Description
A comforting fusion of classic meatloaf and rich French onion soup flavors, featuring caramelized onions and gooey cheese.
Ingredients
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup beef broth (for deglazing)
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Caramelize the onions: In a skillet over medium heat, melt the butter and sauté the thinly sliced onions for 20-25 minutes until caramelized and golden brown. Add a splash of beef broth to deglaze the pan, stirring until absorbed. Set aside to cool.
- Prepare the meatloaf mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix until well combined.
- Add onions and cheese: Fold in the caramelized onions and half of the shredded Gruyère cheese into the meat mixture.
- Shape the mixture into a loaf and place it in a greased baking dish.
- Bake: Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).
- Cheese topping: Once cooked, sprinkle the remaining Gruyère cheese over the top. Bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Serve with sides like mashed potatoes or roasted vegetables.
Notes
For extra flavor, deglaze the onion pan with beef broth sooner if needed. Consider making extra caramelized onions for serving on top.
