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Ingredients
- 2 pounds ground beef (80/20 blend for best flavor)
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 packet (1 oz) onion soup mix
- ½ cup breadcrumbs
- ½ cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper, to taste
- 1 cup shredded Gruyère or Swiss cheese (plus extra for topping)
For the Topping:
- ½ cup beef broth
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Caramelize the Onions
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook slowly for about 20 minutes, stirring often, until golden brown and caramelized. Add minced garlic and cook for another minute. Set aside to cool slightly. - Prepare the Meatloaf Mixture
In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, milk, eggs, Worcestershire sauce, thyme, salt, and pepper. Add half of the caramelized onions and mix gently until combined. Do not overmix — this keeps the meatloaf tender. - Form and Fill the Meatloaf
On a parchment-lined baking sheet or loaf pan, form half of the meat mixture into a loaf shape. Sprinkle the shredded cheese in the center, then top with the remaining meat mixture, sealing the edges around the cheese. - Prepare the Topping
In a small bowl, whisk together beef broth, ketchup, and Worcestershire sauce. Spoon or brush over the top of the meatloaf. - Bake
Preheat oven to 375°F (190°C) and bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). During the last 10 minutes, sprinkle additional cheese on top and let it melt beautifully over the loaf. - Garnish and Serve
Top with the remaining caramelized onions. Slice and serve with mashed potatoes, green beans, or a crisp salad.
Tips for the Best French Onion Meatloaf
- Take your time with the onions: Slowly caramelizing them develops deep, sweet flavor — the secret to this recipe’s magic.
- Choose good cheese: Gruyère adds a classic French onion flavor, but Swiss or provolone also work beautifully.
- Let it rest: Allow the meatloaf to rest for 10 minutes before slicing to keep it moist and flavorful.
- Make it saucy: For an extra-luxurious touch, drizzle a little beef gravy or onion au jus over each serving.
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