How do I know when my French Onion Meatloaf is done?

The best way to check for doneness is by using a meat thermometer. Insert it into the center of the loaf—once it reads 160°F (71°C) , it’s ready. Let the meatloaf rest for 10 minutes after baking to allow the juices to redistribute, making each slice moist and flavorful.

Can I make French Onion Meatloaf ahead of time?

Absolutely. You can prepare the meatloaf mixture, shape it, and store it covered in the refrigerator up to 24 hours in advance . When you're ready, bake it directly from the fridge, just add an extra 5–10 minutes to the baking time. You can also freeze the loaf either raw or cooked for up to 3 months .

What’s the best cheese substitute if I don’t have Gruyère?

While Gruyère offers the classic French onion soup flavor, great substitutes include Swiss, provolone, or mozzarella . For a stronger flavor, you can even use sharp white cheddar . Just make sure the cheese you choose melts well and complements the sweetness of the onions.

French Onion Meatloaf – Best Cheesy Recipe Ever

Name: French Onion Meatloaf
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 large yellow onions, thinly sliced; 2 tablespoons butter; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1 teaspoon balsamic vinegar (optional); 1 pound ground beef (80/20); 1 pound ground pork; 2 large eggs; 3/4 cup panko breadcrumbs (or oat flour for gluten-free); 1/2 cup low-fat milk; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce (or coconut aminos); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 cup shredded Gruyère cheese; 1/2 cup reserved caramelized onions (for topping); 1/2 cup shredded Gruyère cheese (for topping); 2 tablespoons fresh parsley, chopped (for garnish)

Description

This French Onion Meatloaf is a comforting twist on a classic dish, loaded with sweet caramelized onions, melty Gruyère cheese, and a juicy blend of beef and pork. It’s easy to make, rich in flavor, and perfect for family dinners or meal prep.

Ingredients

Scale

2 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon balsamic vinegar (optional)
1 pound ground beef (80/20)
1 pound ground pork
2 large eggs
3/4 cup panko breadcrumbs (or oat flour for gluten-free)
1/2 cup low-fat milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (or coconut aminos)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 cup shredded Gruyère cheese
1/2 cup reserved caramelized onions (for topping)
1/2 cup shredded Gruyère cheese (for topping)
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt, then cook for 25–30 minutes, stirring occasionally, until golden and caramelized. Stir in thyme and balsamic vinegar if using. Reserve 1/2 cup for topping.
In a large bowl, whisk eggs, milk, Dijon, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in breadcrumbs and let soak for 5 minutes.
Add ground beef, ground pork, most of the caramelized onions, and 1 cup Gruyère to the breadcrumb mixture. Mix gently with hands until just combined.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Shape the meat mixture into a loaf on the baking sheet or place in loaf pan. Bake uncovered for 40 minutes.
Top the meatloaf with reserved caramelized onions and 1/2 cup Gruyère cheese. Return to oven and bake for an additional 15–20 minutes, until the internal temperature reaches 160°F.
Remove from oven and let rest for 10 minutes. Garnish with chopped parsley before serving.

Notes

Caramelize onions low and slow for the best flavor.
Don’t overmix the meat to keep the texture tender.
Use oat flour or almond flour for a gluten-free version.
Gruyère can be swapped with Swiss, provolone, or mozzarella.
Let the meatloaf rest before slicing to keep it juicy.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 450
Sugar: 4g
Sodium: 680mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g
Cholesterol: 135mg