French Onion Meatloaf: A Savory Marriage of Two Comfort Food Classics

ByEmily Beef & Steak, Main Dishes
French Onion Meatloaf

There’s something magical that happens when you combine the rich, caramelized flavors of French onion soup with the hearty comfort of a traditional meatloaf. I’ve spent years perfecting this recipe, which transforms two beloved comfort foods into an unforgettable dining experience. The secret lies in the slow-caramelized onions and perfectly melted Gruyère cheese, creating layers of flavor that will make this an instant family favorite.

Ingredients

For the Meatloaf:

  • 1 pound (450g) ground beef, 80/20 lean-to-fat ratio
  • 2 medium onions (about 14 oz/400g), thinly sliced
  • 1/2 cup (120ml) beef broth
  • 1 cup (120g) plain breadcrumbs
  • 1 large egg
  • 1 packet (1 oz/28g) French onion soup mix
  • 1 cup (100g) Gruyère cheese, shredded (Swiss cheese works as an alternative)
  • 2 tablespoons (30g) unsalted butter for caramelizing onions
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Detailed Instructions

Preparing the Onions

  1. Begin by slicing your onions thinly and uniformly. I find that slicing pole-to-pole (rather than across the equator) creates more stable, better-caramelizing pieces.
  2. Heat a large, heavy-bottomed skillet over medium heat. Add the butter and let it melt completely.
  3. Add your sliced onions to the pan, spreading them evenly. Sprinkle with a pinch of salt to help draw out moisture.
  4. Cook the onions for 25-30 minutes, stirring every 5-7 minutes. You’re looking for a deep golden brown color and intense sweetness. Don’t rush this step – it’s crucial for developing flavor.

Assembling the Meatloaf

  1. Preheat your oven to 350°F (175°C) with the rack in the middle position.
  2. Reserve about 1/3 of the caramelized onions for topping. Let the remaining onions cool for 10 minutes before mixing into the meat.
  3. In a large bowl, combine the ground beef, cooled caramelized onions, breadcrumbs, beaten egg, onion soup mix, beef broth, salt, and pepper. Mix gently with your hands just until combined – overworking will result in a tough meatloaf.
  4. Line a 9×5 inch (23×13 cm) loaf pan with parchment paper, leaving overhang on the long sides for easy removal.

Layering and Baking

  1. Press half the meat mixture into the prepared pan.
  2. Create a shallow channel down the center and add 1/2 cup of the shredded Gruyère.
  3. Cover with remaining meat mixture, sealing the edges well.
  4. Top with reserved caramelized onions and remaining cheese.
  5. Bake for 60-70 minutes, or until an instant-read thermometer registers 160°F (71°C) in the center.
  6. Let rest for 15 minutes before lifting out of the pan and garnishing with fresh parsley.

Nutrition Information

Per serving (based on 6 servings):

  • Calories: 385
  • Protein: 28g
  • Fat: 24g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sodium: 680mg

Serves 6 generous portions

Storage and Reheating

This meatloaf keeps beautifully in an airtight container in the refrigerator for up to 4 days. For best reheating results, slice before reheating and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through.

The flavors actually develop further overnight, making this an excellent make-ahead meal. You can also freeze individual portions for up to 3 months – just wrap them well in foil and place in a freezer bag.

Pro Tips

  • Let your meat come to room temperature before mixing – this ensures even cooking
  • Don’t skip the resting period after baking – this helps the meatloaf hold together when slicing
  • For extra flavor, deglaze the onion pan with a splash of dry white wine or sherry
  • If you prefer a firmer texture, reduce the beef broth to 1/3 cup

Serve this French Onion Meatloaf with creamy mashed potatoes and steamed green beans for a complete meal that elevates comfort food to new heights.