French Onion Meatloaf
French Onion Meatloaf
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Meatloaf
- 2 pounds lean ground beef
- 1 envelope beef-flavored onion soup mix, from a 1-ounce packet
- 3/4 cup Italian-style breadcrumbs
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
For the Gravy
- 2 cups beef broth, low sodium
- 1/4 cup dry red wine, such as Merlot or Cabernet Sauvignon (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Topping and Garnish
- 6 slices provolone cheese, or 1 cup shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x5 inch loaf pan or a baking sheet.
⏱️ 5 min•🌡️ 375
- 2
Prepare the caramelized onions: In a large skillet, melt the butter over medium-low heat. Add the sliced yellow onions, granulated sugar, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Remove from heat and set aside.
⏱️ 25 min
- 3
In a large mixing bowl, combine the ground beef, beef-flavored onion soup mix, Italian-style breadcrumbs, eggs, milk, Worcestershire sauce, garlic powder, and black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 10 min
- 4
Press the meat mixture evenly into the prepared loaf pan, or form it into a loaf shape on the greased baking sheet. If using a baking sheet, consider forming it into a slightly rounded loaf to help retain juices.
⏱️ 5 min
- 5
Bake the meatloaf for 45-50 minutes, or until an internal temperature of 150°F is reached. The meatloaf should be firm and browned on the outside.
⏱️ 50 min•🌡️ 375
- 6
While the meatloaf bakes, prepare the gravy: In a medium saucepan, combine the beef broth, dry red wine (if using), Worcestershire sauce, and dried thyme. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering broth mixture. Continue to simmer, stirring constantly, until the gravy thickens, about 2-3 minutes. Keep warm over low heat.
⏱️ 10 min
- 7
After the initial baking, remove the meatloaf from the oven. Arrange the provolone cheese slices over the top of the meatloaf, then evenly spread the caramelized onions over the cheese.
⏱️ 2 min
- 8
Return the meatloaf to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. The internal temperature should now be 160°F.
⏱️ 15 min•🌡️ 375
- 9
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful meatloaf.
⏱️ 10 min
- 10
Slice the meatloaf into portions, spoon the warm French onion gravy generously over each slice, and garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Meatloaf
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Meatloaf
- 2 pounds lean ground beef
- 1 envelope beef-flavored onion soup mix, from a 1-ounce packet
- 3/4 cup Italian-style breadcrumbs
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
For the Gravy
- 2 cups beef broth, low sodium
- 1/4 cup dry red wine, such as Merlot or Cabernet Sauvignon (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Topping and Garnish
- 6 slices provolone cheese, or 1 cup shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x5 inch loaf pan or a baking sheet.
⏱️ 5 min•🌡️ 375 - 2
Prepare the caramelized onions: In a large skillet, melt the butter over medium-low heat. Add the sliced yellow onions, granulated sugar, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Remove from heat and set aside.
⏱️ 25 min - 3
In a large mixing bowl, combine the ground beef, beef-flavored onion soup mix, Italian-style breadcrumbs, eggs, milk, Worcestershire sauce, garlic powder, and black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 10 min - 4
Press the meat mixture evenly into the prepared loaf pan, or form it into a loaf shape on the greased baking sheet. If using a baking sheet, consider forming it into a slightly rounded loaf to help retain juices.
⏱️ 5 min - 5
Bake the meatloaf for 45-50 minutes, or until an internal temperature of 150°F is reached. The meatloaf should be firm and browned on the outside.
⏱️ 50 min•🌡️ 375 - 6
While the meatloaf bakes, prepare the gravy: In a medium saucepan, combine the beef broth, dry red wine (if using), Worcestershire sauce, and dried thyme. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering broth mixture. Continue to simmer, stirring constantly, until the gravy thickens, about 2-3 minutes. Keep warm over low heat.
⏱️ 10 min - 7
After the initial baking, remove the meatloaf from the oven. Arrange the provolone cheese slices over the top of the meatloaf, then evenly spread the caramelized onions over the cheese.
⏱️ 2 min - 8
Return the meatloaf to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. The internal temperature should now be 160°F.
⏱️ 15 min•🌡️ 375 - 9
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful meatloaf.
⏱️ 10 min - 10
Slice the meatloaf into portions, spoon the warm French onion gravy generously over each slice, and garnish with fresh chopped parsley before serving.
⏱️ 3 min