French Onion Meatloaf – You know those nights when you’re staring into your fridge, just hoping something will jump out at you and say, “Make me!”? I was having one of those nights—looking for inspiration, and then it hit me: French onion soup. But here’s the thing: I was in the mood for something heartier. A bowl of soup just wasn’t going to cut it. So, I thought, Why not turn it into a meatloaf?
Now, I’m not saying it was a totally genius idea (though, in hindsight, I kind of am), but that’s how my French Onion Meatloaf came to life. I took everything I love about French onion soup—caramelized onions, rich broth, and, of course, gooey cheese—and made it into a meatloaf. And let me tell you, it was like the best of both worlds. The meatloaf was juicy and packed with flavor, the cheese got all bubbly and golden on top, and the onion sauce… well, that was the cherry on top. My family couldn’t get enough, and honestly, I don’t blame them.
It’s funny how the best recipes sometimes come from a random craving and a little bit of creativity. If you’re a fan of French onion soup, or just love a good meatloaf, this one’s going to be a new favorite.
Why You’ll Love This French Onion Meatloaf Recipe?
- Classic Comfort with a Twist: Meatloaf, but better. The caramelized onions and Gruyère cheese make it a savory upgrade.
- Cheese, Please: Gruyère melts beautifully and gets that perfect golden-brown, bubbly finish on top. It’s pure cheese magic.
- Packed with Flavor: You’ve got the sweetness of the onions, the richness of the beef, and that savory Worcestershire sauce—everything you need for a flavor-packed bite.
- Perfect for Cozy Nights: Whether it’s a quiet dinner at home or a family get-together, this French Onion Meatloaf is the cozy comfort food you’ll want to make again and again.
- Easy to Make: Don’t let the “fancy” name fool you—this comes together fairly easily. Trust me, it’s worth every step!
Ingredient Notes:
Here’s why each ingredient is essential to making this dish a showstopper:
- Ground Beef: The backbone of this meatloaf. I go for 80/20 because you want a little fat for juiciness, but not too much. Ground turkey works if you’re looking for something lighter, but beef really brings the flavor.
- Onions: The key to that French onion flavor. Caramelizing them takes time, but it’s so worth it. Trust me, don’t rush this step—those onions need to get golden and soft to bring out their natural sweetness.
- Gruyère Cheese: This cheese is the hero of this dish. It’s nutty, creamy, and just perfect for broiling to that golden, bubbly finish. Sure, Swiss would work in a pinch, but Gruyère is the real star.
- Breadcrumbs: These help hold everything together without drying out the meatloaf. You can use regular breadcrumbs, panko, or even crushed crackers if that’s what you’ve got.
- Worcestershire Sauce: It gives the meatloaf that savory, slightly tangy depth of flavor. You don’t want to skip it—it’s like the secret ingredient that makes everything come together.
- Thyme: A little herb goes a long way here, balancing the richness of the beef and cheese with a little earthiness. It’s subtle but essential.
How To Make French Onion Meatloaf?
Alright, now let’s get down to the good stuff. Here’s how to make this French Onion Meatloaf, step by step:
- Caramelize the Onions:
Start by heating up your olive oil and butter in a skillet over medium heat. Add the onions and cook them slowly, stirring occasionally, for about 20–25 minutes. You want them soft, golden, and caramelized—don’t rush this. When they’re ready, stir in the garlic for the last minute. Your kitchen should smell amazing right about now. - Mix the Meatloaf:
In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper. Then, stir in half of your caramelized onions. Mix gently—don’t overwork the meat or your loaf might turn out tough. - Shape and Bake:
Preheat your oven to 350°F (175°C). Shape your meat mixture into a loaf shape and place it in a baking dish or loaf pan. Bake for 45–50 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C). - Make the Onion Sauce:
While the meatloaf is baking, add the rest of the caramelized onions and beef broth to the skillet. Let it simmer for 5–7 minutes until it thickens into a savory sauce. This is the magic sauce that pulls everything together, so don’t skip it! - Add the Cheese and Broil:
Once the meatloaf is done, sprinkle the top with the grated Gruyère. Broil it for 3–5 minutes, just until the cheese gets all bubbly and golden. Pro tip: Don’t walk away during this step! It’s easy to go from golden to burnt in a flash. - Let It Rest and Serve:
After you remove the meatloaf from the oven, let it rest for 5–10 minutes before slicing. This helps keep all the juices in. Serve each slice with a spoonful of that amazing onion sauce, and get ready to dig in.
Storage Options:
Got leftovers? Lucky you! Store the French Onion Meatloaf in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for 10–15 minutes. If you’re freezing, wrap the cooked meatloaf tightly in plastic wrap and foil and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Want To Save This Recipe?
Variations and Substitutions:
Want to mix it up? Here’s how:
- Different Protein: Try using ground turkey or chicken for a lighter version. You could also use a blend of ground pork and beef for a different flavor.
- Cheese Options: Gruyère is fantastic, but Swiss or even cheddar would work. Mozzarella is another good choice for that melty, stretchy cheese.
- Breadcrumb Substitution: You can swap breadcrumbs for crushed crackers or panko if that’s what you’ve got on hand. If you’re gluten-free, try gluten-free breadcrumbs or crushed rice crackers.
What to Serve with French Onion Meatloaf?
- Mashed Potatoes: You need mashed potatoes with this. They’re creamy and perfect for soaking up that onion sauce.
- Green Veggies: Something like roasted broccoli or green beans adds freshness and color.
- Crusty Bread: If you’ve got extra onion sauce, you’ll want to have something to dip in it—garlic bread works beautifully.
- Simple Salad: A light, crisp salad with a tangy vinaigrette will balance the richness of the meatloaf.
Frequently Asked Questions:
Can I make this ahead of time?
You can absolutely prep this ahead of time. Assemble the meatloaf and refrigerate it overnight before baking. It’ll save you time on the day you’re serving it!
Can I freeze leftovers?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and foil before freezing. When you’re ready to eat it, thaw it overnight in the fridge and reheat in the oven.
Can I use a different kind of cheese?
You definitely can! If Gruyère isn’t your thing, Swiss, cheddar, or mozzarella would all work well. Each one will add a slightly different flavor, but they’ll all be delicious.
So, what do you think? Ready to give this French Onion Meatloaf a try? I promise, it’s comforting, cheesy, and packed with flavor—perfect for any occasion. Let me know how it turns out!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
French Onion Meatloaf
Ingredients
- 2 lbs ground beef
- 2 large onions thinly sliced
- 2 eggs
- 1/2 cup breadcrumbs
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
- 1 cup beef broth
- 1/2 cup Gruyère cheese grated
- 1 tbsp olive oil
Instructions
Caramelize the Onions:
- Heat the olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook for 20–25 minutes, stirring occasionally, until they are golden and caramelized. Add the minced garlic during the final 1–2 minutes of cooking. Set the caramelized onions aside.
Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Worcestershire sauce, dried thyme, salt, and pepper. Incorporate half of the caramelized onions into the mixture. Gently mix until just combined to avoid overworking the meat.
Shape the Meatloaf:
- Preheat the oven to 350°F (175°C). Shape the meat mixture into a loaf and place it in a baking dish or loaf pan.
Bake the Meatloaf:
- Bake the meatloaf for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
Prepare the Onion Sauce:
- In the same skillet used for caramelizing the onions, combine the remaining onions with the beef broth. Simmer the mixture over medium heat for 5–7 minutes, allowing it to reduce slightly and thicken into a flavorful sauce.
Add the Cheese and Broil:
- Remove the baked meatloaf from the oven and sprinkle the grated Gruyère cheese over the top. Broil for 3–5 minutes, or until the cheese is bubbly and golden brown.
Let Rest and Serve:
- Allow the meatloaf to rest for 5–10 minutes before slicing. Serve with the prepared onion sauce spooned over the top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
