French Onion Meatloaf
This tender French onion meatloaf is filled with caramelized onions and shredded cheese, then topped with melted Gruyère and rich homemade onion gravy. Serve it with mashed potatoes for an easy comfort food dinner.
- Prep Time: 20 minutes
- Cook Time: 1 HOUR 15 MINS
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Caramelized Onions
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup beef broth
French Onion Meatloaf
- 2 pounds 85% lean ground beef
- 1 cup plain breadcrumbs
- 1 packet dry French onion soup mix
- 2 large eggs
- ¾ cup milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded Gruyère or Swiss cheese, divided
- Half of the caramelized onions
Onion Gravy
- Remaining caramelized onions
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- Chopped fresh chives, for garnish
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-low heat.
- Add the sliced onions, salt, and sugar. Cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deeply golden brown.
- Add the garlic and thyme. Cook for 1 minute.
- Pour in ¼ cup beef broth. Scrape up the browned bits from the bottom of the skillet and cook until most of the liquid has evaporated.
- Remove the skillet from the heat. Divide the onions in half. Set one half aside for the meatloaf and leave the remaining onions in the skillet for the gravy.
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly grease a 9-by-5-inch loaf pan.
- Add the ground beef, breadcrumbs, French onion soup mix, eggs, milk, Worcestershire sauce, ketchup, garlic powder, black pepper, ½ cup shredded cheese, and half of the caramelized onions to a large mixing bowl.
- Gently mix until everything is just combined. Do not overmix.
- Transfer the mixture to the prepared baking sheet and shape it into an even loaf.
- Bake for 45 minutes.
- Remove the meatloaf from the oven and sprinkle the remaining ½ cup of cheese over the top.
- Return the meatloaf to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and the center of the meatloaf reaches 160°F.
- Let the meatloaf rest for at least 10 minutes before slicing.
- While the meatloaf rests, add 2 tablespoons of butter to the skillet containing the remaining caramelized onions.
- Once the butter melts, sprinkle the flour over the onions. Cook for 1 minute while stirring constantly.
- Slowly pour in 2 cups of beef broth while whisking. Stir in the Worcestershire sauce.
- Bring the gravy to a gentle simmer. Cook for 5 to 7 minutes, stirring frequently, until thickened.
- Season the gravy with salt and black pepper to taste.
- Slice the meatloaf and spoon the warm onion gravy over each serving. Garnish with finely chopped chives.
Notes
Use 85% lean ground beef for a moist, tender meatloaf. Extra-lean ground beef can make the finished meatloaf dry.
Cook the onions slowly over medium-low heat so they caramelize without burning.
Mix the meatloaf ingredients only until combined. Overmixing can create a dense or tough texture.
Gruyère gives the recipe the most traditional French onion flavor. Swiss or provolone can be substituted.
Allow the meatloaf to rest for at least 10 minutes before slicing so it holds together.
Store leftover meatloaf and gravy separately in airtight containers in the refrigerator for up to four days.
Find it online: https://www.firsthomelovelife.com/french-onion-meatloaf/