French Onion Meatloaf

 Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with aluminum foil and spray with cooking spray.

In a large skillet, heat oil and butter over medium-high heat. Add onions and sugar to pan; cook, stirring occasionally with a wooden spoon, for 20 minutes. Stir in garlic and cook an additional 5 minutes or until onions are browned and very soft.

Deglaze the pan by adding sherry and scraping brown bits from the bottom of the pan with a wooden spoon. Cook an additional 3 minutes or until sherry has evaporated. Cool for 5 minutes.

In a large bowl add half of the caramelized onions, bread crumbs, milk, beef broth, parsley, thyme, Worcestershire sauce, salt, pepper and eggs. Stir to combine. Add in ground beef and gently mix with your hands to combine. Do not overmix.

Transfer mixture to prepared pan and gently press down to form an even layer. Bake for 55-60 minutes. Carefully remove from oven and drain fat. Top with cheese and remaining onions. Bake an additional 5 minutes or until a meat thermometer inserted into the center of the loaf reads 165°F.

Let cool in pan for 15 minutes before slicing. Garnish with thyme sprigs and chopped parsley, if desired

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