downloademail this post
French Onion-Style Skillet Meatloaves

Active Time: 25 minutes
Total Time: 40 minutes • Serves: 2

3 tablespoons Schnucks canola oil, divided
1/2 small onion chopped (about 3 cup)
4 garlic cloves, crushed with press
3 tablespoons Grey Poupon® Dijon mustard
3 tablespoons packed Schnucks light brown sugar
3/4 pound ground chuck
1/4 cup Schnucks Italian style dried breadcrumbs
1 Schnucks large egg
1 tablespoon McCormick® dried thyme
1 can (10.5 ounces) Schnucks French onion condensed soup
2 tablespoons brandy or cognac (optional)
2 (1-inch-thick) diagonally cut slices French baguette
1 tablespoon Schnucks unsalted butter
1/4 teaspoon Schnucks garlic powder
2 slices Schnucks Swiss cheese
1 tablespoon Schnucks grated Parmesan cheese

1. Preheat oven to 400°F. In 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic; cook 5 to 6 minutes or until onion is soft, stirring occasionally; cool.

2. Meanwhile, in small bowl, mix mustard and brown sugar. In large bowl, add ground chuck, breadcrumbs, egg, thyme, onion mixture and 1/4 cup mustard mixture; mix gently until very well combined. Form ground chuck mixture into 2 tightly packed meatloaves.

3. In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add meatloaves; cook 6 to 8 minutes or until browned, turning once halfway through cooking. Add soup and brandy, if using. Spoon remaining mustard mixture over meatloaves; cover and cook 13 to 15 minutes or until internal temperature of meatloaves reaches 160°F.

4. Meanwhile, spread baguette with butter; place on small baking pan and evenly sprinkle with garlic powder. Top each with 1 slice Swiss cheese, cutting to fit; sprinkle each with 1-1/2 teaspoons Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted.

5. Place 1 baguette on each of 2 dinner plates; top with 1 meatloaf and evenly spoon onion sauce over top to serve.

Each serving: about 953 calories, 56 g total fat (20 g saturated), 227 mg cholesterol, 1935 mg sodium, 60 g carbohydrate, 4 g fiber, 28 g sugars, 44 g protein