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If you love French onion soup, this French Onion Meatloaf recipe is going to be your new winter-to-spring-to-summer obsession. It’s juicy, savory, and loaded with sweet caramelized onions and a blanket of bubbly Gruyère on top.
The best part? It’s a simple, straight-forward dinner you can make any night of the week, and the leftovers are absolutely next-level for meatloaf sandwiches.
Why You’ll Love This Meatloaf
- It tastes like French onion soup married the best meatloaf recipe ever, in the best possible way. Deeply caramelized onions add sweetness and depth without any fuss.
- Weeknight easy: a few pantry staples plus onions you can caramelize in advance.
- Melty Gruyère on top gives that cheesy, nutty, irresistible finish.
- Make-ahead friendly and freezer-friendly, so you can prep once and eat twice.
- If you’re French Onion Soup obsessed like we are, you’ll love this meatloaf but also this French Onion Pot Roast.
Ingredients For French Onion Meatloaf
- Yellow onions: Sweet onions or Vidalia onions work great, too.
- Butter and olive oil: Use all olive oil to keep it dairy-light; avocado oil works in a pinch.
- Thyme: Fresh thyme or dried thyme, rosemary or a little Italian seasoning is great if that’s all you have on hand.
- Balsamic vinegar (optional): A splash of balsamic vinegar adds depth, sherry vinegar or a splash of dry sherry works as a great substitution.
- Ground Meat: Ground Beef and Ground pork are the base for my meatloaf. Ground beef only will work if you don’t want to use pork (choose 80/20 for juiciness). Ground Turkey or Ground chicken give a lower calorie meatloaf but be sure to not overcook it.
- Eggs: Eggs help hold everything together. A flax “egg” works in a pinch for an egg-free version.
- Breadcrumbs: Whole-grain breadcrumbs, panko breadcrumbs, or even crushed butter crackers. For a gluten-free meatloaf, use oat flour, ground oats, or almond flour.
- Milk: Whole milk is classic adding richness but unsweetened almond milk or oat milk keeps it dairy-free.
- Dijon mustard: Yellow mustard works great as a substitute, a spoon of grainy mustard is lovely, too.
- Worcestershire sauce: Any favorite brand; coconut aminos adds sweetness if you’re out.
- Seasonings: Garlic powder, onion powder, Smoked paprika, kosher salt and black pepper.
- Gruyère cheese: Swiss cheese or provolone cheese melts beautifully and is a great substitute. Mozzarella gives you extra cheesy goodness.
For the full ingredient list and instructions, see the recipe card below.
How to Make French Onion Meatloaf
- Caramelize the onions: Take your time, cook the onions over medium-low heat until deep golden and jammy. Stir in thyme and a splash of balsamic for extra depth. Set aside some for the topping.
- Make the panade: Whisk eggs, milk, Dijon, Worcestershire, and spices, stir in breadcrumbs and let them soak for a few minutes.
- Mix gently: Add beef, pork, most of the onions, and Gruyère. Fold together just until combined, overmixing results in a tough meatloaf.
- Shape & bake: Form a loaf on a parchment-lined sheet pan for more crispy edges or use a loaf pan. Bake at 375°F until almost done.
- Make it cheesy: Pile on the reserved onions and Gruyère, bake again until melty and the center reaches 160°F. Rest the meatloaf for 10 minutes before slicing.
How to Store Leftover French Onion Meatloaf
- Refrigerator: Slice the leftover meatloaf and store in an airtight container for up to 4 days.
- Reheat: Cover the meatloaf slices with foil and warm in a 325°F oven or in a skillet with a splash of beef stock.
- Freeze: Wrap slices individually and freeze up to 3 months. Thaw in the fridge, then reheat as above.
Kellie’s Tips for the Best French Onion Meatloaf
- Cheese on top is non-negotiable (IMO). It locks in moisture and adds that French onion soup vibe.
- Don’t rush the onions. That deep golden color is where the magic (and flavor) live.
- Soak the breadcrumbs. A proper panade keeps your meatloaf ultra-juicy.
- Mix with a light hand. Fold until just combined to avoid a dense texture.
- Free-form on a sheet pan for more browned, crispy edges, use a loaf pan for a taller, sliceable shape.
- Temperature matters. Pull when the center hits 160°F and let it rest so the juices redistribute.
What to Serve with This Meatloaf
More Easy Meatloaf Recipes
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French Onion Meatloaf Recipe
All the flavors of French onion soup—sweet caramelized onions, thyme, and melty Gruyère—baked into the juiciest meatloaf. It’s cozy comfort food that’s easy enough for weeknights and special enough for Sunday dinner. Leftovers make epic sandwiches.
Equipment
- measuring spoon
- measuring cup
- loaf pan or baking sheet
Ingredients
For the Caramelized Onions:
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, or ½ tsp dried Thyme
- 1 teaspoon balsamic vinegar, optional, for depth
For the Meatloaf:
- 1 pound ground beef, 80/20 works best
- 1 pound ground pork
- 2 large eggs
- ¾ cup panko breadcrumbs, or oat flour for gluten-free
- ½ cup low-fat milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce or coconut aminos
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup shredded Gruyère cheese
For the Topping:
- ½ cup caramelized onions, reserved from above
- ½ cup shredded Gruyère cheese
- 2 tablespoon fresh parsley, chopped
Instructions
- Heat butter and olive oil in a large skillet over medium-low heat.
- Add onions, sprinkle with salt, and cook slowly, stirring occasionally, for 25–30 minutes until deep golden brown. Stir in thyme and balsamic vinegar (if using). Reserve about ½ cup for topping and let the rest cool for the meat mixture.
- In a large mixing bowl, whisk together eggs, milk, Dijon, Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in breadcrumbs and let sit for 5 minutes so they absorb the liquid.
- Add ground beef, ground pork, most of the caramelized onions, and Gruyère cheese. Mix gently with your hands until just combined, do not overmix.
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly oil a loaf pan. Shape the mixture into a loaf and place it on the sheet (or into the pan). Bake uncovered for 40 minutes.
- Remove meatloaf from oven and top with reserved caramelized onions and Gruyère cheese. Return to oven for 15–20 minutes, until cheese is melted, bubbly, and meatloaf reaches 160°F (71°C) internally.
- Let rest 10 minutes before slicing. Garnish with fresh parsley.
Notes
- Caramelized Onions: Low and slow for 25–30 minutes until deep golden; a splash of balsamic or beef broth adds extra depth.
- Don’t Overmix: Fold the meat mixture gently for a tender texture.
- Bake Temp: Cook to an internal temp of 160°F; rest 10 minutes before slicing.
- Gluten-Free Swap: Use oat flour, ground oats, or almond flour in place of breadcrumbs.
- Pan Choice: Free-form on a sheet pan = more browned edges; loaf pan = sliceable shape.
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