Name: French Onion Meatloaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1.5 pounds ground beef; 2 large yellow onions (sliced thin); 2 tablespoons butter; 1 cup breadcrumbs; 2 eggs (beaten); 1/2 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded Gruyère or Swiss cheese

Imagine a warm, juicy meatloaf packed with the sweet taste of caramelized onions and topped with melted cheese. That’s French Onion Meatloaf! This dish mixes the cozy feel of classic meatloaf with the yummy flavors of French onion soup. You get tender beef, soft onions, and a cheesy top that makes every bite special. It’s perfect for a family dinner when you want something easy but full of taste. Kids love it because it’s like eating a big, tasty hug, and grown-ups enjoy the rich flavors. This recipe takes simple ingredients and turns them into a meal everyone will ask for again.

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Reasons to Try French Onion Meatloaf

This recipe has lots of great things about it. Here’s why you should make it:

Big Flavors: Caramelized onions taste sweet and mix perfectly with the beefy meatloaf. It’s a happy surprise in every bite.
Soft and Juicy: The meat stays tender because of beef broth and eggs. No dry meatloaf here!
Cheesy Top: Melted cheese on top adds a stretchy, crunchy layer that kids and adults love.
Easy to Love: It’s a fun twist on regular meatloaf. You get comfort food with a new taste.

The onions take a little time to cook, but they make the dish so tasty. It’s worth it!

Where Did French Onion Meatloaf Come From?

Meatloaf started as a popular dish in America a long time ago, around the early 1900s. People mixed ground beef with breadcrumbs and eggs to make an easy, filling meal. Across the ocean, French onion soup has been around even longer. It began in France hundreds of years ago, with onions cooked slow until sweet, then mixed with beef broth and topped with cheese. Someone smart thought, “Why not put these two together?” That’s how French Onion Meatloaf was born. It takes the best parts of both dishes—juicy meat and sweet onions—and makes them into one awesome dinner. As an expert, I’ve seen old cookbooks with meatloaf recipes, but adding French onion flavors is a newer idea that’s super clever.

Essential Ingredients Selection for French Onion Meatloaf

You need good ingredients to make this meatloaf tasty. Here’s what to use:

Ground Beef: Pick beef with some fat, like 85/15. Fat keeps it juicy. I always choose fresh beef from a butcher if I can.
Onions: Yellow onions work best. They get sweet when cooked slow. Two big ones are enough.
Garlic: Fresh garlic gives a little punch. One clove is plenty.
Breadcrumbs: These hold the meatloaf together. Plain ones are fine.
Eggs: Two eggs help stick everything in place. Use fresh ones.
Beef Broth: This adds wetness and beef flavor. Low-salt broth is good.
Worcestershire Sauce: A splash makes it savory. It’s a secret weapon in my kitchen!
Thyme: Dried thyme adds a cozy herb taste. A pinch is all you need.
Salt and Pepper: These make the flavors pop. Don’t skip them.
Cheese: Gruyère or Swiss cheese melts great on top. Gruyère is my pick for its nutty taste.

Fresh ingredients make a big difference. Quality beef and onions are the stars here.

Instructions

Here’s how to make French Onion Meatloaf, step by step:

Cook the Onions: Slice 2 big onions thin. Heat 2 tablespoons of butter in a pan over medium heat. Add onions and stir them sometimes. Cook until they turn golden brown, about 20 minutes. Let them cool.
Heat the Oven: Turn your oven to 350°F (175°C) so it’s ready.
Mix the Meat: In a big bowl, put 1.5 pounds of ground beef, 1 cup of breadcrumbs, 2 beaten eggs, 1/2 cup of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper, and half the cooked onions. Stir it gently until mixed. Don’t squish it too much.
Shape It: Put the mix in a loaf pan or make a loaf shape on a baking sheet with parchment paper.
Top It: Spread the rest of the onions on top. Sprinkle 1 cup of shredded Gruyère or Swiss cheese over them.
Bake It: Put it in the oven for 60-70 minutes. Check with a thermometer—it should say 160°F (71°C) inside. Let it sit 10 minutes before cutting.

Take your time with the onions—they’re the key!

What You Must Know About French Onion Meatloaf

Before you cook, know these important things:

Cook Onions Right: Onions need to be soft and golden. If they’re not cooked enough, the flavor won’t be sweet.
Mix Gently: Stir the meat just enough to combine. Too much mixing makes it hard, not soft.
Check It’s Done: Use a thermometer to hit 160°F (71°C) inside. That’s safe for beef. No thermometer? Cut it and check for no pink.
Wait Before Cutting: Let it rest 10 minutes after baking. This keeps the juice inside.

I once rushed the onions and the taste wasn’t as good. Slow is better!

Helpful Tips

These tricks make it even easier:

Use a Pan: A loaf pan keeps it neat. I use one for perfect slices.
Add More Flavor: Stir a teaspoon of mustard into the meat mix. It’s a little boost I love.
Save Time: Cook onions the day before and keep them in the fridge.

Serving Suggestions for French Onion Meatloaf

Cut the meatloaf into thick slices. Serve it with mashed potatoes and green beans for a big, happy meal. The potatoes soak up the juice, and the beans add crunch. For something lighter, try a salad with lettuce and tomatoes. I like to sprinkle extra cheese on top right before serving—it looks so good!

Storage/Reheating

Put leftovers in a closed container in the fridge. They stay good for 3 days. To warm them, cover with foil and heat in the oven at 300°F (150°C) for 20 minutes. You can freeze it too. Wrap it tight and keep it frozen for 3 months. Thaw it in the fridge before heating.

Frequently Asked Questions about French Onion Meatloaf

Can I use ground turkey instead of beef?

Yes, ground turkey works. It’s leaner, so it might be less juicy. Add an extra splash of beef broth to keep it soft.

What if I don’t have breadcrumbs?

Use crushed crackers or oats instead. They hold the meatloaf together just as well.

Can I skip the cheese?

Yes, it’s still tasty without cheese. The onions give lots of flavor on their own.

How do I fix a dry meatloaf?

If it’s dry, add more broth next time. For now, serve it with gravy or sauce.

Nutrition Facts (Per Serving)

Each slice gives you about:

Calories: 350
Protein: 25 grams
Fat: 20 grams
Carbohydrates: 15 grams