French Onion Meatloaf
From Janet's Recipe Box · about 1 hour
This is what happens when French onion soup and a classic meatloaf have a baby, and it is every bit as cozy as it sounds. A tender, savory beef meatloaf, a pile of jammy caramelized onions, and melty gruyere on top. It tastes a little fancy but it is really just comfort food, and it is exactly what I want on a chilly night with a pile of mashed potatoes. Here is how I make it.
Ingredients
- 2 large onions, thinly sliced, for caramelizing
- 2 tbsp butter for the onions
- 2 lbs ground beef (80/20 is perfect)
- 1 cup breadcrumbs
- 1 egg
- 1 packet French onion soup mix (or 2 tbsp beef bouillon plus onion powder)
- 2 tbsp Worcestershire sauce
- 1/2 cup beef broth or milk to keep it moist
- 1.5 cups shredded gruyere (or Swiss or provolone)
- Salt and pepper, plus fresh thyme if you have it
How I make it
- Caramelize the onions first. Melt the butter over medium-low and cook the sliced onions slowly, stirring now and then, until deep golden and jammy, about 20 to 25 minutes. This is the flavor, so do not rush it.
- Heat the oven to 375. In a big bowl, gently mix the ground beef, breadcrumbs, egg, soup mix, Worcestershire, broth, salt, and pepper. Fold in about half the caramelized onions.
- Shape into a loaf on a lined sheet pan or in a loaf pan. Do not pack it too tight or it gets dense.
- Bake for about 35 to 40 minutes, until nearly cooked through.
- Top with the rest of the caramelized onions and all the gruyere, then bake another 8 to 10 minutes until the cheese is melty and bubbly and the meatloaf is cooked through.
- Let it rest 5 to 10 minutes before slicing, so it holds together. Finish with a little fresh thyme.
Make it your own
Use half ground pork or turkey, add a spoon of Dijon to the mix, or swap in Swiss or provolone for the gruyere. Serve it over mashed potatoes with the pan juices spooned on top. Want another cozy comfort dinner? My chicken and rice casserole is in the same weeknight comfort lane.
My comfort-food staples
The loaf pan, box grater, and sturdy sheet pans I make this on are all in my Amazon storefront.
Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.Frequently asked questions
How do I keep meatloaf from being dry?
Do not overmix or pack it too tight, use 80/20 beef, and add a splash of broth or milk to the mix. Letting it rest before slicing keeps the juices in too.
Can I make it ahead?
Yes. Mix and shape the loaf a day ahead and keep it covered in the fridge, then bake when you are ready. You can also caramelize the onions in advance.
What cheese is best for French onion meatloaf?
Gruyere is the classic French onion choice, but Swiss or provolone melt beautifully too and are easier to find. Any good melty cheese works.
Janet
Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.
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