Description
This French Onion Meatloaf is a savory twist on traditional meatloaf, featuring caramelized onions, Gruyère cheese, and aromatic herbs. Juicy ground beef is combined with breadcrumbs and flavorful seasonings, then baked to perfection with a cheesy topping for a comforting and delicious meal perfect for family dinners.
Ingredients
Scale
Meatloaf Mixture
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup beef broth
Topping
- 1 cup shredded Gruyère or Swiss cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Caramelize Onions: In a skillet over medium heat, melt the butter and add the thinly sliced onions. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes. Deglaze the skillet by adding the beef broth, stirring until the liquid is absorbed. Remove from heat and set aside to cool.
- Prepare Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix thoroughly until ingredients are evenly blended.
- Combine Onions and Cheese: Fold the cooled caramelized onions and half of the shredded Gruyère cheese into the meat mixture, ensuring an even distribution.
- Shape the Meatloaf: Shape the mixture into a loaf form and place it in a baking dish, smoothing the top for an even surface.
- Bake the Meatloaf: Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C), ensuring the meat is fully cooked and juicy.
- Add Cheese Topping: Remove the meatloaf from the oven and sprinkle the remaining shredded Gruyère cheese evenly over the top. Return to the oven and bake for an additional 5-10 minutes until the cheese melts and becomes bubbly and slightly golden.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Slice and serve warm with your preferred side dishes.
Notes
- Caramelizing onions takes time but adds deep, rich flavor to the meatloaf.
- Use fresh Gruyère or Swiss cheese for the best melt and taste.
- Check the internal temperature with a meat thermometer to ensure food safety.
- Allow the meatloaf to rest after baking to keep it moist and tender when sliced.
- This recipe can be made ahead and reheated, but always reheat until hot throughout.
