French Onion Meatloaf with Gruyère Cheese
French Onion Meatloaf with Gruyère Cheese
Ingredients
For the Caramelized Onions
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 cup dry red wine, or beef broth
For the Meatloaf
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup breadcrumbs, plain
- 1 large egg
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Worcestershire sauce
- 6 ounces Gruyère cheese, sliced or shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Melt butter in a large skillet over medium-low heat. Add the thinly sliced onion and sauté for 10-15 minutes until softened. Stir in the granulated sugar and continue to cook, stirring occasionally, for another 15-20 minutes, until the onions are deeply golden brown and caramelized.
⏱️ 35 min
- 3
Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid has mostly evaporated and the onions are tender. Transfer the caramelized onions to a bowl and set aside.
⏱️ 5 min
- 4
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, dried parsley, salt, black pepper, and Worcestershire sauce. Add about 1/3 of the caramelized onions to the meat mixture. Mix thoroughly by hand until all ingredients are well combined, but do not overmix.
⏱️ 10 min
- 5
Press about half of the meatloaf mixture evenly into a standard loaf pan. Arrange half of the Gruyère cheese slices over this layer of meatloaf.
⏱️ 5 min
- 6
Cover the cheese layer with the remaining meatloaf mixture, pressing it down gently and shaping it into a loaf.
⏱️ 3 min
- 7
Bake the meatloaf in the preheated oven for 45-50 minutes, or until cooked through and browned. An instant-read thermometer inserted into the center should read 160°F (71°C).
⏱️ 50 min•🌡️ 375
- 8
Remove the meatloaf from the oven. Spread the remaining caramelized onions evenly over the top of the baked meatloaf. Arrange the remaining Gruyère cheese slices over the onions.
⏱️ 5 min
- 9
Return the meatloaf to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375
- 10
Remove from the oven, let rest for 5 minutes, then garnish with fresh chopped parsley before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Meatloaf with Gruyère Cheese
For the Caramelized Onions
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 cup dry red wine, or beef broth
For the Meatloaf
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup breadcrumbs, plain
- 1 large egg
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Worcestershire sauce
- 6 ounces Gruyère cheese, sliced or shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Melt butter in a large skillet over medium-low heat. Add the thinly sliced onion and sauté for 10-15 minutes until softened. Stir in the granulated sugar and continue to cook, stirring occasionally, for another 15-20 minutes, until the onions are deeply golden brown and caramelized.
⏱️ 35 min - 3
Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid has mostly evaporated and the onions are tender. Transfer the caramelized onions to a bowl and set aside.
⏱️ 5 min - 4
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, dried parsley, salt, black pepper, and Worcestershire sauce. Add about 1/3 of the caramelized onions to the meat mixture. Mix thoroughly by hand until all ingredients are well combined, but do not overmix.
⏱️ 10 min - 5
Press about half of the meatloaf mixture evenly into a standard loaf pan. Arrange half of the Gruyère cheese slices over this layer of meatloaf.
⏱️ 5 min - 6
Cover the cheese layer with the remaining meatloaf mixture, pressing it down gently and shaping it into a loaf.
⏱️ 3 min - 7
Bake the meatloaf in the preheated oven for 45-50 minutes, or until cooked through and browned. An instant-read thermometer inserted into the center should read 160°F (71°C).
⏱️ 50 min•🌡️ 375 - 8
Remove the meatloaf from the oven. Spread the remaining caramelized onions evenly over the top of the baked meatloaf. Arrange the remaining Gruyère cheese slices over the onions.
⏱️ 5 min - 9
Return the meatloaf to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 375 - 10
Remove from the oven, let rest for 5 minutes, then garnish with fresh chopped parsley before slicing and serving.
⏱️ 5 min