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French Onion Meatloaf

French Onion Meatloaf
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French Onion Meatloaf is a comforting, savory dish that combines the rich, caramelized sweetness of slow-cooked sweet onions with perfectly seasoned ground beef and melty Gruyere or Swiss cheese. This recipe offers a gourmet twist on classic meatloaf, delivering a moist, tender, and flavorful experience that is simple to prepare and perfect for family dinners or friendly gatherings.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef (80/20 fat ratio)
  • 2 large sweet onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 large eggs, beaten
  • 3/4 cup breadcrumbs
  • 1/3 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cheese and Glaze

  • 3/4 cup Gruyere or Swiss cheese, grated
  • 1/4 cup ketchup or tomato paste (for glaze)

Optional & Variations

  • Ground turkey or chicken (to substitute beef for a leaner version)
  • Chopped mushrooms or grated carrots (for added nutrition and moisture)
  • Sharp cheddar or mozzarella cheese (alternative to Gruyere/Swiss)
  • Rosemary or sage (alternative herbs to thyme and parsley)
  • Dash of cayenne or chili flakes (for a spicy kick)

Instructions

  1. Caramelize the Onions: Thinly slice the sweet onions and sauté them gently over low heat with a touch of olive oil and salt. Stir occasionally for 30-40 minutes until the onions turn golden brown and develop a deep, sweet caramelized flavor, which forms the base of the meatloaf.
  2. Prepare the Meat Mixture: In a large bowl, combine the ground beef, caramelized onions, minced garlic, breadcrumbs, beaten eggs, Worcestershire sauce, beef broth, chopped parsley, thyme, salt, and pepper. Mix gently using your hands or a spoon until all ingredients are evenly incorporated, being careful not to overwork the mixture to maintain tenderness.
  3. Shape the Meatloaf: Transfer the combined meat mixture to a lined baking dish or loaf pan. Form it into a uniform loaf shape, compact but not tightly packed, to ensure even cooking and moisture retention.
  4. Add the Cheese and Glaze: Evenly sprinkle grated Gruyere or Swiss cheese over the top of the meatloaf. Then, spread a thin layer of ketchup or tomato paste glaze across the cheese, which will caramelize during baking creating a shiny, flavorful crust.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the meatloaf for about 60 minutes or until the internal temperature reaches 160°F (70°C). Once cooked, let it rest for 10 minutes before slicing to lock in the juices and make serving easier.

Notes

  • Patience with onions: Slowly caramelize onions over low heat for the best deep, sweet flavor.
  • Don’t overmix the meat mixture to avoid a dense meatloaf.
  • Use a meat thermometer to ensure perfect doneness and juicy results.
  • Rest the meatloaf before slicing to keep it moist and easier to cut.
  • Customize the glaze by mixing ketchup with Dijon mustard or balsamic vinegar for added flavor.

Nutrition

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