Horseradish Meatloaf with Caramelized Onions and Sour Cream-Horseradish Sauce

Ingredients

• 2 medium onions, diced into small pieces
• 2-3 tsp. olive oil
• 1 T finely minced garlic
• 1 tsp. dried thyme
• 2 eggs, beaten
• 1/4 cup light sour cream
• 3 T cream-style horseradish, not horseradish sauce
• 1 T Worcestershire sauce
• 2 lbs. ground beef
• 1/2 cup breadcrumbs
• Salt and fresh ground black pepper to taste
• 2 T mayo
• 2 T cream-style horseradish

Directions

1. Cut the onions into small dice. Warm the oil in a large, heavy skillet, add the onions, reduce the heat to low, and cook them slowly, stirring every few minutes, until they are deeply browned and sweet. This will take 30-40 minutes, so resist turning up the heat, and watch closely so they do not scorch and turn bitter.
2. Stir in the garlic and dried thyme, and cook for about 2 minutes longer.
3. As the onions cook, place the ground beef in a medium-sized bowl so it can lose its chill.
4. In a separate bowl, combine the beaten eggs, sour cream, horseradish, and Worcestershire sauce.
5. Once the onions have been cooking for 15 minutes, begin heating the oven to 375F/190C.
6. When the onion mixture is ready, add it to the meat along with the bread crumbs, then season with salt and freshly ground black pepper.
7. Pour the egg, sour cream, horseradish, and Worcestershire mixture over the meat. Adding it over the onions helps take the edge off their heat so the mixture is easier to handle.
8. Wash your hands, then gently mix everything into the beef with your hands until evenly combined.
9. Work the meat only as much as needed to bring the mixture together.
10. Coat a broiler pan or roasting pan with non-stick spray, shape the meat mixture into a loaf, and set it on the prepared pan.
11. If you like, drag a butter knife lightly across the top to create a criss-cross pattern.
12. Bake the meatloaf for about 1 1/2 hours, until the outside is well browned and the center is cooked through. If using an Instant Read Meat Thermometer, cook it until the center reaches 155-160F/68-71C; it will keep cooking as it sits for the 15 minutes resting time.
13. Allow the meatloaf to rest for 10-15 minutes before slicing.
14. While the meatloaf rests, mix together the sour cream, mayonnaise, and cream-style horseradish for the sauce to serve alongside the meat.
15. This freezes well, and doubling the recipe works nicely if you want to freeze individual-serving portions for an easy grab-and-go lunch.