French Onion Meatloaf

This French Onion Meatloaf is made with caramelized onions, French onion soup mix, thyme, and melted Gruyère for a juicy, savory comfort-food dinner.

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Course: Main Course

Cuisine: American

Keyword: French Onion Meatloaf

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: serving

Calories: 417kcal

Slice the onions, then add them to a large skillet with about 1 tablespoon of oil over medium-low heat.
Let the onions cook until they begin to sizzle, then stir them about every 5 minutes.
As the onions soften, darken, and begin sticking slightly to the pan, stir them more frequently—about every 2–3 minutes—to prevent burning.
Once the onions are deeply softened and caramelized, remove the skillet from the heat and let them cool.

In a large bowl, combine the ground beef, thyme, Worcestershire sauce, whole milk, breadcrumbs, egg, garlic powder, black pepper, French onion soup mix, and about one-quarter of the cooled onions.
Mix just until the ingredients are evenly combined. Cover the bowl and let the mixture rest for 15 minutes so the breadcrumbs can absorb some of the milk.
Preheat the oven to 350°F.
Shape the meatloaf on a parchment-lined sheet pan, or press it into a 9-inch loaf pan.
Bake for 35–40 minutes.
Remove the meatloaf from the oven and top it with the shredded Gruyère and remaining caramelized onions.
Return it to the oven and continue baking for about 15–20 minutes, or until the cheese is melted and the center of the meatloaf reaches 160°F.
For extra browning, broil the top briefly while watching it closely.
Let the meatloaf rest for about 15 minutes before slicing and serving.