French Onion Meatloaf
A savory twist on classic meatloaf inspired by the rich, caramelized flavors of French onion soup. This moist and flavorful meatloaf is packed with caramelized onions, infused with French onion soup seasoning, and topped with melted Gruyère cheese for a comforting, crowd-pleasing meal.
Equipment
- Large skillet or sauté pan (for caramelizing onions)
- 9x5-inch loaf pan (metal or glass)
- Mixing bowls
- Measuring Cups and Spoons
- Meat thermometer
- Spatula or mixing spoon
- Oven
Ingredients
- 1.5 lbs ground beef (or beef/pork blend)
- 2 large yellow onions, thinly sliced
- 2 tbsp butter or olive oil (for caramelizing onions)
- 1 egg, beaten
- ½ cup breadcrumbs
- ¼ cup milk
- 1 packet (about 1 oz) French onion soup mix or ½ cup homemade beef broth concentrate
- 1 tsp minced garlic
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper, to taste
- 1 to 1½ cups shredded Gruyère or Swiss cheese
Instructions
- Caramelize onions: Heat butter/oil in skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, until deep golden and sweet, about 35–40 minutes. Remove from heat and cool slightly.
- Mix meatloaf base: In a large bowl, combine ground meat, beaten egg, breadcrumbs, milk, garlic, thyme, salt, and pepper. Mix gently to combine.
- Add onions and seasoning: Fold caramelized onions and French onion soup mix (or broth concentrate) into the meat mixture evenly.
- Shape and prepare: Press the mixture into the loaf pan evenly.
- Top with broth and cheese: Pour a thin layer of broth or canned French onion soup over the loaf. Sprinkle shredded cheese evenly on top.
- Bake: Preheat oven to 350°F (175°C). Bake meatloaf for 50–60 minutes until internal temperature reaches 160°F (71°C) and cheese is bubbly and golden.
- Rest: Let meatloaf rest for 10 minutes before slicing to retain juices.
- Serve: Slice and serve with mashed potatoes, roasted vegetables, or salad.
Notes
- Caramelizing onions is key to deep flavor—don’t rush this step!
- Use a meat thermometer to avoid overcooking and drying out the meatloaf.
- For gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko.
- Leftovers store well refrigerated up to 4 days or freeze for up to 3 months.
- Reheat gently in oven covered with foil to maintain moisture.
- Optional add-ins: sautéed mushrooms, fresh herbs, or a splash of Worcestershire sauce for extra umami.
- To speed up caramelizing, use a pinch of baking soda but sparingly to avoid bitterness.