There’s something about French onion soup that transports me back to the cozy bistros of Paris, where every meal felt like a warm embrace on a chilly evening. One bite of the rich, caramelized onions and melted Gruyère cheese, and I’m immediately reminded of a particular evening in Paris. It was a crisp autumn night, the air was filled with the scent of roasting chestnuts, and I had just spent the day wandering through the winding streets of Montmartre. My husband and I found a little restaurant tucked away on a quiet side street, far from the touristy spots. It was the kind of place where the menu was written on a chalkboard, and the wine was served in simple, unpretentious glasses.
The star of the evening was a humble bowl of French onion soup. It wasn’t the first time I’d had it, but something about that night made it unforgettable. Maybe it was the warmth of the broth, the sweetness of the onions, or the gooey cheese that stretched with every spoonful. Whatever it was, that bowl of soup became more than just a dish; it became a memory.
Years later, I found myself craving those flavors, but I wanted to give them a new twist—something that would transform a simple bowl of soup into a hearty, comforting meal that I could share with my family. That’s how this French Onion Meatloaf was born. It’s a dish that brings together the deep, savory flavors of caramelized onions and the richness of Gruyère cheese, all wrapped up in a tender, juicy meatloaf.
What I love most about this recipe is how it bridges the gap between two worlds: the elegant simplicity of French cuisine and the comforting familiarity of a classic American meatloaf. It’s a dish that feels special enough for a Sunday dinner, yet it’s straightforward enough to make on a busy weeknight. Whenever I serve it, I can’t help but think of that night in Paris, of the warmth, the love, and the way food has the power to bring people together, no matter where you are.
So, whether you’re a seasoned cook or someone just starting out in the kitchen, I hope this French Onion Meatloaf brings a little bit of Paris to your table. It’s a recipe that’s close to my heart, and I’m thrilled to share it with you.
Making French Onion Meatloaf
Click here to get printable version
Ingredients
- 2 tablespoons olive oil
- 2 pounds yellow onions, thinly sliced
- 1/8 teaspoon baking soda
- 1/2 cup plain dried breadcrumbs
- 1/2 cup whole milk or 2%
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 pounds ground beef, veal, or a combination of both
- 2 large eggs, beaten
- 1 cup shredded Gruyère cheese (about 3 ounces)
Directions
- Preheat your oven to 350°F and position a rack in the center. Line a 9×5-inch loaf pan with aluminum foil, leaving some overhang for easy lifting later.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the sliced onions and baking soda. Cook, stirring occasionally, for about 15 minutes. Continue cooking, stirring more frequently and scraping any browned bits from the bottom of the pot, until the onions are a deep golden brown, about another 10-15 minutes.
- In a large mixing bowl, combine the breadcrumbs and milk, stirring until the breadcrumbs are fully moistened. Stir in the caramelized onions (reserve a small amount for garnish if desired), minced garlic, Worcestershire sauce, salt, and pepper.
- Add the ground meat and beaten eggs to the mixture. Using your hands, gently combine everything, taking care not to overwork the meat.
- Transfer the mixture to the prepared loaf pan, pressing it down to form an even layer.
- Bake in the preheated oven for 55 to 60 minutes, or until an instant-read thermometer inserted into the center reads at least 165°F.
- Once baked, remove the meatloaf from the oven and turn the oven to broil. Sprinkle the reserved caramelized onions and shredded Gruyère cheese over the top. Broil for about 2 minutes, or until the cheese is bubbly and lightly browned.
- Let the meatloaf cool in the pan for 15 minutes. Then, lift it out using the foil overhang and transfer it to a cutting board. Allow any excess grease to drain before slicing and serving.
Storing Suggestion
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and then place them in a freezer-safe container. The meatloaf can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F until heated through.
Cooking Tips
For an extra flavor boost, consider adding a splash of balsamic vinegar to the caramelized onions during the last few minutes of cooking. If you prefer a softer texture, you can substitute some of the ground beef with ground pork. To ensure even cooking, try to form the meatloaf mixture into an even layer in the loaf pan without packing it too tightly.
Serving Suggestions
This meatloaf pairs wonderfully with mashed potatoes or roasted vegetables. For an added touch, serve with a side of green beans or a fresh salad. A glass of red wine, like a Cabernet Sauvignon, complements the rich flavors of this dish beautifully.
Ingredient Substitutions
If Gruyère cheese is not available, you can substitute it with Swiss or even sharp cheddar cheese for a different flavor profile. Ground turkey can also be used in place of beef and veal for a lighter version of this recipe.
Seasonal Variations
In the fall, add a pinch of nutmeg or cinnamon to the caramelized onions for a warm, spiced flavor. During the summer, incorporate fresh herbs like thyme or rosemary into the meat mixture for a brighter taste.
Allergen Information
This recipe contains dairy, eggs, and gluten. For a dairy-free version, use a dairy-free milk substitute and omit the cheese or use a dairy-free alternative. To make it gluten-free, replace the breadcrumbs with a gluten-free option.
FAQ:
How do I know when the meatloaf is fully cooked?
The best way to ensure the meatloaf is fully cooked is by using an instant-read thermometer. The internal temperature should reach at least 165°F.
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and refrigerate it in the loaf pan for up to 24 hours before baking. Allow it to come to room temperature before baking to ensure even cooking.
What can I do with leftover meatloaf?
Leftover meatloaf can be sliced and used in sandwiches or crumbled and added to pasta dishes for a quick meal. It can also be reheated and served as is.
Is it possible to make this recipe with ground turkey or chicken?
Yes, ground turkey or chicken can be used as a substitute for the beef and veal. Keep in mind that the texture and flavor will be lighter, and you may need to adjust the cooking time slightly.
Can I add vegetables to the meatloaf mixture?
Absolutely! Finely chopped vegetables like bell peppers, mushrooms, or carrots can be added to the mixture. Just make sure they are cooked and cooled before incorporating them to avoid excess moisture.
What is the best way to reheat meatloaf?
The best way to reheat meatloaf is in the oven. Preheat the oven to 350°F, place the slices in a baking dish, cover with foil, and bake until warmed through. This helps retain the moisture and prevents the meatloaf from drying out.
French Onion Meatloaf
Ingredients
- 2 tablespoons olive oil
- 2 pounds yellow onions sliced thin
- 1/8 teaspoon baking soda
- 1/2 cup plain dried breadcrumbs
- 1/2 cup whole milk or 2%
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 pounds ground beef veal or a mix
- 2 large eggs beaten
- 1 cup shredded Gruyère cheese about 3 ounces
Instructions
- Preheat your oven to 350°F and position a rack in the middle. Prepare a 9x5-inch loaf pan by lining it with aluminum foil.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the onions and baking soda. Cook, stirring occasionally with a wooden spoon, for 15 minutes. Continue to cook, stirring more frequently and scraping any browned bits from the bottom, until the onions turn a deep golden brown, about 10 to 15 minutes longer.
- In a large bowl, combine the breadcrumbs with the milk. Stir until the mixture is well combined. Add the caramelized onions (saving some for garnish if desired), minced garlic, Worcestershire sauce, salt, and pepper. Mix well.
- Add the ground meat and beaten eggs to the bowl. Gently combine the ingredients with your hands, being careful not to overmix. Transfer the mixture into the prepared loaf pan, pressing it down into an even layer.
- Bake the meatloaf in the preheated oven until an instant-read thermometer inserted into the center reads at least 165°F, about 55 to 60 minutes.
- Once baked, remove the meatloaf from the oven and switch the oven to broil. Sprinkle the reserved caramelized onions and shredded Gruyère cheese evenly over the top. Broil for about 2 minutes, or until the cheese is bubbly and golden brown around the edges.
- Allow the meatloaf to cool in the pan for 15 minutes. Lift it out using the foil and transfer it to a cutting board. Let the excess grease drain before slicing and serving.
