🍖 French Onion Meatloaf with Gruyère
Ingredients
(Serves 6–8)
For the Onions
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2 tbsp butter
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2 large yellow onions, thinly sliced
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1 tsp sugar (helps caramelize)
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½ tsp salt
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¼ cup beef broth or dry white wine
For the Meatloaf
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1 ½ lbs ground beef (or half beef, half pork)
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¾ cup breadcrumbs
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½ cup milk
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2 eggs, lightly beaten
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 tsp thyme (fresh or dried)
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1 cup Gruyère cheese, shredded (plus more for topping)
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½ of the caramelized onions (from above)
For the Topping
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Remaining caramelized onions
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½ cup Gruyère cheese, shredded
Instructions
1. Caramelize the onions
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In a large skillet, melt butter over medium heat.
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Add sliced onions, sugar, and salt.
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Cook slowly, stirring occasionally, for 25–30 minutes until golden brown and soft.
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Deglaze with beef broth or wine, scraping up brown bits; simmer until liquid evaporates.
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Set aside to cool slightly.
2. Prepare the meatloaf mixture
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Preheat oven to 375°F (190°C).
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In a large bowl, combine breadcrumbs and milk; let soak for 2–3 minutes.
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Add ground beef, eggs, Worcestershire sauce, thyme, salt, pepper, and half of the caramelized onions.
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Mix just until combined (don’t overmix).
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Fold in shredded Gruyère cheese.
3. Shape and bake
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Shape into a loaf on a parchment-lined baking sheet or in a loaf pan.
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Top with remaining onions and extra Gruyère cheese.
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Bake for 45–55 minutes, or until internal temperature reaches 160°F (71°C).
4. Rest and serve
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Let rest 10 minutes before slicing.
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Serve with mashed potatoes or a simple green salad.
💡 Tips
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Want extra moisture? Mix in a few spoonfuls of beef onion soup mix or sour cream.
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Substitute Swiss or provolone if you don’t have Gruyère.
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Add a splash of balsamic vinegar to the onions for deeper flavor.
Would you like me to give you a mini French onion meatloaf muffin version (perfect for portion control and quicker cooking)?
