Description
This Irresistible French Onion Meatloaf combines the rich, savory flavors of caramelized onions, melted Gruyère cheese, and seasoned ground beef for a comforting and delicious twist on classic meatloaf. The slow-cooked onions add a deep sweetness and umami, enhanced with Worcestershire sauce and fresh thyme, baked to perfection with a cheesy center and crispy onion topping for texture.
Ingredients
Scale
Meatloaf Mixture
- 1.5 pounds ground beef (80/20 blend)
- 3/4 cup breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup beef broth
Cheese and Topping
- 1 cup Gruyère or Swiss cheese, shredded (divided)
- 1/2 cup crispy fried onions (optional topping)
Instructions
- Caramelize the Onions: Heat butter in a skillet over medium-low heat. Add the thinly sliced yellow onions and cook slowly for 25–30 minutes, stirring occasionally, until they become golden brown and jammy. Then, deglaze the pan by pouring in the beef broth and scraping the bottom to lift any browned bits. Let it cook down slightly and then remove from heat.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, half of the caramelized onions, breadcrumbs, eggs, Worcestershire sauce, minced garlic, thyme, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat to keep the meatloaf tender.
- Assemble the Meatloaf: Preheat your oven to 375°F (190°C). Place half of the meat mixture into a loaf pan, pressing to spread evenly. Create a trench or indentation down the center and fill it with the shredded Gruyère or Swiss cheese. Cover the cheese layer with the remaining meat mixture and seal the edges well to encase the cheese.
- Bake the Meatloaf: Bake the meatloaf in the preheated oven for 45–50 minutes. About 10 minutes before it’s done, remove from the oven and top with the remaining caramelized onions, shredded cheese, and crispy fried onions if using. Return to the oven and bake until the cheese is melted and the topping is golden and crisp.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute and makes slicing easier. Slice and serve hot for a savory, cheesy, and flavorful meal.
Notes
- Using a high-fat ground beef blend like 80/20 ensures the meatloaf stays moist.
- Slowly caramelizing the onions is key for deep flavor; do not rush this step.
- Gruyère cheese adds a nutty, creamy depth, but Swiss cheese is a great substitute.
- Crispy fried onions topping is optional but adds wonderful texture contrast.
- Resting the meatloaf before slicing helps keep it from falling apart.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
