If you love classic comfort meals but crave something a little more elevated, this French Onion Meatloaf is your new favorite. It combines juicy, tender meatloaf with the deep, rich flavor of caramelized onions and a sweet-tangy glaze. Topped with melted cheese and bursting with aroma, it’s the kind of hearty homemade dinner that makes everyone rush to the table.
French Onion Meatloaf
Ingredients
For the Meatloaf
| Ingredient | Quantity |
|---|---|
| Ground beef or blend of beef and pork | 1 kg (2.2 lbs) |
| Breadcrumbs | 1 cup |
| Milk | 1/2 cup |
| Large eggs | 2 |
| Medium onion, finely chopped | 1 |
| Garlic cloves, minced | 2 |
| Dijon mustard | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Dried thyme | 1 tsp |
| Salt and black pepper | To taste |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Ketchup | 1/2 cup |
| Brown sugar | 2 tbsp |
| Apple cider vinegar | 1 tbsp |
For the Caramelized Onions
| Ingredient | Quantity |
|---|---|
| Pearl onions or small onions, peeled | 2 cups |
| Unsalted butter | 2 tbsp |
| Olive oil | 1 tbsp |
| Sugar | 2 tbsp |
| Balsamic vinegar | 1 tbsp |
| Salt | Pinch |
Instructions
Prepare the Meatloaf
Preheat your oven to 180°C (350°F). In a large bowl, combine the breadcrumbs and milk, letting them soak for about 5 minutes until softened. Add the ground meat, eggs, chopped onion, garlic, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper. Mix everything gently—just enough to combine. Overmixing can make the loaf dense instead of tender.
Shape and Bake
Shape the meat mixture into a loaf and place it on a parchment-lined baking sheet or in a loaf pan. Bake for 30 minutes while you prepare the glaze.
Prepare the Glaze
In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar until smooth.
Glaze the Meatloaf
After 30 minutes of baking, remove the meatloaf from the oven and brush the glaze evenly across the top. Return it to the oven and bake for another 20–25 minutes, or until the internal temperature reaches 70°C (160°F).
Caramelize the Onions
Meanwhile, melt the butter and olive oil together in a skillet over medium heat. Add the pearl onions and sauté for about 5 minutes. Sprinkle in the sugar and a pinch of salt, then continue cooking for 10–15 minutes until the onions become golden and caramelized. Finish by stirring in the balsamic vinegar for that irresistible depth of flavor.
Assemble and Serve
Once the meatloaf is done, spoon the caramelized onions over the top and let it rest for a few minutes before slicing. Garnish with fresh thyme if you’d like. Serve it warm with creamy mashed potatoes or roasted vegetables for a comforting, restaurant-worthy dinner that’s sure to impress.
