French Onion Meatloaf with Caramelized Onions and Gruyère Cheese (Print version)

A juicy French onion meatloaf folded with caramelized onions, thyme, beefy seasoning, and topped with melted Gruyère.

# Ingredients:

For the caramelized onions

01 - 3 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 cup (60 ml) beef broth

For the meatloaf

06 - 1/2 cup (45 g) plain breadcrumbs
07 - 1/2 cup (120 ml) whole milk
08 - 2 lb (900 g) 80/20 ground beef
09 - 2 large eggs, lightly beaten
10 - 3 cloves garlic, minced
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 1 1/2 cups (150 g) shredded Gruyère cheese, divided
17 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Melt the butter with the olive oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt. Cook, stirring often, until soft, jammy, and deep golden, 30-35 minutes. Add beef broth and scrape up the browned bits. Let cool for 10 minutes.
02 - Heat the oven to 350°F. Line a loaf pan or sheet pan with parchment. In a large bowl, stir the breadcrumbs and milk together and let stand for 5 minutes.
03 - Add the eggs, garlic, Worcestershire sauce, Dijon, thyme, salt, pepper, and two-thirds of the cooled onions to the breadcrumb mixture. Add the ground beef and mix gently until just combined. Fold in 3/4 cup Gruyère.
04 - Shape the mixture into a loaf on the prepared pan, or press it lightly into the loaf pan. Bake until the center reaches 160°F, about 55-60 minutes.
05 - Spoon the remaining caramelized onions over the loaf and sprinkle with the remaining 3/4 cup Gruyère. Broil for 1-3 minutes until the cheese is melted, bubbly, and lightly browned.
06 - Let the meatloaf rest for 10-15 minutes before slicing. Sprinkle with parsley and serve warm.

# Good to know:

01 - Caramelized onions can be made up to 3 days ahead.
02 - Use an instant-read thermometer for the cleanest doneness check.
03 - Resting helps the slices hold together.

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