Description
This French Onion Meatloaf is a savory and comforting twist on classic meatloaf, featuring caramelized onions, beef broth, and French onion soup mix for rich flavor. Filled with melted Gruyère or Swiss cheese and topped with caramelized onions, this dish delivers a deliciously gooey center and a crispy, flavorful crust, perfect for a satisfying family dinner.
Ingredients
Scale
Meatloaf
- 1 lb ground beef (preferably a mix of lean and fatty)
- 2 medium onions, sliced
- ½ cup beef broth
- 1 cup breadcrumbs (plain or Italian)
- 1 large egg
- 1 packet French onion soup mix
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons butter (for sautéing onions)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the meatloaf.
- Caramelize Onions: In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Set aside a portion of the caramelized onions for topping later.
- Combine Ingredients: In a large bowl, combine the ground beef, most of the caramelized onions (reserving some for topping), breadcrumbs, beef broth, egg, and French onion soup mix. Mix gently until just combined to avoid making the meat tough.
- Shape the Meatloaf: Form the mixture into a loaf shape and place it into a greased loaf pan or on a parchment-lined baking sheet.
- Add Cheese and Toppings: Create a small well in the center of the meatloaf and sprinkle half of the shredded Gruyère or Swiss cheese inside. Cover the loaf with the remaining cheese and top with the reserved caramelized onions.
- Bake: Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (70°C), ensuring it is fully cooked and juicy.
- Rest and Serve: Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm for best flavor and texture.
Notes
- Using a mix of lean and fatty ground beef helps keep the meatloaf moist and flavorful.
- Caramelizing the onions slowly is key to developing the dish’s rich, sweet flavor.
- The beef broth adds moisture and depth to the meat mixture.
- Allowing the meatloaf to rest after baking helps retain its juices when sliced.
- You can substitute Gruyère cheese with Swiss cheese based on availability or preference.
- For a gluten-free option, use gluten-free breadcrumbs or omit them and replace with oats.
