Horseradish Meatloaf with Caramelized Onions and Sour Cream-Horseradish Sauce

Directions

Dice onions into small pieces. Heat oil in a large heavy frying pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minutes, until onions are nicely browned. Add garlic and dried thyme and cook about 2 minutes more. While onions are cooking, put the ground beef in a medium-sized bowl and let it come to room temperature. Mix together beaten eggs, sour cream, horseradish, and Worcestershire sauce. After onions have cooked for 15 minutes, start to preheat oven to 375F/190C. When onions are done, add bread crumbs and onion-garlic mixture to the meat and season with salt and freshly ground black pepper. Then add egg/sour cream/horseradish/Worcestershire sauce mixture to meat. Wash hands, then use your hands to gently combine until all the ingredients are well-mixed into the meat. Handle the meat as little as possible to get the ingredients mixed. Spray broiler pan or roasting pan with non-stick spray, then form the meat into a loaf shape and place on pan. If desired, use a butter knife to make criss-cross marks in the top of the loaf. Bake meatloaf about 1 1/2 hours, or until the meatloaf is nicely browned on the outside and cooked through on the inside. cook until the internal temperature is 155-160F/68-71C. Let meatloaf rest 10-15 minutes before cutting. While it rests, stir together sour cream, mayonnaise, and cream-style horseradish to make a sauce to serve with the meat. This freezes well, and would be great to double the recipe and then freeze individual-serving sizes for an easy grab-and-go lunch.