Cheesy French onion meatloaf with lentil and mixed green salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cheesy French onion meatloaf with lentil and mixed green salad

Cheesy French onion meatloaf with lentil and mixed green salad

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

We’re about to rock your world in one single bite. Loaded with juicy meat, caramelized onion, fragrant herbs, and a bubbling layer of cheese, this French-American mash-up is one of our favorite meals to date.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • Your choice of protein
  • 1 egg
  • 2 tablespoons gluten-free old-fashioned oats
  • 1 organic yellow onion
  • ½ cup cheese blend (mozzarella - provolone)
  • ½ cup cooked black lentils
  • 1 organic d’Anjou or other pear
  • Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories 580, Total Fat 29g (37% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 520mg (23% DV), Total Carb. 37g (13% DV), Fiber 13g (46% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Milk, Eggs, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Assemble and bake the meatloaf

Heat the oven to 425°F.

  • Lightly grease a sheet pan with oil.
  • Set aside half the garlic-herb blend for the onion.
  • Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large bowl, using a fork or whisk, blend the egg with the oats and half the garlic-herb blend. Add the meat, season generously with salt and pepper, and mix until just combined.

Transfer the meat mixture to the prepared sheet pan and form into a 6-by-2-inch loaf [2 loaves]. Bake, rotating the pan halfway through, until the meatloaf is almost cooked through, 13 to 15 minutes for ground beef-pork, beef, or plant-based Impossible Burger and 15 to 18 minutes for chicken or turkey. While the meatloaf is baking, prepare the onion. 


Prep and cook the onion

  • Peel and thinly slice the onion.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 7 to 8 minutes. Stir in the remaining garlic-herb blend and ¼ to ½ cup red wine or stock (from your pantry) or water and simmer until thickened slightly, 1 to 2 minutes. Remove from the heat. 


Finish the meatloaf

Remove the meatloaf from the oven, spoon the caramelized onion over the top, and sprinkle with the cheese blend. Return to the oven and bake until the cheese is melted and starting to brown and the meatloaf is cooked through, 2 to 3 minutes more; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 160°F for ground beef-pork, beef, or plant-based Impossible Burger and 165°F for chicken or turkey. While the meatloaf finishes baking, make the salad. 


Prep the remaining ingredients; assemble the salad

  • Rinse the lentils.
  • Core and cut the pear into ½-inch pieces. 

In a large bowl, stir together the lentils and half the tahini goddess dressing. Add the pear and mixed greens and stir to combine. Season to taste with salt, pepper, and more dressing if desired (set aside any remaining dressing for serving). 


Transfer the salad to individual plates. Slice the meatloaf and arrange on the plates. Serve any remaining dressing on the side.

Kids Can!
  • Grease the sheet pan for the meatloaf.
  • Divide the garlic-herb blend. 
  • Time the cooking.
  • Rinse the lentils.
  • Assemble the salad.