French Onion Meatloaf
French Onion Meatloaf
Ingredients
For the Meatloaf
- 750 g ground beef
- 2 onion, medium, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 egg
- 80 g breadcrumbs
- 80 ml milk
- 1 tablespoon Worcestershire sauce
- to taste salt
- to taste black pepper
- 1 teaspoon dried thyme
For the Gravy and Topping
- 300 ml beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 150 g Swiss or mozzarella cheese, sliced or shredded
- for garnish fresh parsley, chopped
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a loaf pan.
⏱️ 10 min•🌡️ 180
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and caramelize them until golden brown and softened, stirring occasionally. This will take approximately 10-15 minutes.
⏱️ 15 min
- 3
Add the 3 cloves of minced garlic to the caramelized onions and cook briefly for about 1 minute, stirring constantly, until fragrant. Then, remove the skillet from the heat.
⏱️ 2 min
- 4
In a large mixing bowl, combine the 750 grams of ground beef, 1 egg, 80 grams of breadcrumbs, 80 ml of milk, 1 tablespoon of Worcestershire sauce, salt (to taste), black pepper (to taste), 1 teaspoon of dried thyme, and approximately half of the caramelized onions. Mix all ingredients thoroughly by hand until well combined, but do not overmix.
⏱️ 5 min
- 5
Shape the meatloaf mixture into a loaf directly inside the greased loaf pan.
⏱️ 3 min
- 6
Bake the meatloaf uncovered in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 180
- 7
Meanwhile, add the 300 ml of beef broth to the remaining caramelized onions in the skillet. Bring the mixture to a simmer over medium heat on the stovetop.
⏱️ 5 min
- 8
In a small separate bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Stir the cornstarch slurry into the simmering beef broth and onion mixture to thicken it into a gravy. Continue to simmer for 1-2 minutes until the gravy reaches your desired consistency.
⏱️ 3 min
- 9
After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. Pour the prepared gravy generously over the meatloaf. Top evenly with 150 grams of sliced or shredded Swiss or mozzarella cheese.
⏱️ 2 min
- 10
Return the meatloaf to the oven and bake for an additional 15–20 minutes, or until the cheese is bubbly and melted, and the meatloaf is cooked through (internal temperature should reach 71°C/160°F).
⏱️ 20 min•🌡️ 180
- 11
Remove from the oven, let rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley and serve.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Meatloaf
For the Meatloaf
- 750 g ground beef
- 2 onion, medium, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 egg
- 80 g breadcrumbs
- 80 ml milk
- 1 tablespoon Worcestershire sauce
- to taste salt
- to taste black pepper
- 1 teaspoon dried thyme
For the Gravy and Topping
- 300 ml beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 150 g Swiss or mozzarella cheese, sliced or shredded
- for garnish fresh parsley, chopped
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a loaf pan.
⏱️ 10 min•🌡️ 180 - 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and caramelize them until golden brown and softened, stirring occasionally. This will take approximately 10-15 minutes.
⏱️ 15 min - 3
Add the 3 cloves of minced garlic to the caramelized onions and cook briefly for about 1 minute, stirring constantly, until fragrant. Then, remove the skillet from the heat.
⏱️ 2 min - 4
In a large mixing bowl, combine the 750 grams of ground beef, 1 egg, 80 grams of breadcrumbs, 80 ml of milk, 1 tablespoon of Worcestershire sauce, salt (to taste), black pepper (to taste), 1 teaspoon of dried thyme, and approximately half of the caramelized onions. Mix all ingredients thoroughly by hand until well combined, but do not overmix.
⏱️ 5 min - 5
Shape the meatloaf mixture into a loaf directly inside the greased loaf pan.
⏱️ 3 min - 6
Bake the meatloaf uncovered in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 180 - 7
Meanwhile, add the 300 ml of beef broth to the remaining caramelized onions in the skillet. Bring the mixture to a simmer over medium heat on the stovetop.
⏱️ 5 min - 8
In a small separate bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Stir the cornstarch slurry into the simmering beef broth and onion mixture to thicken it into a gravy. Continue to simmer for 1-2 minutes until the gravy reaches your desired consistency.
⏱️ 3 min - 9
After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. Pour the prepared gravy generously over the meatloaf. Top evenly with 150 grams of sliced or shredded Swiss or mozzarella cheese.
⏱️ 2 min - 10
Return the meatloaf to the oven and bake for an additional 15–20 minutes, or until the cheese is bubbly and melted, and the meatloaf is cooked through (internal temperature should reach 71°C/160°F).
⏱️ 20 min•🌡️ 180 - 11
Remove from the oven, let rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley and serve.
⏱️ 10 min