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Whole French onion meatloaf topped with caramelized onions, served with fresh salad, cherry tomatoes, and steamed broccoli.

french onion meatloaf recipe

taketorecipes
Savor the comfort of homemade French onion meatloaf, topped with caramelized onions and served with fresh salad and veggies—perfect for a hearty family dinner or a cozy weekend meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Cuisine American
Servings 6 slices
Calories 420 kcal

Ingredients
  

The Essentials

  • 1 ½ lbs ground beef 80/20 blend for optimal juiciness
  • 2 large yellow onions thinly sliced (for that signature caramelized sweetness)
  • 1 cup Gruyère cheese shredded (plus extra for topping!)
  • ½ cup breadcrumbs Panko works great for extra crunch
  • ⅓ cup beef broth for moisture and rich flavor

Flavor Boosters

  • 2 cloves garlic minced (because everything’s better with garlic)
  • 2 tbsp Worcestershire sauce the umami secret weapon
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme in a pinch
  • 1 large egg to bind it all together
  • 1 tsp salt + ½ tsp black pepper season like you mean it!

Instructions
 

Building Flavor Foundations (15-20 minutes)

  • Heat 2 tbsp olive oil in a skillet over medium-low
  • Add 2 thinly sliced yellow onions with a pinch of salt
  • Cook, stirring occasionally, until deep golden (about 20 min)
  • Pro Tip: Add 1 tsp sugar to accelerate caramelization
  • Stir in 2 minced garlic cloves in the last 2 minutes

Creating the Perfect Meatloaf Mix (5 minutes)

  • In a large bowl, combine:
  • 1½ lbs ground beef (80/20 blend)
  • 1 cup breadcrumbs
  • 1 beaten egg
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • Caramelized onions (cooled slightly)
  • Key Technique: Mix gently with hands just until combined - overmixing makes meatloaf dense!

The Cheese Factor

  • Fold in 1 cup shredded Gruyère cheese (reserve ¼ cup for topping)
  • Chef's Secret: Freeze cheese for 15 minutes before shredding to prevent clumping

Baking to Perfection (50-55 minutes)

  • Preheat oven to 375°F (190°C)
  • Line loaf pan with parchment paper for easy removal
  • Transfer mixture, shaping into a slight dome (helps drainage)
  • Top with reserved cheese
  • Bake until internal temp reaches 160°F (71°C)
  • Bonus Step: Brush with beef broth during last 10 minutes

The Crucial Rest (10 minutes)

  • Remove from oven and tent with foil
  • Let rest to redistribute juices - this prevents crumbling!
  • Transfer to cutting board using parchment "handles"

Notes

Nutrient
Amount
Calories
420 kcal
Fat
24g
Saturated Fat
10g
Protein
32g
Carbohydrates
18g
Fiber
2g
Sugar
5g
Sodium
780mg
Keyword French Onion Meatloaf