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Savory French Onion Meatloaf
Alyssa

Savory French Onion Meatloaf

Savory French Onion Meatloaf—tender, flavorful meatloaf infused with the rich taste of French onion soup, perfect for a hearty meal.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil: Essential for cooking the onions imparting a rich flavor.
  • 2 lbs yellow onions thinly sliced: The star ingredient that will be caramelized to bring a sweet depth to the meatloaf.
  • 1/8 tsp baking soda: This helps speed up the caramelization process ensuring the onions cook evenly and develop their rich color.
  • 1/2 cup plain dried breadcrumbs: Acts as a binding agent and adds texture.
  • 1/2 cup whole milk or 2%: Adds moisture and richness to the meatloaf mixture.
  • 2 cloves garlic minced: For added flavor complexity.
  • 2 tsp Worcestershire sauce: Provides a savory umami kick.
  • 1 1/2 tsp kosher salt: Enhances all the flavors in the dish.
  • 1/4 tsp ground black pepper: Adds a touch of warmth and spice.
  • 2 lbs ground beef: The primary protein rich in flavor and moisture.
  • 2 large eggs beaten: Acts as a binder for the meatloaf.
  • 1 cup shredded Gruyère cheese about 3 oz: Provides that iconic creamy, melted topping.

Method
 

  1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with foil for easy lifting later on.
  2. Caramelize the onions: In a large pot, heat 2 tbsp of olive oil over medium-high heat. Add 2 lbs of thinly sliced yellow onions and 1/8 tsp of baking soda. Cook for about 15 minutes, stirring occasionally. The goal is to achieve a deeply golden brown color, which may take an additional 10-15 minutes of stirring.
  3. Prepare the meatloaf mixture: In a mixing bowl, combine 1/2 cup of plain dried breadcrumbs and 1/2 cup of milk. Add the caramelized onions (reserve some for garnish), 2 cloves of minced garlic, 2 tsp of Worcestershire sauce, 1 1/2 tsp of kosher salt, and 1/4 tsp of ground black pepper.
  4. Combine ground meat: Carefully incorporate 2 lbs of ground beef and 2 beaten large eggs into the mixture, being sure not to overmix.
  5. Transfer to the loaf pan: Once mixed well, transfer the meat mixture into the prepared loaf pan. Press it down evenly so it bakes uniformly.
  6. Bake the meatloaf: Place the loaf in the oven and bake for 55-60 minutes. You want the internal temperature to reach 165°F (74°C).
  7. Broil for the finishing touch: After baking, switch the oven to broil. Sprinkle the reserved caramelized onions and 1 cup of shredded Gruyère cheese over the top of the meatloaf. Broil for about 2 minutes until the cheese is bubbly and slightly browned.
  8. Cool and slice: Allow the meatloaf to cool in the pan for 15 minutes. Once cooled, carefully lift it out using the foil and slice on a cutting board.