What is a recipe that completely blew my family away? I love meatloaf, it’s a classic, right? What would happen if I took everything I love about French onion soup – that rich, savory broth? What is the best way to use caramelized onions in a meatloaf? What is the recipe for French Onion Meatloaf? Is it easier to make a meatloaf?
What is French Onion Meatloaf?
What is your favorite meatloaf getting a French makeover? It’s essentially a classic meatloaf base, but instead of the usual ketchup topping, it is infused. What are the best flavors of French onion soup? What are some of the best Gruyere cheeses you’ve ever had? Is it savory, comforting, and surprisingly elegant? What is your grandma’s meatloaf?
Why you’ll love this recipe?
Honestly, where do I even begin? First and foremost, the flavor is just outstanding. The caramelized onions add this incredible sweetness that balances perfectly with the savory beef. It’s not just a meatloaf; it’s an experience.
Secondly, it’s surprisingly easy to make. Don’t let the fancy name fool you. It comes together quicker than you think, especially if you caramelize the onions ahead of time (I always do this on a Sunday afternoon when I’m already in the kitchen).
What I love most about this French Onion Meatloaf Recipe is how cost-effective it is. Ground beef is a budget-friendly protein, and onions are practically free, right? Plus, a little Gruyere goes a long way. This recipe is a winner for both your taste buds and your wallet. And, you can easily adapt it with different cheeses or herbs you have on hand. I’ve even tried adding a splash of red wine to the onion mixture, and it’s divine! It’s similar to a beef wellington without the hassle. My kids ask for this all the time and it quickly disappear at my house!
How do you make French onion meatloaf?
Quick Overview
What is the best way to caramelize onions in a meatloaf recipe? Is gruyere cheese a good cheese to bake? What is the best way to take your time with caramelizing onions? Where does magic happen? What’s the best part about this simple recipe? Is it easy to mess up?
Ingredients
For the Meatloaf
* 2 pounds ground beef (80/20 blend is ideal for flavor and moisture)
* 1 cup breadcrumbs (I prefer panko for extra crunch, but regular works too)
* 1 large egg, lightly beaten
* 1/2 cup milk (whole milk is best, but 2% works in a pinch. I tested it with almond milk and it actually made it even creamier!
* 2 cloves garlic, minced
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the French Onion Topping:
* 3 large yellow onions, thinly sliced
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 cup beef broth (low sodium is best so you can control the salt)
* 1/4 cup dry sherry or dry white wine (optional but adds a nice depth of flavor)
* 4 ounces Gruyere cheese, shredded
What is the step by
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper for easy removal. I always use parchment paper because it makes cleanup a breeze, and you can just lift the meatloaf. Right out of the pan.
Step 2: Caramelize the Onions
What is the most important step in cooking olive oil? Add the sliced onions and cook, stirring occasionally, until they are deeply golden brown and crisp. The slower they cook, the sweeter they will be. If they start to burn, reduce the heat. I always add a pinch of sugar halfway through to help them along.
Step 3: Deglaze the Pan
Once the onions are caramelized, pour in the beef broth and sherry (if using). How do you scrape up browned bits from the bottom of the pan? Simmer for a few minutes until the liquid has reduced slightly.
Step 4: Prepare the Meatloaf Mixture
In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic, Worcestershire sauce, and salt. Set aside. What is the best combination of thyme, Mix with your hands until just combined. Be careful not to overmix, or the meatloaf will be tough.
Step 5: Assemble the Meatloaf
How do you prepare a loaf pan? Press half of the mixture into the prepared pan. Top with half of the caramelized onions. Then, add the remaining meatloaf mixture and top with remaining onions.
Step 6: Bake
Bake for 50-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°C. Remove from the oven and allow to cool. I always use a meat thermometer to be sure. Nobody wants undercooked meatloaf!
Step 7: Add the Cheese
Remove meatloaf from the oven and top with Gruyere cheese. Return it to the oven for another 5-10 minutes, or until the cheese is melted and bubbly. What is your favorite part about the cheesy topping?
Step 8: Rest & Serve
Let meatloaf rest for 10 minutes before slicing and serving. This helps the juices redistribute, resulting in a more tender and flavorful meatloaf.
What is the best way to serve it?
What are some great French Onion Meatloaf recipes? Can you serve it with anything?
For a Classic Meal:What are some good recipes for roasted asparagus and mashed potatoes? I like to use the pan drippings to make a quick gravy for the mashed potatoes.
For a lighter option: For an extra light optionServe it with a simple green salad and some crusty bread for soaking up all those delicious onion rings.
For a Comfort Food Feast: Mac and cheese and steamed green beans make a cozy and satisfying meal.
What’s a good weeknight dinner? Serve it on toasted baguette slices as open-faced sandwiches. My kids love this! I always do this when I am in a hurry.
My family loves it with roasted root vegetables in the fall. Honestly, you can’t go wrong! It pairs well with so many things. It’s one of those meals that just feels good, you know?
Top Tips for Perfecting Your French Onion Meatloaf
Don’t Rush the Onions: Seriously, this is the key to the whole recipe. Caramelizing the onions takes time and patience, but it’s worth it. Don’t try to speed up the process by cranking up the heat. Low and slow is the way to go. I learned this the hard way after burning a few batches of onions!
Use Good Quality Ground Beef: I prefer an 80/20 blend for the best flavor and moisture. Lean ground beef can be a little dry.
Don’t Overmix the Meatloaf: Overmixing will result in a tough meatloaf. Mix the ingredients gently until just combined.
Add a Little Bread Crumb to the Onion Mixture: This helps absorb excess moisture and prevents the meatloaf from becoming soggy.
Let It Rest: Let the meatloaf rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. I even let it rest for 15 minutes sometimes.
Cheese Variations: If you don’t have Gruyere, you can use Swiss, Provolone, or even a sharp Cheddar. I’ve tried it with all of them, and they’re all delicious!
Herb Variations: Feel free to experiment with different herbs. Rosemary, sage, or even a pinch of red pepper flakes would be great additions.
Storing and Reheating Tips
Room Temperature: You can leave the meatloaf at room temperature for up to two hours. After that, it needs to be refrigerated.
Refrigerator Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. It’s still delicious cold!
Freezer Instructions: Wrap the meatloaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the meatloaf in the oven at 350°F (175°C) until heated through. You can also microwave it, but it might dry out a bit. I always add a little beef broth or water to the dish to keep it moist.
Glaze Timing Advice: If you plan to freeze the meatloaf, it’s best to add the cheese topping after thawing and before reheating. This will prevent the cheese from becoming rubbery.
Frequently Asked Questions
Final Thoughts
So there you have it, friends! My French Onion Meatloaf Recipe, a surprisingly easy and incredibly delicious twist on a classic comfort food. This meatloaf is packed with flavor, thanks to those caramelized onions and that gooey Gruyere cheese topping. It’s perfect for a weeknight dinner or a special occasion. If you’re looking for a way to spice up your meatloaf game, this is the recipe for you. I’ve made this countless times and it never fails.
If you love this recipe, you might also enjoy my French Onion Soup recipe or my classic meatloaf recipe.
Happy cooking! I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And be sure to share your own variations! What cheese did you use? Did you add any herbs? I’m always looking for new ideas. Enjoy!
French Onion Meatloaf Recipe
Ingredients
Main Ingredients
- 2 lb Ground Beef 80/20 blend
- 1 cup Bread Crumbs Plain, dried
- 1 envelope French Onion Soup Mix
- 1 cup Beef Broth Low Sodium
- 2 Large Eggs
- 2 Large Onions Thinly Sliced
- 2 tbsp Olive Oil
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 20-25 minutes, stirring occasionally.
- In a large bowl, combine ground beef, bread crumbs, French onion soup mix, beef broth, and eggs. Mix well.
- Add caramelized onions to the meat mixture and mix gently to combine.
- Transfer the meat mixture to a loaf pan. Bake for 60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
