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French Onion Meatloaf has a few key ingredients that make it special. You need 1.5 pounds of ground beef. This is the base of the meatloaf. I find that beef gives it a rich flavor.

French Onion Meatloaf

Indulge in the ultimate comfort food with French Onion Meatloaf! This savory dish combines tender ground beef, sweet sautéed onions, and gooey Gruyère cheese for a delicious twist on a classic favorite. Discover key ingredients, cooking tips, and creative variations that will impress your family. Ready to elevate your dinner game? Click through for the full recipe and enjoy a meal that's sure to warm your heart and home!
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Ingredients
  

1.5 lbs ground beef

1 cup French onion soup (canned or homemade)

1 medium onion, finely diced

2 cloves garlic, minced

1 cup breadcrumbs

2 large eggs

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

1 cup shredded Gruyère cheese (or Swiss cheese)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 350°F (175°C).

    Sauté the onions: In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent and caramelized, about 8-10 minutes. Add the minced garlic in the last minute and stir until fragrant. Remove from heat and let cool slightly.

      Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, caramelized onions and garlic, French onion soup, breadcrumbs, eggs, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined; be careful not to overmix.

        Add cheese: Gently fold in 3/4 cup of the shredded Gruyère cheese into the meat mixture.

          Shape the meatloaf: Transfer the meat mixture to a lined loaf pan or shape it freeform on a baking sheet into a loaf shape.

            Top with cheese: Sprinkle the remaining 1/4 cup of Gruyère cheese on top of the meatloaf.

              Bake: Place in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (70°C).

                Rest and slice: Once cooked, remove the meatloaf from the oven and let it rest for about 10-15 minutes before slicing to allow the juices to redistribute.

                  Serve: Slice the meatloaf and serve warm, garnished with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 6-8

                      - Presentation Tips: Serve the meatloaf on a rustic wooden board with a side of mashed potatoes or roasted vegetables, drizzling some extra French onion soup on top for added flavor. Garnish with sprigs of parsley for a pop of color.