Description
French Onion Meatloaf
This savory twist on a classic dish takes meatloaf to new heights! Inspired by the comforting flavors of French onion soup, this meatloaf is packed with caramelized onions, Gruyère cheese, and a rich onion sauce. It’s perfect for cozy dinners and will impress your family with its deep, comforting flavors. Serve it with mashed potatoes or roasted veggies for a full meal.
2 lbs ground beef
2 large onions, thinly sliced
2 eggs
2 cloves garlic, minced
1/2 cup breadcrumbs
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 tbsp butter
1 cup beef broth
1/2 cup Gruyère cheese, grated
1 tbsp olive oil
Salt and pepper, to taste
Directions:
1. Caramelize onions in butter and olive oil for 20-25 mins. Stir in garlic, cook 1-2 mins.
2. Mix ground beef, eggs, breadcrumbs, Worcestershire, thyme, salt, pepper, and half the onions.
3. Shape into a loaf, bake at 350°F (175°C) for 45-50 mins.
4. Make sauce with remaining onions and broth.
5. Broil cheese-topped meatloaf until golden. Rest 5-10 mins, slice, and serve.
Prep Time: 70 mins
Kcal: 480
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, caramelize the onions properly. In a large skillet over medium-low heat, melt the butter with olive oil. Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply golden and sweet. Do not rush this step. Add the minced garlic for the final 1-2 minutes, then remove from heat. Let cool slightly.
In a large bowl, combine the ground beef, eggs, breadcrumbs, Worcestershire sauce, dried thyme, salt, and pepper. Add half of the caramelized onion mixture. Using your hands, mix gently until just combined—overmixing will make the meatloaf tough. Transfer the mixture to a baking sheet lined with parchment paper and shape into a firm, even loaf, about 9×5 inches.
Bake in a preheated 350°F (175°C) oven for 45-50 minutes. While baking, prepare the sauce. Add the remaining caramelized onions to the skillet with the beef broth. Simmer for 5-7 minutes until slightly reduced. After the initial bake, carefully spoon some of the onion sauce over the meatloaf. Top with the grated Gruyère cheese. Switch the oven to broil and broil for 2-4 minutes until the cheese is bubbly and golden. Rest for 5-10 minutes before slicing.
Serving Suggestions
This rich meatloaf pairs beautifully with sides that complement its savory depth. Creamy mashed potatoes are a classic choice to soak up the onion sauce. For a lighter option, try roasted green beans, asparagus, or a simple arugula salad with a sharp vinaigrette to cut through the richness. A crusty baguette is perfect for mopping up any remaining sauce on the plate.
How-to Summary
Caramelize onions slowly for maximum flavor. Gently mix half the onions with beef, breadcrumbs, eggs, and seasonings. Shape into a loaf and bake. Simmer remaining onions with beef broth for a sauce. Top the baked loaf with sauce and Gruyère cheese, then broil until golden. Always let it rest before slicing.
Frequently Asked Questions
Can I use a different type of cheese? Yes, while Gruyère is authentic, Swiss, provolone, or a sharp white cheddar are excellent substitutes.
How do I store and reheat leftovers? Store slices in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of broth or in the microwave to prevent drying out.
Can I make this meatloaf ahead of time? Yes. Prepare the onion mixture and meat mixture separately. Refrigerate for up to 24 hours, then assemble and bake when ready.
What’s the best way to slice meatloaf cleanly? Use a sharp, serrated knife and a gentle sawing motion after the meatloaf has rested, which allows the juices to redistribute.
Can I use ground turkey instead of beef? You can, but the flavor will be milder. Consider using a 50/50 mix of ground turkey and pork for better moisture and flavor.
Common Mistakes to Avoid
- Rushing the Onions: Caramelizing onions takes time. High heat will burn them, leaving a bitter taste.
- Overmixing the Meat: This compacts the proteins, resulting in a dense, tough texture. Mix until ingredients are just combined.
- Skipping the Rest Time: Slicing immediately will cause the juices to run out, leaving a dry meatloaf. Always let it rest.
- Using a Loaf Pan: For better browning and to prevent steaming in its own fat, always shape and bake on a parchment-lined baking sheet.
Conclusion
This French Onion Meatloaf transforms a weeknight staple into a gourmet comfort food experience. The key lies in the patience required for the caramelized onions, which build a foundation of incredible sweetness and depth. By following the detailed steps and avoiding common pitfalls, you’ll create a show-stopping centerpiece that is both impressive and deeply satisfying. It’s a perfect recipe to master for cozy family dinners or when you want to elevate a familiar classic.