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
- 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.
- Heat a large, heavy-bottomed skillet over medium heat. Add the butter and let it melt completely.
- Add your sliced onions to the pan, spreading them evenly. Sprinkle with a pinch of salt to help draw out moisture.
- 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
- Preheat your oven to 350°F (175°C) with the rack in the middle position.
- Reserve about 1/3 of the caramelized onions for topping. Let the remaining onions cool for 10 minutes before mixing into the meat.
- 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.
- 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
- Press half the meat mixture into the prepared pan.
- Create a shallow channel down the center and add 1/2 cup of the shredded Gruyère.
- Cover with remaining meat mixture, sealing the edges well.
- Top with reserved caramelized onions and remaining cheese.
- Bake for 60-70 minutes, or until an instant-read thermometer registers 160°F (71°C) in the center.
- 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.
