French Onion Meatloaf

Caramelize the Onions
1 Slice the onions thinly using a very sharp knife or a mandoline.
2 Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
3 Melt the butter in the pan, and then add onions.
4 Cook—stirring constantly with a wooden spoon—until slightly browned/caramelized, then remove from pan.
5 Set the onions aside to cool slightly.
6 Do not clean the pan. Everything else will build off these caramelized onions!
Make the Meatloaf
1 In a large glass bowl, measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes.
2 Using your hands, mix the ingredients together until well combined.
3 Form one or two loafs.
4 Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
5 Sear the meatloaf on ALL sides. (If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.)
6 When the meatloaf is browned on all sides and the Saute setting is complete, add ½ cup of beef stock.
7 Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
8 When the pressure cook has completed, depressurize the Instant Pot.
9 Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)
Make the Gruyere Gravy
1 Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
2 Add the flour into the pan drippings, and stir using a wooden spoon.
3 When the flour begins changing color, add the additional caramelized onions and the beef stock.
4 Season with the fresh thyme and any additional salt or pepper. (I didn't think any more was needed, but taste the gravy at this point and go with your tastebuds!)
5 When the setting has completed, add the cheese, melting at the very end.
6 Serve warm over the meatloaf and enjoy immediately!