French Onion Meatloaf

Why You’ll Love This Recipe

I love how this meatloaf takes the classic flavors of French onion soup—those deeply sweet, golden onions—and folds them right into a hearty loaf. The cheese melts into the beef, the broth keeps everything moist, and the slow-cooked onions give it a depth of flavor that sets it apart from basic meatloaf. It’s comforting, flavorful, and simple to put together without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 680 g ground beef

• 2 large yellow onions, thinly sliced

• 2 tablespoons butter

• 120 ml beef broth

• 60 g breadcrumbs

• 2 large eggs

• 1 tablespoon Worcestershire sauce

• 2 garlic cloves, minced

• 1 teaspoon salt

• 0.5 teaspoon black pepper

• 100 g mild shredded cheese

Directions

1. I start by preheating the oven to 180°C and lightly greasing a loaf pan.

2. In a skillet, I melt the butter over medium-low heat and cook the onions slowly, stirring often, until they’re soft and deeply golden—this can take 15–20 minutes. Just before they’re done, I stir in the minced garlic for a burst of aroma.

3. In a large mixing bowl, I combine the ground beef, breadcrumbs, eggs, beef broth, Worcestershire sauce, salt, and black pepper.

4. Once the onions are caramelized, I gently fold them into the meat mixture along with the shredded cheese, being careful not to overmix so the loaf stays tender.

5. I transfer the mixture to the prepared loaf pan, pressing it in lightly and shaping the top.

6. I bake the meatloaf for 55 to 65 minutes, until it’s fully cooked through.

7. After baking, I let it rest for 10 minutes before slicing, which helps the juices settle and keeps it moist.

Servings and timing

This recipe serves 6 people.

• Prep time: 20 minutes

• Cook time: 60 minutes

• Total time: 80 minutes

Variations

When I want to change things up, I sometimes use a mix of ground beef and pork for extra richness. I’ve also swapped out the mild cheese for Gruyère or Swiss to bring in even more of that French onion soup vibe. For a low-carb version, I use almond flour instead of breadcrumbs. If I want more of a topping, I add extra cheese on top during the last 10 minutes of baking.

Storage/Reheating

Leftover meatloaf stores well in the fridge for up to 3 days. I wrap it tightly or place it in an airtight container. When I reheat it, I do it gently in the oven or microwave with a splash of broth to keep it from drying out. It also freezes well—I wrap individual slices and thaw as needed for easy meals later.

FAQs

Can I make this meatloaf ahead of time?

Yes, I often prepare the mixture earlier in the day and keep it in the fridge. When I’m ready, I bake it fresh for the best texture and flavor.

What type of cheese works best?

I usually use a mild shredded cheese, but Gruyère, Swiss, or mozzarella all melt beautifully and add great flavor.

How do I know when the meatloaf is done?

I check that the internal temperature reaches 70°C (160°F) with a meat thermometer to ensure it’s fully cooked.

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though it has a lighter flavor. I just make sure not to overcook it since it can dry out more easily.

Why do I need to let the meatloaf rest?

Resting for 10 minutes helps the juices redistribute so the slices hold together and stay moist when I serve them.

Conclusion

This French Onion Meatloaf is the kind of meal I crave when I need something hearty and satisfying. The caramelized onions bring deep flavor, the beef stays juicy, and the cheese adds that comforting touch. It’s easy enough for a weeknight but special enough to serve guests. When I want a twist on the traditional, this recipe never lets me down.