Description
A delicious French Onion Meatloaf that combines savory caramelized onions and rich Gruyère cheese with seasoned ground beef, baked to perfection for a comforting and flavorful meal.
Ingredients
Scale
Meatloaf
- 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
- 1 cup shredded Gruyère or Swiss cheese, divided
Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Caramelize Onions: In a skillet over medium heat, melt the butter and sauté the thinly sliced onions for 20-25 minutes until they are caramelized and golden brown. Deglaze the pan with beef broth, stirring until the liquid is absorbed. Remove from heat and set aside to cool.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix thoroughly until all ingredients are well blended.
- Incorporate Onions and Cheese: Fold the cooled caramelized onions and half of the shredded Gruyère cheese into the meat mixture, ensuring an even distribution throughout.
- Shape and Place: Shape the meat mixture into a loaf and place it evenly in a baking dish.
- Bake Meatloaf: Bake the meatloaf in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C).
- Add Cheese Topping: Remove the meatloaf from the oven and sprinkle the remaining shredded Gruyère cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese melts and becomes bubbly.
- Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing. Serve warm with your favorite side dishes.
Notes
- Ensure onions are fully caramelized to develop a deep, sweet flavor that complements the meat.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F (70°C).
- For a richer flavor, substitute beef broth with red wine for deglazing if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Gruyère cheese adds a nutty, creamy flavor, but Swiss cheese is a suitable substitute.
