This French Onion Meatloaf takes traditional meatloaf to the next level by combining the rich, caramelized flavor of French onion soup with a juicy, tender meatloaf. It’s packed with savory onions, garlic, Gruyère cheese, and herbs, making it a comforting and flavorful dish that your whole family will love. With its cheesy topping and beefy flavor, this meatloaf is perfect for weeknight dinners or special occasions.
Ingredients:
- 2 pounds ground beef
Ground beef provides the base for this hearty meatloaf. Use an 80/20 ratio for the juiciest results. - 1 cup beef broth
Beef broth adds moisture and rich flavor, reminiscent of French onion soup. - 1/2 cup grated Gruyère cheese
Gruyère cheese adds a nutty, savory flavor that melts beautifully into the meatloaf. Swiss cheese can be used as a substitute. - 1/2 cup breadcrumbs
Breadcrumbs help bind the meatloaf, giving it structure while keeping it tender. - Salt and pepper, to taste
Season generously to enhance all the savory flavors. - 1 tablespoon olive oil
Used to sauté the onions and garlic, which brings out their sweet, caramelized flavors. - 2 tablespoons butter
Butter is essential for caramelizing the onions and giving them that rich, golden flavor. - 2 large onions, thinly sliced
Caramelized onions are key to capturing the essence of French onion soup in this dish. - 2 cloves garlic, minced
Garlic adds an extra layer of savory depth to the meatloaf. - 2 eggs
Eggs act as a binder, helping to hold the meatloaf together. - 1 tablespoon Worcestershire sauce
Worcestershire sauce adds umami and depth, enhancing the savory notes of the dish. - 1 teaspoon dried thyme
Thyme is the perfect herb to complement the French onion flavors, bringing a fragrant earthiness to the meatloaf.
Instructions:
Step 1: Caramelize the Onions
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden and caramelized. Reduce heat if necessary to prevent burning.
- Once caramelized, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Set the onions aside to cool slightly.
Step 2: Prepare the Meatloaf Mixture
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Worcestershire sauce, dried thyme, and salt and pepper to taste.
- Add half of the caramelized onions to the meat mixture, saving the other half for the sauce.
- Mix everything together gently until just combined. Be careful not to overmix, as this can make the meatloaf tough.
Step 3: Shape and Bake the Meatloaf
- Preheat your oven to 350°F (175°C).
- Transfer the meat mixture to a baking dish or loaf pan and shape it into a loaf.
- Bake in the preheated oven for 45-50 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Step 4: Prepare the French Onion Sauce
- While the meatloaf is baking, return the remaining caramelized onions to the skillet.
- Add 1 cup beef broth to the skillet and bring to a simmer over medium heat.
- Let the mixture cook for 5-7 minutes, allowing it to reduce slightly and thicken into a savory onion sauce.
Step 5: Add the Cheese and Broil
- Once the meatloaf is cooked through, remove it from the oven and top it with the grated Gruyère cheese.
- Switch the oven to broil and return the meatloaf to the oven for 3-5 minutes, or until the cheese is bubbly and golden brown.
- Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
Step 6: Serve with French Onion Sauce
- Slice the meatloaf and serve it with the rich French onion sauce spooned over the top.
Serving and Storage Tips:
- Serving: This meatloaf pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad. The rich French onion sauce is perfect for drizzling over the sides, too.
- Storage: Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Helpful Notes:
- Caramelize Onions Slowly: Don’t rush the caramelization process. Cooking the onions low and slow brings out their natural sweetness and depth of flavor.
- Don’t Overmix the Meat: When combining the meatloaf ingredients, mix just until combined to keep the meatloaf tender.
- Gruyère Cheese Alternative: If you don’t have Gruyère cheese, you can substitute it with Swiss or mozzarella for a similar melt and flavor.
Tips from Well-Known Chefs:
- Chef Alton Brown: “For the best caramelized onions, cook them low and slow. Adding a pinch of sugar can help speed up the process without compromising flavor.”
- Chef Ina Garten: “Always let your meatloaf rest after cooking. This helps the juices redistribute, making each slice more tender and juicy.”
