eggs, Worcestershire sauce, salt, pepper, and thyme.
Mix gently until combined. Shape into a loaf and place in the prepared pan.
Bake meatloaf:
Bake for 55–65 minutes, until internal temperature reaches 160°F (71°C). Remove from oven and let rest while making the gravy.
Make caramelized onion gravy:
In a skillet, melt butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and soft (about 15–20 minutes).
Sprinkle flour over the onions, stirring for 1–2 minutes to make a roux.
Gradually add beef broth, whisking constantly until smooth.
Add Worcestershire sauce, salt, and pepper. Simmer until thickened (5–7 minutes).
Serve:
Slice the meatloaf and pour the caramelized onion gravy over each serving.
Perfect with mashed potatoes, roasted vegetables, or green beans.
💡 Tips:
For extra richness, add a splash of cream to the gravy at the end.
You can caramelize onions in advance and store in the fridge for quick weeknight meals.
Leftovers taste great in sandwiches the next day!
If you want, I can also give a slow-cooker version of this meatloaf with caramelized onion gravy—perfect for a hands-off dinner.
