French Onion Meatloaf

A savory twist on a classic! This French Onion Meatloaf is loaded with caramelized onions, gooey cheese, and rich flavors reminiscent of French onion soup. Topped with a savory onion gravy, it’s a comforting dish perfect for weeknight dinners or special occasions.

Ingredients

• 1 1/2 lbs ground beef
• 1 cup caramelized onions (see tips below)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 cup shredded Gruyère or Swiss cheese

Onion Gravy:

• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup caramelized onions

Rich caramelized onions and melty cheese make this meatloaf tender, flavorful, and utterly irresistible.

Instructions

1. Caramelize Onions:
   Slice 2 large onions thinly. Cook over low heat in 2 tbsp butter for 20-25 minutes until golden and soft. Set aside.
2. Prepare Meatloaf:
   Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, Worcestershire sauce, garlic powder, and 1/2 cup caramelized onions. Mix until just combined.
3. Stuff Meatloaf:
   Flatten the meat mixture on a sheet of parchment paper into a rectangle. Sprinkle cheese over the center, then fold the edges to encase the cheese. Shape into a loaf.
4. Bake:
   Place the meatloaf on a lined baking sheet or in a loaf pan. Bake for 50-55 minutes or until cooked through.
5. Make Gravy:
   In a small pan, melt butter and whisk in flour to form a roux. Gradually add beef broth, stirring until thickened. Stir in caramelized onions.
6. Serve:
   Slice the meatloaf and top with warm onion gravy. Pair with mashed potatoes or roasted vegetables for a complete meal.

Nutrition Info (Per Serving)

• Calories: 400
• Protein: 25g
• Carbohydrates: 12g
• Fat: 28g

Note: Nutrition may vary based on cheese and gravy portions.

Tips for Success

• Make caramelized onions ahead of time to save prep time.
• Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
• Add fresh thyme or parsley to the meat mixture for extra flavor.