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French Onion Meatloaf Recipe
Ben Carraoli

French Onion Meatloaf Recipe

I still remember the first time I made this French Onion Meatloaf—it instantly became a comfort food favorite in my kitchen. The smell of slowly caramelized onions filled the house and made everyone eager for dinner.
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Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 recommended – Using beef with some fat keeps the meatloaf juicy and prevents it from drying out.
  • 2 large onions thinly sliced – Thin slices caramelize evenly and develop a deep, sweet flavor.
  • 2 cloves garlic minced – Fresh garlic adds rich aroma and enhances the savory taste.
  • 2 large eggs – Eggs bind the mixture together and help the meatloaf hold its shape.
  • ½ cup breadcrumbs – Breadcrumbs absorb moisture and keep the texture tender; plain or panko works best.
  • 1 tablespoon Worcestershire sauce – Adds umami depth and boosts overall flavor.
  • 1 teaspoon dried thyme – Thyme complements beef and onions with a classic French-style taste.
  • Salt and black pepper to taste – Season gradually to balance flavors properly.
  • 2 tablespoons butter – Butter adds richness and helps caramelize the onions beautifully.
  • 1 tablespoon olive oil – Prevents the butter from burning while cooking the onions.
  • 1 cup beef broth – Creates a savory onion sauce and keeps the meatloaf moist.
  • ½ cup freshly grated Gruyère cheese – Freshly grated cheese melts smoother and delivers authentic French onion flavor.

Method
 

  1. Start by heating butter and olive oil in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until they turn soft, golden, and deeply caramelized. This step builds the foundation of flavor, so don’t rush it.
  2. In a large bowl, combine the ground beef, caramelized onions, garlic, eggs, breadcrumbs, Worcestershire sauce, thyme, salt, and pepper. Mix gently using your hands until everything is just combined to avoid a dense texture.
  3. Transfer the meat mixture into a loaf pan and press lightly to shape. Bake in a preheated oven at 350°F (175°C) for about 45–50 minutes, or until the internal temperature reaches 160°F.
  4. While the meatloaf bakes, add beef broth to the skillet with the remaining onions. Simmer until the liquid reduces slightly, creating a rich and savory sauce.
  5. Remove the meatloaf from the oven and sprinkle grated Gruyère cheese on top. Return it to the oven or broil briefly until the cheese is melted and bubbly.
  6. Let the meatloaf rest for 10 minutes before slicing. This helps lock in the juices and keeps each slice neat and tender.

Notes

  • I always cook the onions low and slow to bring out maximum sweetness
  • Letting the meatloaf rest before slicing keeps it from falling apart
  • I taste the onion mixture before adding it to the meat to adjust seasoning
  • Adding a splash of broth to the meat mixture helps keep it extra juicy