French Onion Meatloaf
The deep, savory soul of French onion soup meets meatloaf for the most comforting dinner you'll make all fall.
Equipment
- Large Skillet (12-inch)
- Large Mixing Bowl
- Box Grater
- Rimmed Baking Sheet
- Wire Rack
Ingredients
Caramelized Onions
- 3 large yellow onions, sliced thin
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- salt to taste
Meatloaf Mixture
- 2 lbs ground beef (80/20)
- 1 cup panko breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 0.5 cup beef broth
- 2 large eggs
- salt and pepper to taste
Topping
- 6 oz Gruyère, grated (about 2 cups)
Instructions
- Caramelize the onions: Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring every few minutes, for 20-25 minutes until deep golden brown and jammy. Add the minced garlic and fresh thyme in the last 2 minutes, stirring until fragrant.
- Make the meatloaf mix: In a large bowl, whisk the eggs. Add the Worcestershire sauce, Dijon mustard, and beef broth. Whisk until combined. Add the ground beef, panko breadcrumbs, and half of the caramelized onions. Use your hands to gently mix everything together until no streaks of raw meat remain.
- Shape the loaf: Transfer the mixture to a rimmed baking sheet lined with parchment or foil. Shape it into a domed loaf, about 10 inches long and 4 inches wide.
- Bake the loaf: Bake at 350°F for 50-60 minutes, until the internal temperature reaches 155°F. Press the center gently – a finished loaf springs back.
- Top with Gruyère: Pull the meatloaf out of the oven. Spread the remaining caramelized onions over the top, then sprinkle the grated Gruyère evenly over everything. Return to the oven for 10-15 minutes, until the cheese is bubbly and golden brown.
- Rest before slicing: Let the meatloaf rest on a wire rack for at least 10 minutes before slicing. This allows the juices to redistribute – do not skip!
Notes
Don't rush the onions – low and slow is the only way. Use a sheet pan instead of a loaf pan for more crispy edges. Always let the meatloaf rest for 10 minutes. Make a double batch of caramelized onions and freeze half for future meals. Store leftovers in the fridge for up to 4 days, or freeze the whole cooked loaf (without cheese) for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes.