Description
This French Onion Meatloaf combines the humble meatloaf with the rich, caramelized flavors of French onion soup, creating a dish that’s both familiar and excitingly new.
Ingredients
Scale
- For the meatloaf:
- 2 pounds ground beef (85/15 lean-to-fat ratio)
- 1 cup breadcrumbs (preferably panko for texture)
- 2 large eggs, lightly beaten
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup French fried onions, crushed (plus extra for topping)
- For the caramelized onions:
- 3 large sweet onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
- 1 cup beef broth
- For the cheese topping:
- 2 cups Gruyère cheese, shredded (Swiss cheese works as a substitute)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Caramelize the Onions: Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally for about 25-30 minutes until deeply golden and sweet. Add minced garlic and brown sugar in the last 5 minutes, then pour in beef broth and simmer until liquid reduces by half. Let cool slightly.
- Prepare the Meat Mixture: In a large bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, and seasonings. Add half of the cooled caramelized onions and half of the crushed French fried onions. Mix gently with your hands until just combined.
- Shape and Prepare for Baking: Line a rimmed baking sheet with parchment paper or aluminum foil. Form the meat mixture into a loaf shape approximately 9 inches long and 5 inches wide. Create a slight indentation along the top to hold additional toppings later.
- Initial Baking Phase: Preheat your oven to 375°F (190°C). Bake the meatloaf uncovered for 40 minutes. The internal temperature should reach about 135°F (57°C) at this point.
- Add the French Onion Topping: Remove the meatloaf from the oven and carefully spread the remaining caramelized onions over the top. Sprinkle with the shredded Gruyère cheese and add a layer of the remaining French fried onions.
- Final Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing.
Notes
- For a leaner option, substitute ground beef with ground chicken or turkey.
- Use whole grain breadcrumbs to increase fiber content.
- Don’t rush caramelizing the onions – this step builds the foundation of flavor.
- Avoid overmixing the meat mixture to prevent a dense loaf.
- The 10-minute rest time after baking is crucial to allow juices to redistribute.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American/French Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sodium: 620mg
- Fat: 27g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
Keywords: french onion meatloaf, comfort food, savory meatloaf, caramelized onions, cheese topped meatloaf, weeknight dinner