Description
This French Onion Meatloaf is a savory twist on classic meatloaf, featuring caramelized onions and rich Gruyère cheese that add deep flavors and a wonderful texture. Ground beef mixed with aromatic herbs, Dijon mustard, and Worcestershire sauce makes this dish hearty and delicious, perfect for a comforting family dinner.
Ingredients
Scale
Meatloaf Mixture
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup beef broth
Topping
- 1 cup shredded Gruyère or Swiss cheese, divided
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Caramelize the Onions: In a skillet over medium heat, melt the butter. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they turn golden brown and caramelized, about 20-25 minutes. Deglaze the pan with beef broth by stirring it in until absorbed. Remove from heat and let the onions cool.
- Prepare the Meat Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Mix with your hands or a spoon until all ingredients are evenly blended.
- Add Onions and Cheese: Fold the cooled caramelized onions and half of the shredded Gruyère cheese into the meat mixture, ensuring they are well incorporated.
- Shape and Place in Baking Dish: Shape the mixture into a loaf shape and transfer it to a baking dish, smoothing the surface gently.
- Bake the Meatloaf: Bake in the preheated oven for 1 hour or until the meatloaf’s internal temperature reaches 160°F (70°C), ensuring it is fully cooked.
- Add Cheese Topping: Remove the baking dish from the oven and sprinkle the remaining Gruyère cheese evenly over the top of the meatloaf. Return it to the oven and bake for an additional 5-10 minutes until the cheese melts and becomes bubbly.
- Rest and Serve: Let the meatloaf rest for 10 minutes after removing it from the oven to allow juices to redistribute. Slice and serve warm with your choice of side dishes.
Notes
- Use fresh Gruyère or Swiss cheese for the best melting texture and flavor.
- Be careful not to overmix the meat to keep the meatloaf tender.
- Letting the meatloaf rest before slicing helps prevent it from drying out.
- You can substitute beef broth with vegetable broth to lighten the flavor slightly.
- Caramelizing onions slowly is key for developing their sweet depth without burning.
