Meatloaf, barbecue sauce and caramelized onions

Ingredients

• 2 tablespoons (30 ml) olive oil
• 3 large onions, sliced
• 1 tablespoons (15 ml) brown sugar
• 1 tablespoons (15 ml) cider vinegar (or rice vinegar)
• 1 kg (2 lb) lean ground beef
• 1 egg
• 3/4 cup (180 mL) barbecue sauce (your choice)
• 1 tablespoons (15 ml) Dijon mustard
• 1 tablespoons (15 ml) Worcestershire sauce
• 1 Teaspoon (5 ml) salt
• 1 Teaspoon (5 ml) ground cumin
• 2 tablespoons (30 ml) chopped fresh parsley
• ¾ cup (180 ml) bread crumbs or regular whole wheat
• garniture: trim:
• 2 tablespoon (30 mL) barbecue sauce

preparation

1. Heat the oil in a large skillet and cook the onions 15 to 20 minutes or until golden and very tender. Add brown sugar and vinegar, and cook 5 minutes. Cool. Take 1 / 2 cup (125 ml) and chop onions for the meatloaf. Reserve the remainder for the service.
2. In a large bowl, mix with hands chopped beef, chopped onions, egg, barbecue sauce, mustard, Worcestershire sauce, salt, cumin, parsley and breadcrumbs.
3. Place the mixture into a loaf pan with a capacity of 2 l, lined with parchment paper or aluminum. Cover with paper and bake 1 ½ hours in an oven preheated to 180 ° C (350 ° F). Discover, spread 1 tablespoon (15 mL) barbecue sauce and onions and cover again of paper (unless the onions are not browned). Bake 20 minutes