French Onion Meatloaf
Creamy, juicy, and packed with caramelized onion flavor, this French Onion Meatloaf is comfort food at its finest.
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Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meatloaf Ingredients
- 2 lbs Ground Beef (80/20 recommended)
- 2 large Onions, thinly sliced
- 2 tbsp Butter, unsalted for caramelizing onions
- 1 tbsp Olive Oil to prevent butter from burning
- 1 cup Beef Broth low-sodium preferred
- 1/2 cup Breadcrumbs plain or seasoned
- 1/2 cup Gruyère Cheese, grated packed
- 2 large Eggs room temperature
- 2 cloves Garlic, minced
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- Salt & Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment for easier cleanup.
- In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20 to 25 minutes until they are deeply golden and caramelized.
- Pour in 1 cup beef broth and increase the heat slightly to bring to a simmer. Let the broth reduce by about half, stirring occasionally, until it’s a rich, syrupy mixture. This should take 6 to 8 minutes. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine 2 lbs ground beef, 1/2 cup breadcrumbs, 1/2 cup grated Gruyère, 2 eggs, 2 cloves minced garlic, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and salt and pepper to taste. Use your hands or a spoon to gently mix — don’t overwork the meat.
- Once the onion-broth mixture is cool enough to handle, fold it into the meat mixture until evenly distributed.
- Shape the mixture into a loaf shape with your hands and place it into the greased baking dish. Smooth the top so it bakes evenly.
- Bake for about 1 hour, or until the internal temperature reaches 160°F (71°C) measured in the center. If the top is browning too quickly, loosely tent with foil.
- Let the meatloaf rest for about 10 minutes before slicing — this helps the juices redistribute and keeps slices neat. Serve warm and enjoy!
Notes
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3–4 days. For freezing, wrap cooled slices tightly in plastic wrap and place in a freezer bag or container for up to 3 months.