Description
A hearty twist on classic meatloaf, this recipe features the savory flavors of French onion soup mixed into the meat, topped with melted cheese for a comforting, flavorful dish everyone will love.
Ingredients
For the French Onion Meatloaf:
- 1 ½ pounds ground beef (preferably 80% lean)
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup breadcrumbs (use plain or seasoned)
- 1 large egg
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the French Onion Glaze:
- 1 cup French onion soup (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar
- ½ cup shredded Gruyère or Swiss cheese (optional for topping)
Instructions
Start by caramelizing the onions. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, or until the onions are soft and golden brown. Be patient during this step, as caramelizing the onions brings out their natural sweetness and depth of flavor.
Add the minced garlic to the pan during the last minute of cooking, allowing it to become fragrant but not burn. Remove the skillet from the heat and set the caramelized onions and garlic aside to cool slightly.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add the cooled caramelized onions and garlic to the mixture. Using your hands or a spoon, mix everything together until it’s just combined. Avoid overmixing to keep the meatloaf tender.
Transfer the meat mixture to a loaf pan, pressing it gently to form an even shape. If you prefer a freeform meatloaf, you can shape the mixture into a loaf on a baking sheet lined with parchment paper.
Make sure the meatloaf is compact but not overly packed, which can cause it to become dense. Smooth the top with a spatula or your hands for an even surface.
In a small bowl, combine the French onion soup, soy sauce, Dijon mustard, and brown sugar. Stir well to combine. This mixture will create a savory-sweet glaze that’s the signature flavor of French onion soup, adding richness and depth to the meatloaf.
Pour half of the glaze over the top of the meatloaf, spreading it evenly with a spoon or spatula. This will ensure the meatloaf is coated with the glaze as it bakes.
Place the meatloaf in the preheated oven and bake for about 50-60 minutes at 350°F (175°C). The internal temperature should reach 160°F (71°C) when measured with a meat thermometer. If the glaze begins to brown too quickly, you can loosely cover the meatloaf with aluminum foil to prevent burning.
If you’re using cheese, sprinkle the shredded Gruyère or Swiss cheese over the top of the meatloaf during the last 10 minutes of baking. The cheese will melt into the glaze, creating a delicious, gooey layer that enhances the flavor.
Once the meatloaf is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing. This resting time allows the juices to redistribute, ensuring the meatloaf stays moist and tender. Slice it into thick pieces and serve with additional French onion glaze if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 15-18g
- Protein: 30g