French Onion Meatloaf
A flavorful twist on the classic meatloaf, featuring caramelized onions and melted cheese for a comforting meal.
Ingredients
For the meatloaf
- 1.5 pounds ground beef Choose a blend with some fat content
- 1 cup breadcrumbs Can substitute with gluten-free breadcrumbs if needed
- 0.5 cup milk To add moisture
- 2 large onions, thinly sliced Key ingredient for flavor
- 2 cloves garlic, minced Enhances overall flavor
- 1 large egg, beaten Bind the ingredients together
- 2 tablespoons Worcestershire sauce Adds umami flavor
- 1 tablespoon Dijon mustard For a hint of acidity
- 1 teaspoon dried thyme Herb seasoning
- 0.5 teaspoon salt To enhance flavors
- 0.5 teaspoon black pepper To taste
- 2 tablespoons butter For sautéing onions
- 0.25 cup beef broth For deglazing the pan
- 1 cup shredded Gruyère or Swiss cheese Adds gooey texture and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Caramelize the onions: In a skillet over medium heat, melt the butter and sauté the thinly sliced onions for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown. Add a splash of beef broth to deglaze the pan, stirring until the liquid is absorbed. Set the onions aside to cool.
- Prepare the meatloaf mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix until well combined.
- Add onions and cheese: Fold in the caramelized onions and half of the shredded Gruyère cheese into the meat mixture.
- Shape the meatloaf: Shape the mixture into a loaf and place it in a greased baking dish.
- Bake: Bake in the preheated oven for 1 hour or until the internal temperature of the meatloaf reaches 160°F (70°C).
- Cheese topping: Once the meatloaf is cooked, sprinkle the remaining Gruyère cheese over the top. Bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Serve with your favorite sides.
Notes
Patience is key when caramelizing onions; resist the urge to increase the heat. Experimenting with different cheeses, such as provolone or cheddar, can also enhance the flavor.