This French Onion Meatloaf combines the comforting flavors of classic meatloaf with tasty caramelized onions and gooey cheese. It’s a warm hug on a plate!
Who knew meatloaf could be so fancy? I can’t resist sneaking spoonfuls of the onion mixture while it cooks—it’s just too good! Serve it with mashed potatoes for a cozy meal.
Key Ingredients & Substitutions
Yellow Onions: These onions are perfect for caramelizing because of their sweet flavor. If you’re out of yellow onions, you can use sweet onions like Vidalia or even red onions for a different taste.
Ground Beef: I usually go for a mix of beef and pork for extra flavor and moisture. If you prefer a leaner option, turkey or chicken can work too—just remember they can be drier, so you might want to add more moisture with broth or veggies.
Balsamic Vinegar: This adds depth to the onions. If you don’t have it, red wine vinegar or apple cider vinegar will also be great substitutes.
Gruyere Cheese: It’s my favorite for that creamy melt and nutty flavor. If you can’t find it, Swiss cheese is a fine alternative, or even a blend of mozzarella and cheddar if you want something milder.
How Can I Caramelize Onions Perfectly?
Caramelizing onions is the heart of this recipe; it enhances their natural sweetness and adds so much flavor. Here’s how to get it just right:
- Start with medium heat to avoid burning. Patience is key—let them cook low and slow.
- Stir the onions every few minutes to ensure even cooking. If they stick, just add a splash of water to loosen them up.
- Keep cooking until they turn a deep, golden brown. This usually takes about 25-30 minutes, but they’re worth the wait!
Adding garlic in the last few minutes boosts the flavor without burning it. With these tips, your onions will turn out perfectly caramelized every time!
French Onion Meatloaf
Ingredients You’ll Need:
For Caramelized Onions:
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For the Meatloaf:
- 1 1/2 pounds ground beef (or a mix of ground beef and pork)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 cup shredded Gruyere cheese (or Swiss cheese)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish requires about 15 minutes of prep time and 1 hour total for cooking and resting. You’ll spend 30 minutes caramelizing onions, followed by 50 minutes baking the meatloaf. Be sure to let it rest for 10 minutes after baking for the best results!
Step-by-Step Instructions:
1. Caramelize the Onions:
Start by heating olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook them, stirring frequently, for about 25-30 minutes, or until they’re golden brown and wonderfully caramelized. In the last 2 minutes of cooking, add minced garlic to the skillet. Stir in the balsamic vinegar and thyme, then season with salt and pepper. Remove from heat and set the mixture aside.
2. Preheat the Oven:
While the onions are caramelizing, preheat your oven to 350°F (175°C). You can prepare a loaf pan by lightly greasing it or lining a baking sheet with parchment paper if you prefer a free-form loaf.
3. Prepare the Meat Mixture:
In a small bowl, soak the breadcrumbs in milk for about 5 minutes. In a large mixing bowl, combine the ground meat, soaked breadcrumbs, eggs, grated Parmesan cheese, Worcestershire sauce, and half of the caramelized onion mixture. Season with salt and pepper. Mix everything gently but thoroughly until it’s nicely combined.
4. Shape and Bake:
Transfer the meat mixture into the prepared loaf pan or shape it into a loaf on the baking sheet. Bake in the preheated oven for about 50 minutes, or until cooked through.
5. Add Topping:
Once the meatloaf is baked, take it out of the oven and spread the reserved caramelized onions on top. Then, sprinkle the shredded Gruyere cheese all over the onions for that delicious, cheesy finish.
6. Broil for Finish:
Switch on the broiler and place the meatloaf under it for 3-5 minutes, keeping a close eye on it. You want the cheese to melt and bubble with a little golden color, but you definitely don’t want to burn it!
7. Rest and Serve:
Once finished, take the meatloaf out of the oven and let it rest for about 10 minutes. This helps it hold its shape when sliced. Before serving, garnish with chopped fresh parsley for a pop of color and serve warm. Enjoy!
This French Onion Meatloaf is perfect alongside creamy mashed potatoes or a crisp green salad for a complete and comforting meal. Dig in and savor the flavors!
Can I Use Other Types of Meat for the Meatloaf?
Absolutely! You can use ground turkey or chicken for a leaner option. If you go this route, consider adding a bit more moisture, like broth or grated vegetables, to keep the meatloaf from being dry.
Can I Make This Meatloaf Ahead of Time?
Yes! You can prepare the meatloaf mixture and shape it into a loaf a day in advance. Just cover it tightly with plastic wrap and store it in the fridge. Pop it in the oven when you’re ready to bake!
How Should I Store Leftovers?
Leftover meatloaf can be stored in an airtight container in the fridge for up to 3 days. You can also freeze slices for up to 2 months—just thaw in the fridge overnight before reheating!
Can I Make This Meatloaf Gluten-Free?
Yes! Simply substitute the breadcrumbs with gluten-free breadcrumbs or oats, and make sure the Worcestershire sauce is gluten-free as well. It’s an easy way to adapt the recipe for gluten sensitivities.
