French Onion Meatloaf – A Comfort Food Upgrade
If you love the deep, sweet flavor of French onion soup, this French Onion Meatloaf is about to be your new favorite dinner.
It’s tender, juicy, and bursting with flavor — featuring caramelized onions cooked in butter, gooey melted cheese inside, and a rich glaze on top.
Perfect for family dinners, cozy weekends, or even entertaining — this recipe transforms the humble meatloaf into a gourmet masterpiece.
Ingredients
For the Caramelized Onions:
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (optional, helps onions caramelize faster)
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
For the Meatloaf:
- 2 pounds ground beef (80/20 blend for juiciness)
- 1 cup breadcrumbs (plain or Italian style)
- 2 large eggs
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 cup shredded Gruyère or Swiss cheese
For the Glaze:
- ¼ cup ketchup
- 2 tablespoons beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- Gruyère gives it that classic French onion flavor, but mozzarella, provolone, or Swiss also work beautifully.
Instructions
Step 1: Caramelize the Onions
- Heat butter and olive oil in a large skillet over medium heat.
- Add sliced onions and sprinkle with salt.
- Cook slowly for 20–25 minutes, stirring often, until onions are golden brown and caramelized.
- (Optional) Stir in sugar and balsamic vinegar during the last few minutes for extra flavor.
- Set aside to cool slightly.
- The key to perfect caramelized onions is patience — low and slow is the secret.
Step 2: Prepare the Meatloaf Mixture
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, beef broth, Worcestershire sauce, garlic powder, thyme, salt, and pepper.
- Fold in half of the caramelized onions (reserve the rest for topping).
- Add ¾ cup of the shredded cheese into the mixture.
- Mix gently — do not overmix, or your meatloaf can become dense.
Step 3: Shape and Fill
- Line a baking sheet or loaf pan with parchment paper.
- Shape the meat mixture into a loaf.
- Make a shallow groove along the top and spoon in the remaining caramelized onions.
- Sprinkle the rest of the cheese over the top.
Step 4: Add the Glaze
- In a small bowl, whisk together ketchup, broth, Worcestershire sauce, and balsamic vinegar.
- Brush evenly over the top of the meatloaf.
Step 5: Bake
- Preheat your oven to 375°F (190°C).
- Bake uncovered for 45–55 minutes, or until the internal temperature reaches 160°F (70°C).
- Let rest for 10 minutes before slicing to allow juices to redistribute.
Serving Suggestions
Serve slices of French Onion Meatloaf with:
- Creamy mashed potatoes or garlic mashed cauliflower
- Roasted green beans or asparagus
- A side salad with vinaigrette
- Crusty bread to soak up that rich glaze
And if you really want to impress — spoon a bit of extra caramelized onion gravy over the top before serving.
Pro Tips
- Use 80/20 beef: A little fat keeps the meatloaf juicy and tender.
- Don’t skip resting time: It keeps the juices inside the loaf.
- Make ahead: You can assemble the meatloaf up to 1 day ahead, cover, and refrigerate before baking.
- Add mushrooms: Sautéed mushrooms mixed with onions give it a deeper “French onion soup” vibe.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap slices individually and freeze for up to 3 months.
- Reheat: Warm in a 350°F oven for 10–15 minutes or microwave with a splash of broth to keep it moist.
Final Thoughts
This French Onion Meatloaf is comfort food done right — rich, hearty, and full of soul.
With every bite, you get that perfect mix of juicy beef, sweet caramelized onions, melted cheese, and savory glaze.
It’s a cozy, restaurant-quality twist on a family favorite — and once you make it, your regular meatloaf might never be the same again.