French Onion Meatloaf

by

French Onion Meatloaf

  • Prep time: 25 minutes

  • Cook time: 55 minutes

  • Total time: 1 hour 20 minutes

  • Servings: 6

Ingredients

  • 1.5 lbs ground beef (80/20 or 85/15 for best moisture)

  • 1 large yellow onion, thinly sliced

  • 1 packet (1 oz / 28g) dry French onion soup mix

  • ½ cup dry breadcrumbs (or panko)

  • 1 large egg, lightly beaten

  • 1 cup low-sodium beef broth

  • 4–6 slices Swiss or Gruyère cheese (or 1 cup shredded)

  • 1 tbsp olive oil or unsalted butter (for sautéing onions)

  • 1 tbsp fresh parsley, finely chopped (for garnish)

  • ¼ tsp black pepper (optional, to taste)

Step-by-Step Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line a rimmed baking sheet with foil.

  2. Caramelize the Onions: Heat olive oil or butter in a skillet over medium-low heat. Add the sliced onions and a tiny pinch of salt. Cook, stirring occasionally, for 15–20 minutes until soft, sweet, and deeply golden brown. Remove from heat and divide into two equal portions.

  3. Mix the Meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, half of the dry onion soup mix packet, black pepper, and half of the warm caramelized onions. Gently mix with your hands until just combined (avoid overmixing to keep the texture tender).

  4. Shape & Pan: Form the meat mixture into an evenly shaped loaf (about 8×4 inches) and place it in the center of your prepared baking dish.

  5. Add Broth Glaze & Bake: In a measuring cup, whisk the remaining half of the onion soup mix into the 1 cup of beef broth until dissolved. Pour the broth mixture around and lightly over the top of the meatloaf. Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).

  6. Top & Melt Cheese: Carefully remove the meatloaf from the oven. Spread the remaining caramelized onions evenly across the top, then layer the Swiss or Gruyère cheese slices over the onions.

  7. Broil & Finish: Return to the oven (or turn on the broil setting) for 3–5 minutes until the cheese is completely melted, bubbly, and slightly browned in spots.

  8. Rest & Serve: Let the meatloaf rest for 5–10 minutes so the juices settle. Spoon the savory pan broth over the slices, garnish with fresh parsley, and serve hot.