Description
This French Onion Meatloaf recipe combines savory ground beef with caramelized onions and melted Gruyère cheese for a comforting and flavorful main dish. Slow-cooked in the oven, the meatloaf is infused with classic French onion flavors including sautéed onions, Worcestershire sauce, and Dijon mustard, making it the perfect hearty meal for family dinners.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large onions, thinly sliced
- 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
- 2 tablespoons butter
- 1/4 cup beef broth
- 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 them gently, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. Deglaze the pan with beef broth, stirring until the liquid is absorbed. Remove from heat and set aside to cool.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix all ingredients thoroughly until well blended.
- Add Onions and Cheese: Fold the cooled caramelized onions and half of the shredded Gruyère cheese into the meat mixture carefully to distribute evenly.
- Shape Meatloaf: Form the mixture into a loaf shape and place it into a baking dish, making sure it’s evenly shaped for consistent cooking.
- Bake: Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (70°C) to ensure it is fully cooked.
- Add Remaining Cheese and Continue Baking: Sprinkle the remaining Gruyère cheese evenly over the top of the meatloaf. Return it to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice and serve warm with your favorite side dishes.
Notes
- For best results, use ground beef that is 80% lean to keep the meatloaf juicy.
- Caramelizing onions slowly is key to developing the rich flavor famous in French onion dishes.
- You can substitute Gruyère with Swiss cheese if Gruyère is unavailable.
- Make sure to let the meatloaf rest before slicing to prevent it from falling apart.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
