French Onion Meatloaf

 

French Onion Meatloaf

Ingredients:

For the Meatloaf

2 lbs ground beef (80/20 blend) – juicy and flavorful base

3 large sweet onions, thinly sliced – for rich caramelized sweetness

2 tablespoons olive oil – to sauté and caramelize the onions

4 cloves garlic, minced – adds depth and aroma

2 tablespoons Worcestershire sauce – for savory umami flavor

1 cup beef broth – used for deglazing and sauce richness

2 large eggs – to bind the mixture together

1 cup panko breadcrumbs – for light structure and texture

1 tablespoon fresh thyme, chopped – fresh herbal brightness

1 ½ teaspoons salt – enhances flavor throughout

1 teaspoon ground black pepper – for balance and mild heat

2 teaspoons Dijon mustard – tangy sharpness that complements the beef

For the Cheese Sauce

1 cup shredded mozzarella cheese – creamy melt and stretch

1 cup shredded Gruyère cheese – nutty richness and classic French flavor

2 tablespoons butter – the base for the roux

1 tablespoon all-purpose flour – thickens the sauce

½ cup milk – creamy body for the cheese sauce

Instructions

1. Caramelize the onions

Heat the olive oil in a large skillet over medium heat.

Add the sliced onions along with a pinch of salt.

Cook slowly, stirring often, until the onions turn a deep golden brown, about 25–30 minutes.

Deglaze the pan with a splash of beef broth as needed to prevent sticking and enhance flavor.

Stir in the minced garlic during the last 2 minutes of cooking.

Reserve half of the caramelized onions for topping later.

2. Prepare the meatloaf mixture

Preheat the oven to 375°F (190°C).

In a large bowl, combine the ground beef, panko breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and half of the caramelized onions.

Mix gently with your hands or a spatula until everything is just incorporated—do not overmix, as this can make the meatloaf tough.

3. Shape and bake

Transfer the mixture onto a parchment-lined baking sheet or loaf pan.

Shape it into a firm loaf and bake uncovered for 35–40 minutes, until fully cooked through.

4. Make the cheese sauce

While the meatloaf bakes, prepare the sauce.

In a small saucepan, melt the butter over medium heat.

Whisk in the flour to form a roux and cook for 1–2 minutes.

Slowly add the milk and the remaining beef broth, whisking constantly until the sauce thickens.

Remove from the heat and stir in the mozzarella and Gruyère until smooth and creamy.

5. Assemble and broil

Remove the baked meatloaf from the oven.

Top it with the reserved caramelized onions and spoon over the cheese sauce.

For an extra golden crust, sprinkle with additional Gruyère.

Place under the broiler for 3–5 minutes, or until the cheese is bubbling and lightly browned.

6. Serve

Allow the meatloaf to rest for a few minutes before slicing.

Serve warm with your favorite sides, letting the cheesy onion topping shine.