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French Onion Meatloaf: A Comforting Twist on a Classic

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This French Onion Meatloaf takes a classic comfort dish to the next level! Juicy, seasoned beef is infused with caramelized onions, melty cheese, and a rich, savory glaze—bringing all the deep, cozy flavors of French onion soup into every bite. 🧄✨

Ingredients

Scale
  • 1 pound ground beef (a mix of lean and fatty works best for juiciness)
  • 2 medium onions, sliced thinly
  • 2 tablespoons butter (for caramelizing the onions)
  • ½ cup beef broth (adds moisture and flavor)
  • 1 cup breadcrumbs (plain or Italian-seasoned)
  • 1 large egg (acts as a binder)
  • 1 packet of French onion soup mix (adds rich seasoning)
  • 1 cup shredded Gruyère or Swiss cheese (for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). This allows it to reach the correct temperature while you prepare the ingredients.

2. Caramelize the Onions

  • In a skillet over medium heat, melt the butter.
  • Add the sliced onions and cook slowly, stirring occasionally.
  • After about 15 to 20 minutes, the onions should be soft, golden brown, and slightly sweet. If they begin to burn, lower the heat and add a splash of water.
  • Set aside a small portion for topping the meatloaf later.

3. Prepare the Meatloaf Mixture

  • In a large mixing bowl, combine the ground beef, caramelized onions, breadcrumbs, beef broth, egg, and the packet of French onion soup mix.
  • Gently mix with your hands or a spoon until just combined. Overmixing can make the meatloaf dense.

4. Shape the Meatloaf

  • Form the mixture into a loaf shape and place it in a greased loaf pan or on a baking sheet lined with parchment paper.

5. Add Cheese and Onions

  • Make a shallow well in the center of the loaf and sprinkle half of the cheese inside.
  • Cover with the remaining cheese and top with the reserved caramelized onions.

6. Bake the Meatloaf

  • Place the meatloaf in the oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C).
  • If the cheese browns too quickly, tent the loaf with foil to prevent burning.

7. Rest and Serve

  • Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meatloaf moist.
  • Slice and serve warm.

Notes

How to Tell When Meatloaf is Done

  • The best way to check is with a meat thermometer. The center should read 160°F (70°C) for beef or 165°F (74°C) for chicken.
  • If you do not have a thermometer, insert a knife in the center. If the juices run clear, the meatloaf is ready.

What to Do if Your Meatloaf is Too Dry

  • Ensure you are using the right balance of lean and fatty meat.
  • Do not overbake. Checking the internal temperature will help prevent dryness.
  • Adding a little extra broth or cheese inside the loaf can help retain moisture.

How to Prevent Meatloaf from Falling Apart

  • Make sure to include a binder like egg and breadcrumbs.
  • Do not overmix the meat, as this can break down the proteins and make the loaf too dense.
  • Let the meatloaf rest before slicing to allow it to firm up.

How to Get Perfectly Caramelized Onions

  • Cook over low to medium heat to avoid burning.
  • Stir occasionally and be patient—good caramelization takes at least 15 minutes.
  • Adding a small amount of sugar can speed up the caramelization process.

Find it online: https://inarecipes.com/french-onion-meatloaf-a-comforting-twist-on-a-classic/