French Onion Meatloaf Recipe
A comforting, flavor-packed French Onion Meatloaf that combines slow-caramelized onions, a savory sticky glaze, and melted gruyère for a juicy, elevated meatloaf. Perfect for weeknights, meal-prep, or family dinners — rich, tender, and easy to make.
Ingredients
For the caramelized onions (about 2 cups)
- 3 large yellow onions thinly sliced (≈450 g)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Pinch of salt
- 1 tsp sugar optional, helps caramelize
- 2 tbsp dry sherry or water optional, for deglazing
For the meatloaf
- 1½ lb 700 g ground beef (80/20) — or 1 lb beef + ½ lb ground pork
- 1 cup 100 g plain breadcrumbs or panko
- ¾ cup 180 ml whole milk (or buttermilk)
- 2 large eggs beaten
- 2 cloves garlic finely minced
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt adjust if using salted ingredients
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
- ¼ tsp smoked paprika optional
- ¼ cup fresh parsley chopped (optional, for brightness)
- 4 oz 110 g gruyère or Swiss cheese, grated (for topping)
- 2 –3 tbsp reserved caramelized onions for glaze/topping
For the French onion glaze (optional but recommended)
- ¼ cup beef stock 60 ml
- 2 tbsp balsamic vinegar or dry sherry
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar or maple syrup optional
- Salt & pepper to taste
Instructions
Caramelize the onions (30–45 minutes)
- Heat a large heavy skillet over medium heat and add the butter + olive oil. When butter foams, add the thinly sliced onions and a pinch of salt.
- Reduce heat to medium–low. Cook low and slow, stirring every 3–5 minutes. After ~15 minutes the onions will soften and begin to color; continue until deep golden brown and jammy (30–45 minutes total). Add 1 tsp sugar at ~10–15 minutes to accelerate and enhance browning if desired.
- Near the end, add 2 tbsp sherry or a splash of water to deglaze the pan and scrape the browned bits. Cook off excess liquid so the onions are glossy and concentrated. Remove from heat and let cool. Reserve 2–3 tbsp for the glaze/topping.
Preheat & prep
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment or lightly oil it. For a crisper exterior, shape the loaf free-form on a rimmed baking sheet.
Make the panade & combine
- In a small bowl, combine breadcrumbs and milk; let soak 5 minutes until a soft panade forms.
- In a large bowl, add ground meat, soaked breadcrumbs, beaten eggs, minced garlic, Dijon, Worcestershire sauce, thyme, smoked paprika, salt, and pepper.
- Add 1¾ cups of the cooled caramelized onions (reserve some for glaze/topping) and chopped parsley if using.
- Gently mix with clean hands or a fork until ingredients are just combined. Avoid overmixing.
Shape, glaze & bake
- Shape the mixture into a loaf and place into the prepared pan (or shape on sheet). Make a shallow indent along the top if desired to prevent doming.
- Whisk glaze ingredients (beef stock, balsamic or sherry, Worcestershire, brown sugar) in a small bowl. Brush about half the glaze over the top of the formed loaf; spread 1–2 tbsp reserved caramelized onions on top if not using glaze.
- Bake on the center rack at 350°F (175°C). For a 9×5 loaf expect ~50–70 minutes; oven times vary. Bake until internal temp reaches 160°F (71°C) for beef/pork. (If using turkey, target 165°F / 74°C.)
- In the last 6–8 minutes of baking, sprinkle the grated gruyère evenly across the top. Optionally broil 2–3 minutes to brown the cheese — watch carefully to avoid burning.
- Remove from oven and tent loosely with foil. Rest 10–15 minutes before slicing to allow juices to redistribute.
Notes
- Tips for success
- Low and slow: Take your time caramelizing onions — that’s where most of the flavor comes from.
- Panade = tenderness: Soaked breadcrumbs (panade) keep the loaf moist. Don’t skip it.
- Gentle mixing: Overworking results in dense meatloaf. Mix only until ingredients are evenly distributed.
- Use a thermometer: Doneness by internal temp (160°F for beef/pork, 165°F for poultry) is far more reliable than time.
- Rest before slicing: Saves juices and yields cleaner slices.
- Storage & make-ahead
- Make-ahead: Caramelize onions up to 5 days ahead (refrigerated) or freeze up to 3 months. Assemble raw loaf and refrigerate up to 24 hours before baking.
- Freezing: Wrap unbaked loaf tightly and freeze up to 3 months; thaw overnight in fridge before baking.
- Leftovers: Store cooled slices in airtight container up to 4 days in refrigerator. Reheat gently in 325°F oven or pan-fry slices in a skillet for crispy edges.
- Variations
- Turkey French Onion Meatloaf: Replace beef with ground turkey; add an extra egg or 1 tbsp oil to maintain moisture. Bake to 165°F (74°C).
- Low-carb: Replace breadcrumbs with crushed pork rinds or almond flour (use sparingly).
- Vegetarian: Use cooked green lentils + sautéed mushrooms + chopped walnuts as base; bind with egg or flax egg and breadcrumbs/panko. Top with cheese or vegan cheese.
- Common troubleshooting
- Dry meatloaf: Likely overbaked or overmixed. Use a thermometer and add pork or extra panade next time.
- Loaf falls apart: Not enough binder or didn’t rest. Ensure proper panade and rest time.
- Onions burn: Lower heat and add a splash of liquid; caramelize slower.
- Nutrition note (approximate)
- Calories: see Recipe Card Info below. This is an estimate based on typical ingredient values and will vary by exact brands and substitutions.