Meatloaf is already a comfort food classic, but this French Onion Meatloaf takes it to an entirely new level. Infused with the deep, savory flavors of French onion soup, then topped with caramelized onions and a rich, cheesy sauce, this dish is both hearty and elegant. It’s perfect for a cozy family dinner, yet impressive enough to serve at special gatherings when you want something unforgettable.
French Onion Meatloaf
Ingredients:
For the Meatloaf:
| Ingredient | Quantity |
|---|---|
| Ground beef (80/20 blend) | 2 lbs |
| Sweet onions, thinly sliced | 3 large |
| Olive oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Worcestershire sauce | 2 tablespoons |
| Beef broth | 1 cup |
| Eggs, large | 2 |
| Panko breadcrumbs | 1 cup |
| Fresh thyme, chopped | 1 tablespoon |
| Salt | 1 ½ teaspoons |
| Ground black pepper | 1 teaspoon |
| Dijon mustard | 2 teaspoons |
For the Cheese Sauce:
| Ingredient | Quantity |
|---|---|
| Mozzarella cheese, shredded | 1 cup |
| Gruyère cheese, shredded | 1 cup |
| Butter | 2 tablespoons |
| All-purpose flour | 1 tablespoon |
| Milk | ½ cup |
Step-by-Step Instructions:
Caramelize the Onions: Heat olive oil in a skillet over medium heat. Add the sliced onions with a pinch of salt and cook slowly, stirring often, until they’re deeply golden—about 25–30 minutes. Deglaze with splashes of beef broth as needed. Stir in garlic during the last 2 minutes. Reserve half of the onions for topping.
Prepare the Meatloaf Mixture: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and half of the caramelized onions. Mix gently until just combined—don’t overwork it.
Shape and Bake: Place mixture on a parchment-lined baking sheet and form into a loaf. Bake uncovered for 35–40 minutes.
Prepare the Cheese Sauce: In a small saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes. Gradually whisk in milk and remaining broth, cooking until thickened. Remove from heat and stir in mozzarella and Gruyère until smooth and creamy.
Assemble and Broil: Remove meatloaf from oven. Top with reserved caramelized onions and spoon over cheese sauce. Sprinkle with extra Gruyère. Broil for 3–5 minutes until bubbly and golden brown.