Modified from https://cupcakesandkalechips.com/french-onion-soup-meatloaf-recipe/#_a5y_p=2802733
1 tbsp unrefined coconut oil, grass-fed butter, or ghee
3 onions, halved and thinly sliced
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup organic beef broth
1/4 cup red wine
2 lbs lean ground grass-fed beef
1/2 cup gluten free bread crumbs or almond flour
2 tbsp minced parsley
1 tsp freshly ground black pepper
1 tsp sea salt
2 free range eggs
2 cups swiss (or mozzarella) cheese, shredded and divided
2 1/2 cups organic free range beef broth
1/2 cup red wine
3 tbsp arrow root powder
salt & pepper, to taste
Preheat oven to 350°F and cook the onions first, heating coconut oil or butter over medium heat. Cook onions with salt & pepper for 15-20 minutes, stirring frequently until caramelized. Add wine and beef broth; reduce until very little liquid remains and set aside while making the meatloaf.
Lightly beat eggs and combine with ground beef, bread crumbs or almond flour, parsley, salt, and pepper. Line a 10×12-inch shallow dish with plastic wrap or wax paper, and press the meat mixture to fit the space.
Set aside ½ cup shredded cheese and ½ cup caramelized onions. Spread the remaining 1½ cups cheese and caramelized onions over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Bake for 45 minutes.
While meatloaf is baking, prepare sauce. Whisk beef broth, wine, arrowroot powder, salt, and pepper in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until thickened.
Remove meatloaf from oven, pour sauce over the meatloaf, and sprinkle with the remaining onions and cheese. Return to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Remove from oven and allow to stand 10 minutes. Slice and serve.