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Two thick slices of French Onion meatloaf topped with caramelized onions, served with mashed potatoes and carrots on a plate.
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French Onion Meatloaf with Caramelized Onions and Gruyère Recipe

This French Onion Meatloaf is what happens when deeply caramelized onions, melted Gruyère, and rich beef gravy meet the most underrated dinner recipe. This is the glow-up meatloaf has always needed.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: dinner, Main Course
Cuisine: American, French
Servings: 6 servings
Author: Brittany Lauren

Equipment

Ingredients

Caramelized Onion Topping

  • 2-3 large yellow onions thinly sliced
  • 2 tbsp butter
  • 1 tsp kosher salt
  • ½ tsp sugar optional
  • ¼ cup beef broth
  • Freshly cracked black pepper

Meatloaf

  • 1½ lb ground beef 80/20 preferred
  • ¾ cup milk
  • ¾ cup pork panko crumbs preferred; breadcrumbs are OK
  • 2 large eggs
  • 1 packet Lipton French Onion Soup Mix or homemade version below
  • 1 clove garlic minced (optional)

Homemade French Onion Soup Mix (Packet Swap)

  • 2 tbsp dried minced onion
  • 1 tbsp onion powder
  • 1 tsp

    garlic powder


  • 1 tsp beef bouillon powder or beef base powder
  • ½ tsp sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Beef Gravy
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce

Finish

  • 4 –6 slices Gruyère cheese

Instructions

Make the Caramelized Onions (For the Top)

  • Melt butter in a wide skillet over medium-low heat.
  • Add onions and salt. Cook 45–60 minutes, stirring occasionally. They should be deep brown, not golden, and smell sweet and savory - not sharp. If onions release liquid and start steaming, raise the heat slightly and keep cooking - browning happens after the moisture cooks off.
  • Add sugar only if needed.
  • Stir in beef broth and cook until nearly dry and spoonable.
  • Season with black pepper. Set aside.

Make the Homemade Soup Mix (If Using)

  • Combine all soup-mix ingredients in a small bowl.
  • Stir until evenly blended.
  • Use all of it in place of one Lipton packet.

Make the Meatloaf

  • Heat oven to 350°F.
  • In a large bowl, combine milk and pork panko. Let soak 1–2 minutes.
  • Add eggs, soup mix (packet or homemade), and garlic. Stir gently. Do not add extra salt to the meatloaf - the soup mix handles it.
  • Add beef and mix just until combined. Do not overwork.

Bake

  • Shape mixture into a free-form loaf in a greased skillet or lightly press into a loaf pan.
Bake uncovered 45–55 minutes, until internal temperature reaches 160°F. It will carry over to 165°F while resting.

Make the Gravy

  • Melt butter in a saucepan over medium heat.
  • Whisk in flour and cook 1 minute.
  • Slowly whisk in beef broth and Worcestershire.
  • Simmer until smooth and coats the back of a spoon. This makes a spoonable gravy for serving, not a smothered loaf.

Finish

  • Remove meatloaf from oven. If using a loaf pan, carefully drain excess fat before topping with onions and cheese.
  • Spoon caramelized onions over the top.
  • Lay Gruyère slices over onions.
  • Return to oven 3–5 minutes under the broiler, until cheese melts and starts to brown with color.
  • Rest 10 minutes before slicing. Garnish with fresh thyme and ground black pepper.
Serve with warm gravy.

Nutrition

Serving: 1serving