Description
Savor homemade French Onion Meatloaf, featuring deeply caramelized onions and a melty Gruyere crust. A comforting dinner classic, Mama Tessa’s style.
Ingredients
Scale
- Meatloaf Base:
- 2 lbs (900g) ground beef (80/20 lean)
- 1 cup Panko breadcrumbs
- 1 large egg
- Caramelized Onion Magic:
- 2 large sweet onions, thinly sliced
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- Flavor Boosters:
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme, chopped
- Cheesy Topping:
- 1 cup Gruyere cheese, grated
Instructions
- Caramelize the Onions:: Okay, first things first, grab those thinly sliced sweet onions. Melt your butter in a large skillet over medium-low heat – low and slow is the mantra here, seriously! Add the onions and let them soften and slowly turn golden brown, stirring occasionally. This takes a good 20-30 minutes, sometimes more if I get distracted, but honestly, this step is non-negotiable for that deep French Onion Meatloaf flavor. Don’t rush it like I did that one time; they’ll just be sad and pale.
- Build the Onion Flavor:: Once your onions are a beautiful deep caramel color, toss in that minced garlic and cook for just a minute until fragrant. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan – that’s flavor, people! Let it simmer for a few minutes until most of the liquid has evaporated. Stir in the fresh thyme. This whole concoction, it smells absolutely heavenly, like the best French onion soup you’ve ever imagined. Let it cool a bit; a warm mixture would start cooking the meat, and we don’t want that!
- Mix the Meatloaf:: In a large bowl, combine the ground beef, panko breadcrumbs, and the egg. Now, here’s where the magic happens: add about two-thirds of your cooled caramelized onion mixture. Don’t overmix, hon, just gently combine everything until it’s just mixed. Overmixing makes for a tough French Onion Meatloaf, and we’re aiming for tender, juicy meatloaf! I always get my hands in there; it’s a little messy, but the best way to ensure everything is incorporated.
- Shape and Bake:: Form the meat mixture into a loaf shape on a parchment-lined baking sheet. I usually make it about 9×5 inches, nice and sturdy. Pop it into a preheated oven at 375°F (190°C) and bake for about 45-50 minutes. You’ll start to see it firm up and get a lovely golden crust. The kitchen will smell incredible, trust me, it’s a preview of the delicious French Onion Meatloaf to come!
- Add the Cheesy Topping:: After that initial bake, pull the meatloaf out. Spread the remaining caramelized onion mixture evenly over the top of the loaf. Then, generously sprinkle that glorious grated Gruyere cheese all over. Don’t be shy with the cheese; it’s what gives our French Onion Meatloaf that signature soup vibe. This is where it starts looking really special, honestly, the anticipation is real.
- Finish Baking:: Return the meatloaf to the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep an eye on it; you want that perfect crust, not burnt cheese! Once it’s out, let it rest for about 10 minutes before slicing. This resting time is crucial; it lets the juices redistribute, making every slice of French Onion Meatloaf moist and flavorful. Patience, my friend, patience!