French Onion Meatloaf takes classic meatloaf to new heights by marrying all of the delicious, caramelized flavor of French onion soup with a deliciously juicy and tender meatloaf. It’s filled with savory onions, garlic, Gruyère cheese and herbs, giving you a warming and tasty dish the whole family will enjoy. This cheesy-topped meatloaf goes from weeknight dinner to special occasion treat in one easy step.
Ingredients:
2 pounds ground beef
This hearty meatloaf is made with ground beef. For the juiciest results, use an 80/20 ratio.
1 cup beef broth
Beef broth provides moisture and a deep flavor, a little like French onion soup.
1/2 cup grated Gruyère cheese
Gruyère cheese provides a nutty, savory flavor that melts beautifully in the meatloaf. You can substitute Swiss cheese.
1/2 cup breadcrumbs
Diced bread (or crackers) function as the meatloaf’s binders, the things that hold the whole structure together while keeping it tender.
Salt and pepper, to taste
Taste for seasoning: it should be quite salty, enhancing all the savory notes.
1 tablespoon olive oil
For this, you need olive oil to sauté the onions and garlic to develop all of their sweet, caramelized flavors.
2 tablespoons butter
Butter is crucial for soaking up the onions, and for providing that rich, golden flavor.
2 large onions, thinly sliced
There are caramelized onions, which are central to this dish capturing the spirit of French onion soup.
2 cloves garlic, minced
GARLIC provides an extra layer of savory depth to the meatloaf.
2 eggs
Eggs have a binder function, helping hold the meatloaf together.
1 tablespoon worcestershire sauce
Worcestershire sauce brings umami and depth, rounding out the savory notes of the dish.
1 teaspoon dried thyme
Thyme is the ideal herb to pair with the French onion flavors, as it provides a fragrant earthiness to the meatloaf.
Instructions:
Step 1: Caramelize the Onions
- In a large skillet over medium, heat 1 tablespoon olive oil and 2 tablespoons butter.
- Add the sliced onions poach and cook, stirring occasionally, for 20 to 25 minutes, until the onions are deep golden brown and caramelized. Lower heat if needed to avoid scorching.
- Add minced garlic, and saute another 1-2 minutes until fragrant.
- Transfer the onions to a bowl and let cool slightly.
Step 2: Make the Meatloaf Mixture
- In a large bowl, mix the ground beef, eggs, bread crumbs, Worcestershire Sauce, dried thyme, and s &p.
- Add half to the meat mixture, reserving the second half for the sauce.
- Mixed everything together, gently until just combined. Be careful not to overmix, as overmixing makes the meatloaf tough.
Step 3: Form the Meatloaf and Bake
- Preheat the oven to 350°F (175°C).
- Place the meat mixture in a baking dish or loaf pan and form it into a loaf.
- Grill for 45-50 minutes in a preheated oven, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Step 4: Make the French Onion sauce
- While the meatloaf bakes, add the remaining caramelized onions back to the skillet.
- To the skillet, add 1 cup beef broth, and bring to a simmer over medium heat.
- Cook for 5-7 minutes until everything has reduced and thickened into a savory onion sauce.
Step 5: Transfer the Cheese and Broil
- Transfer the meatloaf to its place in the oven and bake until the meatloaf is cooked through, then remove the meatloaf and mound the grated Gruyère on top of it.
- Set the oven to broil, put the meatloaf back in for 3 to 5 minutes or until the cheese is bubbly and golden brown.
- Take the meatloaf out of the oven, and let rest for 5-10 minutes before slicing.
Step 6: Top with French Onion Sauce
- Slice the meatloaf and arrange it with the rich French onion sauce spooned over the top.
Serving and Storage Tips:
Serving: This meatloaf is great with mashed potatoes, roasted vegetables or a salad of greens. The creamy French onion sauce is great for drizzling over the sides, too.
Storage: Refrigerate any leftover meatloaf in an airtight container for up to 3 days. Reheat gently in the microwave or oven to serve.
Helpful Notes:
Slow-cook to caramelize onions: The caramelization process is not something to rush. Long, slow cooking coaxes the sweetness and depth of flavor out of onions.
Don’t Overmix the Meat: Combine the meatloaf ingredients, mixing just until combined, lest the meatloaf turn out tough.
Gruyère Cheese Alternative: Gruyère cheese can be substituted with Swiss or mozzarella if you don’t have it on hand and want a similar melt and flavor.
Tips from Well-Known Chefs:
Chef Alton Brown: “For perfectly caramelized onions, cook them low and slow. “A dash of sugar can accelerate the process without sacrificing flavor.”
Chef Ina Garten: “Always let your meatloaf rest after you cook it. That helps the juices redistribute, making every slice more tender and juicy.”
Frequently Asked Questions:
Q1: Can I use something other than meat?
A1: Yes! For a different flavor profile, use ground turkey, pork or a combination of beef and pork.
Q2: Is there a substitute for breadcrumbs?
A2: Crushed crackers, oats, or even almond flour for a gluten-free option.
Q3: How can I keep my meatloaf from drying out?
A3: You definitely don’t want to overbake the meatloaf, so using a meat thermometer to test for doneness is a great tip! Additionally, letting your meatloaf rest before slicing it will help it hold moisture.
Q4: Can I prepare this meatloaf in advance?
A4: Yes! You can prepare the meatloaf mixture and refrigerate it for up to a day ahead. When you are ready to bake, just pop it in the oven and continue!
Q5: Can I freeze this meatloaf?
A5: Absolutely! You can also freeze the uncooked meatloaf for 3 months or so. Thaw the pie in the refrigerator overnight before baking. You can also freeze cooked meatloaf and reheat in the oven.
Q6: What cheese can I use instead of Gruyère?
A6: Swiss cheese, mozzarella or even cheddar would work based on what you like.
Q7: How can I keep the meatloaf from falling apart?
A7: Make sure you are using the right amount of binder (bread crumbs and eggs) and do not overmix the meat. And then let the meat loaf rest before slicing.
Q8: Can I add vegetable in the meatloaf?
A8: Yes, you can add finely chopped vegetables like bell peppers, carrots, or mushrooms to the meat mixture for added flavor and nutrition.
Q9: Does this dish have to be made in a loaf pan?
A9: Yes! You can also shape the meatloaf by hand on a baking sheet, or in a casserole dish.
Q10: What to serve with French Onion Meatloaf?
A10: This meatloaf goes great with mashed potatoes, roasted vegetables or a green salad. Serve with a slice of crusty bread to soak up the sauce!
This French Onion Meatloaf is a dangerously delicious spin on an old favorite. The meatloaf is boosted to another level with caramelized onions and Gruyère cheese, so rich and flavorful. Plate it up with a good spoonful of the onion sauce for a filling, culinary masterpiece that’s bound to impress! Enjoy!
French Onion Meatloaf
Ingredients
- 2 lbs ground beef
- 2 large onions thinly sliced
- 2 eggs
- Salt and pepper to taste
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp butter
- 1 cup beef broth
- 1/2 cup Gruyère cheese grated
- 1 tbsp olive oil
Instructions
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add thinly sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized. Stir in minced garlic and cook for 1-2 minutes. Set aside.
- In a large bowl, combine ground beef, eggs, breadcrumbs, Worcestershire sauce, dried thyme, salt, and pepper. Mix in half of the caramelized onions. Gently mix until just combined.
- Preheat oven to 350°F (175°C). Shape the meat mixture into a loaf in a baking dish or loaf pan.
- Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
- In a skillet, add the remaining caramelized onions and 1 cup beef broth. Simmer for 5-7 minutes to reduce slightly and thicken into an onion sauce.
- Remove meatloaf from the oven and top with grated Gruyère cheese. Broil for 3-5 minutes until bubbly and golden.
- Let the meatloaf rest for 5-10 minutes before slicing. Serve with the French onion sauce spooned over the top.