Description
French Onion Meatloaf is a savory and juicy dish made with ground beef and pork, combined with caramelized onions and topped with melted Gruyère cheese.
Ingredients
Scale
- 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)
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 2 large eggs
- ¾ cup panko breadcrumbs (or oat flour for gluten-free)
- ½ cup low-fat milk (or unsweetened almond milk for dairy-free)
- 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
- ½ cup caramelized onions (reserved for topping)
- ½ cup shredded Gruyère cheese (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large skillet over medium-low heat. Add the 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). Set aside about ½ cup of onions for topping and let the rest cool.
- In a large mixing bowl, whisk together eggs, milk, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in breadcrumbs and let sit for 5 minutes to absorb the liquid.
- Add the ground beef, ground pork, most of the caramelized onions, and Gruyère cheese to the bowl. Mix gently with your hands until just combined. Be careful not to overmix.
- Preheat the 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 in the pan. Bake uncovered for about 40 minutes.
- Remove the meatloaf from the oven and top with the reserved caramelized onions and shredded Gruyère cheese. Return to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: French Onion Meatloaf, meatloaf, comfort food