French Onion Meatloaf

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Cozy season starts with this meatloaf!

Fall is right around the corner, and French Onion Meatloaf is exactly the kind of recipe to welcome it in. It takes the soul of a classic French onion soup and tucks it into the comfort of a homestyle loaf.

Slow caramelized onions bring deep, golden sweetness, sherry and broth add a whisper of richness, and Swiss or Gruyere melts into the beef like a cozy, savory blanket. The result is a meatloaf that feels both familiar and elevated, rustic enough for a weeknight, yet special enough to serve when you want dinner to feel like a little moment.

It’s hearty, aromatic, and irresistibly melty, with every slice carrying that warm, bistro style charm. Make it on the weekend and you’ll have delicious leftovers to look forward to all week. Pair it with our Mashed Potato Cheddar Bites for the ultimate comfort food dinner.

French Onion Meatloaf

Servings

Ingredients

2 large yellow onions, thinly sliced
3 tbsp butter
1/2 cup beef broth
3 tbsp sherry (optional)
2 lbs ground beef
1 cup panko
1 tbsp Worcestershire sauce
1 tsp thyme
2 medium eggs, beaten
1¼ cup shredded Swiss/Gruyere cheese, divided
3/4 tsp Kosher salt
1/2 tsp Black Pepper

Instructions

In a skillet, caramelize onions in butter over medium heat until deep golden brown, about 25 minutes. Adjust heat as needed; do not let the onions burn, and stir every 5 minutes.
Remove onions from skillet and set aside.
Deglaze pan with beef broth and sherry; simmer for 3 minutes. Remove from heat and let cool.
In a mixing bowl, combine the ground beef, panko, half the caramelized onions (rough chopped; this helps distribute the caramelized onions evenly in the meatloaf), beef/sherry broth, Worcestershire sauce, thyme, beaten eggs, 1 cup shredded cheese, Kosher salt, and black pepper.
Refrigerate the mixture for 30 minutes. This step helps the proteins bind and will result in a meatloaf that holds its shape.
Shape the mixture into a loaf in a baking dish and top with most of the remaining caramelized onions. Save a little caramelized onion for the final baking step.
Bake the meatloaf at 375°F for 40-50 minutes, or until the internal temperature reads 160 degrees. If the top of the meatloaf is getting too brown, cover it with your ovenproof covering of choice.
*Final Baking Step: A few minutes before the meatloaf reaches the internal temperature, top the meatloaf with the remaining cheese mixture and caramelized onions reserved.
Remove from oven and let rest for 5 minutes before slicing and serving.