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My kitchen fills with the most incredible aroma whenever I make this French onion meatloaf. The combination of sweet caramelized onions melted together with gooey Gruyère cheese transforms an everyday meatloaf into something truly special. After years of playing around with this recipe in my kitchen, I've perfected this comfort food mashup that my family begs for on chilly evenings.
What Makes This Recipe Special
Trust me when I say this isn't your average meatloaf. I've combined everything we love about French onion soup with a perfectly moist meatloaf. Those sweet caramelized onions get folded right into the meat, while the nutty Gruyère cheese creates pockets of melty goodness throughout. It's fancy enough for Sunday dinner but simple enough that I make it on busy weeknights too.
Everything You'll Need
- Ground Beef: 2 pounds, 80/20 lean-to-fat ratio
- Yellow Onions: 3 large, thinly sliced
- Garlic: 4 cloves, minced
- Breadcrumbs: 1 cup plain or seasoned
- Eggs: 2 large
- Beef Broth: 1/2 cup, concentrated
- Gruyère Cheese: 2 cups shredded, divided
- Fresh Thyme: 2 tablespoons, chopped
- Worcestershire Sauce: 2 tablespoons
- Butter: 4 tablespoons
- Salt and Pepper: 2 teaspoons each
- Fresh Parsley: 1/4 cup chopped
Let's Make It Together
- Caramelize the Onions
- Melt butter in a skillet over medium heat. Add sliced onions and cook for 30–40 minutes, stirring occasionally, until golden brown. Add garlic during the last 2 minutes. Cool completely.
- Prepare the Oven
- Preheat to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper for easy removal.
- Mix the Meatloaf Base
- Combine ground beef, breadcrumbs, eggs, half the caramelized onions, 1 cup Gruyère, beef broth, Worcestershire sauce, thyme, salt, and pepper in a large bowl. Mix gently to avoid overworking.
- Layer the Meatloaf
- Press half the mixture into the pan. Add remaining caramelized onions and 1/2 cup cheese in a well in the center. Cover with remaining meat mixture, sealing edges.
- Initial Bake
- Bake uncovered for 45 minutes. Drain excess liquid if needed.
- Add Cheese Topping
- Sprinkle remaining 1/2 cup Gruyère on top. Bake for another 15–20 minutes until melted and golden, and internal temperature reaches 160°F (71°C).
- Rest and Serve
- Let rest for 10–15 minutes before lifting out of the pan. Garnish with parsley and thyme before serving.
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Perfect Pairings
My family loves this meatloaf served alongside creamy mashed potatoes that soak up all those delicious juices. A side of bright green beans or a crisp salad adds the perfect balance. Make sure to have some crusty bread ready to catch any escaped cheese or onions. A sprinkle of fresh thyme on top makes it look like it came from a restaurant kitchen.
Keeping Leftovers Fresh
Pop any leftovers into an airtight container and they'll stay good in the fridge for about 4 days. When you're ready to enjoy them again warm slices in the microwave with a damp paper towel on top to keep them moist. For best results heat them in a 350°F oven for 10 to 15 minutes. This is one of those dishes that's actually better the next day but I wouldn't recommend freezing it since the cheese texture just isn't the same after thawing.
Make It Your Own
Some nights I switch things up using sharp cheddar or creamy mozzarella instead of Gruyère. Adding sautéed mushrooms or colorful bell peppers gives it extra texture and flavor. My daughter loves when I drizzle balsamic glaze on top and my husband swears by adding a layer of onion jam. You can even try ground turkey or a mix of beef and pork to create your perfect version.
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Frequently Asked Questions
- → Can I make this meatloaf ahead of time?
- You can prep the meatloaf mixture up to 24 hours ahead and keep it in the fridge. Just bring it to room temperature for 30 minutes before baking.
- → What's the best way to slice meatloaf?
- Let the meatloaf rest for 10 minutes after baking. Use a sharp knife and clean it between cuts. This helps keep the slices neat and prevents crumbling.
- → Can I freeze this meatloaf?
- You can freeze the cooked meatloaf for up to 3 months. Wrap it well and thaw overnight in the fridge. Reheat covered in the oven until hot through.
- → What sides go well with this meatloaf?
- Mashed potatoes are classic with meatloaf. Green vegetables like roasted broccoli or green beans also work great. A simple salad adds freshness to the meal.
- → Can I use different cheese?
- While Gruyère gives the best French onion soup flavor, Swiss cheese makes a good substitute. Provolone or mozzarella can work too, though the flavor will be different.