Ingredients:

  • 3 large yellow onions, thinly sliced
  • 2 Tbsp unsalted butter
  • 1/4 cup dry Sherry or Dry White Wine
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 4 oz (115g) shredded Gruyère Cheese
  • 5 lbs ground beef (80/20 blend)
  • 5 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup ketchup or tomato paste
  • 2 Tbsp low sodium beef broth
  • 1 Tbsp packed brown sugar
  • 1 tsp apple cider vinegar
  • 5 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 4 Tbsp unsalted butter, room temperature
  • 1/2 cup warmed heavy cream
  • 1 tsp high-quality Black Truffle Oil

Instructions:

  1. Caramelise the Onions: Melt butter in a large skillet over medium-low heat. Add onions and thyme. Cook slowly, stirring occasionally, for 30-40 minutes until deeply golden brown and sweet. Deglaze with Sherry/Wine, scraping up any bits, and cook until liquid evaporates. Set aside to cool slightly, then stir in Gruyère and season with salt and pepper.
  2. Prepare the Loaf Base: In a small bowl, soak the Panko breadcrumbs in the milk for 5 minutes. In a large bowl, gently combine the ground beef, ground pork, soaked crumbs, eggs, Worcestershire sauce, Dijon mustard, and parsley. Do not overmix.
  3. Assemble the Loaf: Gently fold in half of the cooled onion/Gruyère mixture into the meat base. Shape the mixture firmly into a loaf either in a 9x5 inch loaf pan or free-form on a lined baking sheet. Top with the remaining onion/cheese mixture.
  4. Make the Glaze: Whisk together ketchup, beef broth, brown sugar, and apple cider vinegar until smooth. Spread half of the glaze evenly over the top of the meatloaf.
  5. Bake (Initial Phase): Bake at 375°F (190°C) for 45 minutes.
  6. Glaze and Finish: Brush the loaf with the remaining glaze and return to the oven for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.
  7. Cook the Mash: While the loaf rests, boil potatoes until fork-tender. Drain thoroughly.
  8. Truffle Mash: Return potatoes to the warm pot. Add butter and cream gradually, mashing until smooth. Stir in truffle oil, salt, and white pepper to taste. Keep warm.
  9. Serve: Slice the rested meatloaf thickly and serve immediately alongside a generous scoop of Truffle Mash.