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For the onions:
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1.Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
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2.Add thyme, saute for minute or two, then add the wine and beef broth.
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3.Reduce until very little liquid remains.
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4.Set aside.
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For the meatloaf:
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1.Preheat oven to 350u00b0F.
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2.In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat.
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3.On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle.
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4.Set aside 1/2 cup shredded mozzarella cheese and 1/2 cup og the caramelized onions. Sprinkle the remaining 11/2 cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan.
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5.Sauce - whisk together, bring to boil, simmer till thickened.
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6.Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below).
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7.Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese.
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8.Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
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9.Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve.
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For the sauce:
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1.Whisk ingredients together in a small saucepan, and bring to a boil over medium heat.
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2.Reduce to a simmer until reduced and thickened
