French Onion Meatloaf

Prep time: 45 minutesTotal time: 1 hour, 45 min.
Yield: Serves 8

Classic meatloaf gets a fun twist when it’s combined with French onion soup’s best features. Our French Onion Meatloaf is loaded with flavor and an easy way to further improve upon a classic dinner. Round it out with mashed potatoes and garlic haricots verts for a truly comforting meal.


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2medium sweet onions, (about 1 pound), thinly sliced
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic
  • 2 tablespoons sherry
  • 1/2 cup French bread crumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon thyme leaves
  • 1/4 cup whole milk
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2eggs, beaten
  • 2 pounds ground beef
  • 1 cup shredded Gruyere or Swiss cheese (about 3 ounce)
  • Garnishes: thyme sprigs, chopped parsley

How to Make It

Step 1

Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with aluminum foil and spray with cooking spray.

Step 2

In a large skillet, heat oil and butter over medium-high heat. Add onions and sugar, stir occasionally with a wooden spoon for 20 minutes. Stir in garlic and cook additional 5 minutes or until onions are browned and very soft.

Step 3

Deglaze the pan by adding sherry and scraping brown bits off bottom of pan with wooden spoon. Cook additional 3 minutes or until sherry has evaporated. Cool for 5 minutes.

Step 4

In a large bowl add ½ caramelized onions, bread crumbs, parsley, thyme, milk, beef broth, Worcestershire sauce, salt, pepper and eggs. Stir to combine.

Step 5

Add in ground beef and gently mix with your hands to combine. Do not overmix.

Step 6

Transfer mixture to prepared pan and gently press down to form an even layer.

Step 7

Bake for 55-60 minutes. Carefully remove from oven and drain fat. Top with cheese and remaining onions. Bake additional 5 minutes or until a thermometer reads 165°F.

Step 8

Let cool in pan for 15 minutes before slicing. Garnish with thyme sprigs and chopped parsley, if desired.

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