If there’s one dish that can wrap you in warmth on a chilly evening, it’s French Onion Meatloaf. Imagine tender, juicy meatloaf infused with herbs, layered with sweet, golden caramelized onions, and topped with a melty blanket of cheese. It’s everything you love about French onion soup, reimagined in hearty meatloaf form.
Ingredients (Serves 6)
For the Meatloaf:
- 2 lbs ground beef (80/20 preferred)
- 1 large egg
- 1 cup shredded mozzarella or Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Caramelized Onions:
- 1 large onion, thinly sliced
- 2 tablespoons butter
- Pinch of salt
- 1/2 teaspoon balsamic vinegar (optional, for depth of flavor)
For the Topping:
- 3/4 cup shredded mozzarella, Swiss, or Gruyère cheese
- Extra caramelized onions from above
Step-by-Step Instructions
1. Caramelize the Onions:
In a skillet over medium heat, melt the butter. Add the sliced onions and a pinch of salt, stirring to coat. Cook slowly, stirring every few minutes, for 15–20 minutes until the onions turn golden brown and soft. For added depth, stir in balsamic vinegar during the last minute of cooking. Remove from heat and set aside.
2. Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy cleanup.
3. Mix the Meatloaf Base:
In a large mixing bowl, combine ground beef, egg, shredded mozzarella, Parmesan cheese, finely chopped raw onion, minced garlic, Worcestershire sauce, salt, pepper, and dried thyme. Use your hands or a wooden spoon to mix gently until just combined—overmixing can make the meatloaf dense.
4. Assemble the Meatloaf:
Press half of the meat mixture into the prepared loaf pan, forming an even layer. Spread half of the caramelized onions over the top, then sprinkle with half of the shredded cheese.
5. Add the Remaining Layers:
Top with the remaining meat mixture, pressing lightly to seal the edges. Smooth the surface, then bake uncovered for 45 minutes.
6. Add the Final Topping:
Remove from the oven and top with the remaining caramelized onions and shredded cheese.
7. Finish Baking:
Return the meatloaf to the oven for another 10–15 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted and bubbly.
8. Rest and Serve:
Let the meatloaf rest for at least 10 minutes before slicing. Serve hot with mashed potatoes, sautéed greens, or crusty bread to soak up the juices.
Tips & Variations
- Cheese swap – Gruyère gives a more traditional French onion flavor, while mozzarella offers a creamier melt.
- Boost the flavor – Add a splash of beef broth to the onions while caramelizing for extra richness.
- Make it gluten-free – Swap breadcrumbs with almond flour or crushed gluten-free crackers.
- Lighter option – Use ground turkey or chicken, but add 1–2 tablespoons of olive oil for moisture.
- Mini meatloaves – Form into smaller loaves or muffin tins for faster cooking and easy portioning.
- Extra indulgent – Spread a thin layer of Dijon mustard inside the loaf before layering for a tangy kick.