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French Onion Meatloaf
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This French Onion Meatloaf combines the rich, savory flavors of caramelized onions with a juicy, tender meatloaf base. Topped with melted Gruyère or Swiss cheese, it’s a comforting dish perfect for family dinners or meal prep. Serve it with mashed potatoes or a fresh green salad for a complete meal.

Ingredients

Scale
  • 1 1/2 pounds ground beef
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 cup beef broth
  • 1 cup shredded Gruyère or Swiss cheese

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C).
  2. Caramelize the Onions:
    In a skillet over medium heat, melt the butter. Add the thinly sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 20-25 minutes. Add the minced garlic during the last 2 minutes of cooking. Deglaze the pan with a splash of beef broth, scraping up any browned bits, and cook until the liquid is absorbed. Set aside to cool.
  3. Prepare the Meatloaf Mixture:
    In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
  4. Add the Caramelized Onions:
    Fold half of the caramelized onions into the meatloaf mixture, reserving the other half for topping.
  5. Shape and Bake:
    Transfer the meatloaf mixture to a greased loaf pan or shape it into a loaf on a baking sheet. Spread the remaining caramelized onions evenly over the top. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
  6. Add Cheese and Broil:
    Remove the meatloaf from the oven and sprinkle the shredded Gruyère or Swiss cheese over the top. Return to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
  7. Rest and Serve:
    Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes it easier to slice. Serve warm and enjoy!

Notes

  • For a lighter version: Use ground turkey or chicken instead of beef.
  • Make it gluten-free: Substitute gluten-free breadcrumbs or rolled oats for the breadcrumbs.
  • Meal prep: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • Enhance flavor: Add a splash of red wine to the onions while caramelizing for extra depth.

Nutrition

Find it online: https://recipes.gernarb.com/french-onion-meatloaf-a-savory-twist-on-a-classic-comfort-food-%f0%9f%a7%85%f0%9f%8d%96/