French Onion Meatloaf

 

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Sweet, buttery caramelized onions, a savory onion sauce, and gooey, melty Swiss and provolone cheese turn basic meatloaf into an elevated dinner in this French Onion Meatloaf recipe. It’s easy enough for weeknights and special enough for guests!

This French onion meatloaf recipe combines two comfort foods in one – classic French onion soup and meatloaf. Onions are thinly sliced and caramelized in butter, which releases their natural sweetness, then mixed into the meatloaf and used to make a savory sauce to drizzle on top. Swiss and provolone cheese are melted on top in the final minutes of baking, adding that final French onion twist.

I’ve incorporated French onion flavors into other recipes before, like French onion beef casserole and French onion pot roast. The onions and savory broth always add so much flavor and elevate classic dishes like this meatloaf into something extra special. I love that French onion meatloaf feels fancy and special but is easy enough to make on busy weeknights.

Why This French Onion Meatloaf Recipe Is So Good

• Caramelized onion in every bite. Half of the onions are mixed into the meatloaf mixture while the other half make a savory sauce, similar to a French onion soup broth, to spoon over the top of the meatloaf. That means there are sweet, buttery onions in every bite.
• The cheese! The best part about French onion soup is, arguably, the thick layer of gooey melted cheese on top. So, of course, I had to add cheese to this French onion meatloaf! It’s topped with not just one but two types of cheese that are popped under the broiler until gooey, melted, and lightly browned.
• Moist, savory meatloaf. And, of course, we can’t forget the meatloaf itself. It stays nice and moist but holds together well, so it doesn’t crumble the second it’s sliced. The flavor is incredible too, thanks to the onions but also a splash of Worcestershire sauce.

What You’ll Need

Let’s take a look at the ingredients needed to make this meatloaf recipe. Be sure to scroll down to the recipe card below for the exact measurements.

• Butter – Used to caramelize the onions and make the onion sauce.
• Onions – Be sure to slice thinly and evenly, so they caramelize fully and become nice and soft.
• Ground beef – I like to aim for at least 80% lean to avoid excess grease while still keeping some fat in the mixture to keep things juicy.
• Eggs – Help bind the meatloaf mixture together.
• Breadcrumbs – Also help bind the filling and add some texture. Regular or Panko breadcrumbs both work, though I would personally avoid seasoned breadcrumbs in this recipe.
• Worcestershire sauce – Adds a savory beefy flavor.
• Spices – Dried thyme, salt, and black pepper.
• Flour – Thickens the sauce.
• Beef broth – The base of the sauce.
• Cheese – Swiss cheese and provolone cheese are both melted on top of the meatloaf. If desired, Gruyère cheese can replace Swiss, and mozzarella can be used instead of provolone.

How To Make French Onion Meatloaf

While it takes some time for the onions to caramelize, the rest of the process is quick, keeping this a dinner perfect for weeknights. The printable instructions can be found in the recipe card below.

• Caramelize the onions. Melt 2 tablespoons of butter over medium heat. Cook the sliced onions, stirring occasionally, for 20-25 minutes, until golden and caramelized. Transfer half to a plate.

• Make the meat mixture. Gently mix together the beef, eggs, breadcrumbs, Worcestershire sauce, spices, and half of the caramelized onions until combined.
• Bake. Shape the mixture into a loaf and transfer to the baking dish. Bake for 45 minutes.

• Make the onion sauce. Add the remaining onions to the skillet with an additional tablespoon of butter. Whisk in the flour and continue stirring for 1 minute. Gradually whisk in the beef broth. Simmer for 5-7 minutes, until it thickens slightly.

• Add the cheese. Add the shredded Swiss and provolone slices on top of the cooked meatloaf. Broil for 3-5 minutes until melted and golden.
• Enjoy. Let the meatloaf rest for 5-10 minutes before slicing. Serve with the onion sauce spooned over the top.