French Onion Meatloaf
A savory meatloaf featuring caramelized onions and French onion soup, topped with melted Swiss cheese for classic French onion flavor.
Ingredients
Main Ingredients
- 2 pounds ground beef 80/20 fat/lean for juiciness.
- 1 cup onion, finely chopped (about 1 large onion)
- 1 cup breadcrumbs Panko adds a lighter texture.
- 2 large eggs
- 1/2 cup grated Parmesan cheese For umami flavor.
- 1 cup French onion soup Canned or homemade.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Swiss cheese Can substitute with Gruyère.
- Fresh parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment.
- Heat 1–2 tablespoons oil in a skillet over medium heat. Add the chopped onions and a pinch of salt.
- Sauté the onions, stirring occasionally, until deep golden brown and caramelized—about 8–12 minutes. Lower heat if they begin to burn.
- Transfer the onions to a large mixing bowl. Let them cool slightly.
- Add the ground beef, breadcrumbs, eggs, Parmesan, French onion soup, Worcestershire, garlic powder, onion powder, salt, and pepper to the bowl.
- Gently mix with your hands or a sturdy spoon until ingredients are just combined.
Baking
- Shape the mixture into a loaf and place it in the prepared pan. Smooth the top.
- Bake uncovered for 45 minutes.
- Remove the meatloaf and evenly sprinkle the shredded Swiss cheese over the top.
- Return to the oven and bake another 10–15 minutes, until the cheese is melted and the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
- Garnish with chopped parsley if desired and serve warm.
Notes
Storage: Store in an airtight container for 3–4 days. Freeze for up to 3 months. Reheat in the oven or microwave. Food safety: Ensure ground beef reaches 160°F (71°C).