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French Onion Meatloaf

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French Onion Meatloaf combines the hearty comfort of traditional meatloaf with the rich, savory flavors of French onion soup. This dish features caramelized onions and melted Gruyère cheese, making it a delightful meal for any occasion.

Ingredients

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For the Meatloaf:

  • 1 ½ pounds ground beef
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup Gruyère cheese, grated

For the French Onion Sauce:

  • 2 tablespoons butter
  • 1 cup beef broth
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste

Instructions

  1. Caramelize the Onions:
    • In a large skillet, melt 2 tablespoons of butter over medium heat.
    • Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
    • Add the minced garlic during the last 5 minutes of cooking.
    • Remove from heat and let cool slightly.
  2. Prepare the Meatloaf Mixture:
    • In a large bowl, combine the ground beef, beaten eggs, breadcrumbs, milk, Worcestershire sauce, dried thyme, salt, and black pepper.
    • Add half of the caramelized onions to the mixture, reserving the other half for the sauce.
    • Mix until just combined; avoid overmixing to keep the meatloaf tender.
  3. Shape and Bake the Meatloaf:
    • Preheat your oven to 350°F (175°C).
    • Transfer the meat mixture to a baking dish or loaf pan and shape it into a loaf.
    • Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
  4. Prepare the French Onion Sauce:
    • While the meatloaf is baking, return the reserved caramelized onions to the skillet.
    • Sprinkle 1 tablespoon of all-purpose flour over the onions and cook for 1-2 minutes to eliminate the raw flour taste.
    • Gradually add 1 cup of beef broth, stirring constantly to prevent lumps.
    • Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken into a savory onion sauce.
    • Season with salt and pepper to taste.
  5. Add the Cheese and Broil:
    • Once the meatloaf is cooked through, remove it from the oven and top it with the grated Gruyère cheese.
    • Switch the oven to broil and return the meatloaf to the oven for 3-5 minutes, or until the cheese is bubbly and golden brown.
    • Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
  6. Serve with French Onion Sauce:
    • Slice the meatloaf and serve it with the rich French onion sauce spooned over the top.

Notes

  • Caramelize Onions Slowly: Don’t rush the caramelization process. Cooking the onions low and slow brings out their natural sweetness and depth of flavor.
  • Don’t Overmix the Meat: When combining the meatloaf ingredients, mix just until combined to keep the meatloaf tender.
  • Gruyère Cheese Alternative: If you don’t have Gruyère cheese, you can substitute it with Swiss or mozzarella for a similar melt and flavor.

Find it online: https://recipe.newsvks.com/french-onion-meatloaf/