French Onion Meatloaf with Caramelized Onions and Gruyère

A hearty meatloaf inspired by the flavors of French onion soup, featuring sweet caramelized onions, savory beef, and melted Gruyère cheese.

Ingredients

For the caramelized onions

• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp Worcestershire sauce (optional)

For the meatloaf

• 2 lbs (900 g) ground beef (80/20)
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup whole milk
• 1 cup shredded Gruyère cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Glaze

• ¼ cup ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar

Topping

• 1 cup shredded Gruyère cheese
• Fresh thyme or parsley for garnish

Instructions

1. Caramelize the onions

1. Heat butter and olive oil in a large skillet over medium-low heat.
2. Add sliced onions and salt.
3. Cook, stirring occasionally, for 30–40 minutes until deeply golden and sweet.
4. Stir in thyme and Worcestershire sauce during the last minute.
5. Let cool slightly.

2. Prepare the meatloaf

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or lightly grease a loaf pan.
3. In a large bowl, combine:
   • Ground beef
   • Breadcrumbs
   • Eggs
   • Milk
   • 1 cup Gruyère
   • Garlic
   • Parsley
   • Worcestershire
   • Dijon
   • Onion powder
   • Garlic powder
   • Salt and pepper
4. Fold in about ¾ of the caramelized onions, reserving the rest for the topping.
5. Mix gently until just combined.

3. Shape and bake

1. Form the mixture into a loaf.
2. Mix glaze ingredients together and spread over the top.
3. Bake for 45–50 minutes.

4. Add the “Gruyère magic”

1. Remove the meatloaf from the oven.
2. Top with the reserved caramelized onions.
3. Sprinkle with the remaining 1 cup Gruyère cheese.
4. Return to the oven for 10–15 minutes, until the cheese is melted, bubbly, and the internal temperature reaches 160°F (71°C).

5. Rest and serve

• Let the meatloaf rest for 10 minutes before slicing.
• Garnish with fresh thyme or parsley.

Serving Suggestions

Serve with:

• Creamy mashed potatoes
• Roasted green beans or asparagus
• Buttered peas
• A crisp green salad
• Crusty bread to soak up the flavorful juices

Tips

• For extra richness, substitute half the milk with sour cream.
• A blend of Gruyère and Swiss cheese also works well.
• Leftovers make excellent sandwiches on toasted sourdough with extra caramelized onions.