French Onion Meatloaf with Gruyère Cheese
French Onion Meatloaf with Gruyère Cheese
Ingredients
- 1 pound lean ground beef
- 1 large onion, thinly sliced and caramelized
- 1 egg
- 1/2 cup breadcrumbs
- 1 cup Gruyère cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil, for caramelizing onions
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a baking sheet or loaf pan.
⏱️ 5 min•🌡️ 350
- 2
If not already prepared, thinly slice the large onion. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, or until they are deeply golden brown and caramelized. Set aside to cool slightly.
⏱️ 30 min
- 3
In a large mixing bowl, combine the lean ground beef, cooled caramelized onions, egg, breadcrumbs, Worcestershire sauce, fresh thyme, salt, and black pepper.
⏱️ 5 min
- 4
Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 2 min
- 5
Take approximately half of the meatloaf mixture and press it down onto the prepared baking sheet or into the bottom of the loaf pan, forming a flat, rectangular base.
⏱️ 3 min
- 6
Sprinkle about half (1/2 cup) of the shredded Gruyère cheese evenly over the formed meatloaf base.
⏱️ 1 min
- 7
Gently place the remaining meatloaf mixture over the cheese layer, shaping it to cover the cheese completely and form the top of the meatloaf.
⏱️ 3 min
- 8
Sprinkle the remaining shredded Gruyère cheese (1/2 cup) over the entire top surface of the meatloaf.
⏱️ 1 min
- 9
Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F and the cheese on top is perfectly golden and bubbly.
⏱️ 60 min•🌡️ 350
- 10
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.
⏱️ 5 min
- 11
Slice the French Onion Meatloaf to reveal the melted Gruyère cheese inside and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Meatloaf with Gruyère Cheese
- 1 pound lean ground beef
- 1 large onion, thinly sliced and caramelized
- 1 egg
- 1/2 cup breadcrumbs
- 1 cup Gruyère cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil, for caramelizing onions
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a baking sheet or loaf pan.
⏱️ 5 min•🌡️ 350 - 2
If not already prepared, thinly slice the large onion. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, or until they are deeply golden brown and caramelized. Set aside to cool slightly.
⏱️ 30 min - 3
In a large mixing bowl, combine the lean ground beef, cooled caramelized onions, egg, breadcrumbs, Worcestershire sauce, fresh thyme, salt, and black pepper.
⏱️ 5 min - 4
Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 2 min - 5
Take approximately half of the meatloaf mixture and press it down onto the prepared baking sheet or into the bottom of the loaf pan, forming a flat, rectangular base.
⏱️ 3 min - 6
Sprinkle about half (1/2 cup) of the shredded Gruyère cheese evenly over the formed meatloaf base.
⏱️ 1 min - 7
Gently place the remaining meatloaf mixture over the cheese layer, shaping it to cover the cheese completely and form the top of the meatloaf.
⏱️ 3 min - 8
Sprinkle the remaining shredded Gruyère cheese (1/2 cup) over the entire top surface of the meatloaf.
⏱️ 1 min - 9
Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F and the cheese on top is perfectly golden and bubbly.
⏱️ 60 min•🌡️ 350 - 10
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.
⏱️ 5 min - 11
Slice the French Onion Meatloaf to reveal the melted Gruyère cheese inside and serve hot.
⏱️ 2 min