Description

This French Onion Meatloaf combines classic savory meatloaf with the rich, caramelized flavors of French onion soup. Ground beef is blended with aromatic herbs, Worcestershire sauce, and Dijon mustard, then folded with sweet caramelized onions and Gruyère cheese. Baked to perfection, it offers a comforting dish with a cheesy topping that is melted and bubbly, perfect for a hearty family meal.

Ingredients

Scale

Meatloaf Mixture

1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
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

Caramelized Onions

2 large onions, thinly sliced
2 tablespoons butter
1/4 cup beef broth

Topping

1 cup shredded Gruyère or Swiss cheese

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
Caramelize Onions: In a skillet over medium heat, melt the butter. Add the thinly sliced onions and cook them slowly for 20-25 minutes until they are golden brown and caramelized. Deglaze the pan with beef broth, stirring to absorb all the flavors. Remove from heat and set aside to cool.
Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix everything until well combined but do not over-mix to keep the meatloaf tender.
Fold in Onions and Cheese: Gently fold the cooled caramelized onions and half of the shredded Gruyère cheese into the meat mixture ensuring even distribution.
Shape and Bake: Shape the mixture into a loaf and place it into a baking dish. Transfer to the preheated oven.
Bake Meatloaf: Bake the meatloaf at 350°F (175°C) for 1 hour or until the internal temperature reaches 160°F (70°C), ensuring it is fully cooked.
Add Cheese Topping: Remove the meatloaf from the oven and sprinkle the remaining shredded Gruyère cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese melts and becomes bubbly and golden.
Rest and Serve: Let the meatloaf rest for 10 minutes outside the oven. This helps the juices redistribute, making the meatloaf moist and easier to slice. Serve warm with your favorite sides and enjoy.

Notes

Caramelizing the onions slowly develops deep flavor; avoid high heat to prevent burning.
Using Gruyère cheese adds a distinct nutty taste but Swiss cheese is a good substitute.
Allowing the meatloaf to rest before slicing improves texture and juiciness.
Check the internal temperature with a meat thermometer to ensure safe doneness.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.