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French Onion Meatloaf Recipe
Ash Tyrrell

French Onion Meatloaf Recipe

I recently tried making this French Onion Meatloaf, and I have to say—it completely blew me away. The rich, caramelized onion flavor combined with tender, juicy meat created a dish that felt both elegant and homey.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1 ½ pounds: I always choose 80/20 for the perfect balance of flavor and juiciness.
  • Onion – 2 large thinly sliced: Caramelizing them slowly enhances the sweetness and depth of flavor.
  • Garlic – 3 cloves minced: Fresh garlic works best; it really makes the flavor pop.
  • Bread crumbs – ¾ cup: I prefer panko for a lighter texture.
  • Milk – ½ cup: Whole milk keeps the meatloaf moist but plant-based milk can be used for dairy-free options.
  • Worcestershire sauce – 2 tablespoons: This adds umami and depth.
  • Beef broth – ¼ cup: Use low-sodium broth to control saltiness.
  • Egg – 1 large beaten: Acts as a binder to keep the meatloaf intact.
  • Fresh thyme – 1 teaspoon: Fresh herbs make a noticeable difference compared to dried.
  • Salt – 1 teaspoon: Adjust based on your taste and the saltiness of your broth.
  • Black pepper – ½ teaspoon: Freshly ground gives the best aroma.
  • Swiss cheese – ½ cup shredded: Grate it fresh for melting perfection.
  • Butter – 2 tablespoons: Use unsalted for better control over seasoning.

Method
 

  1. I start by slowly cooking the sliced onions in butter over medium-low heat until golden brown and sweet. This process takes about 15–20 minutes, but it’s worth the wait. Don’t rush it—slow caramelization brings out the rich flavor.
  2. In a large bowl, I combine the ground beef, bread crumbs, milk, egg, Worcestershire sauce, garlic, thyme, salt, and pepper. I gently mix everything with my hands, just enough to combine. Overmixing can make the meatloaf tough.
  3. I spread half of the meat mixture into a loaf pan, layer the caramelized onions on top, then cover with the remaining meat mixture. Finally, I sprinkle shredded Swiss cheese evenly over the top for a melty, golden crust.
  4. I bake the meatloaf at 350°F (175°C) for 55–60 minutes. The internal temperature should reach 160°F for perfectly cooked beef. I let it rest for 10 minutes before slicing to lock in juices.

Notes

  • I always caramelize onions slowly; rushing them loses flavor.
  • Letting the meatloaf rest after baking keeps it juicy and tender.
  • I use fresh herbs whenever possible—it brightens the whole dish.
  • Mixing ingredients gently prevents a dense, dry texture.
  • I sometimes broil for 2–3 minutes at the end to get a golden cheese crust.