French Onion Meatloaf
This French Onion Meatloaf transforms a comforting classic into a rich and elegant dish. It captures the deep, savory flavors of French onion soup in every bite—tender meatloaf topped with golden caramelized onions and a creamy, bubbling cheese sauce. Perfect for family dinners or special occasions, this recipe is hearty, flavorful, and irresistibly comforting.
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 |
| Large eggs | 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
Step 1: Caramelize the Onions
Heat olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook slowly, stirring often, for 25–30 minutes until deeply golden and caramelized. Add small splashes of beef broth as needed to deglaze the pan. Stir in the minced garlic and cook for 2 more minutes. Set aside half of the onions for topping.
Step 2: Prepare the Meatloaf Mixture
Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, panko breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, fresh thyme, salt, pepper, and half of the caramelized onions. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
Step 3: Shape and Bake
Line a baking sheet with parchment paper. Transfer the meat mixture to the sheet and shape it into a loaf. Bake uncovered for 35–40 minutes, until cooked through.
Step 4: Make the Cheese Sauce
While the meatloaf bakes, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and the remaining beef broth. Cook until the sauce thickens slightly. Remove from heat, then stir in the mozzarella and Gruyère until smooth and creamy.
Step 5: Assemble and Broil
Remove the baked meatloaf from the oven. Top with the reserved caramelized onions and spoon over the cheese sauce. Sprinkle with a little extra Gruyère. Broil for 3–5 minutes, until the top is golden and bubbly.
