French Onion Meatloaf

French Onion Meatloaf is my savory twist on a classic comfort food, packed with rich, beefy flavor and the irresistible taste of caramelized onions and melted cheese. It’s like combining meatloaf with a bowl of French onion soup—and the result is a moist, cheesy, and deeply satisfying dish that fills the kitchen with mouthwatering aroma.

Why You’ll Love This Recipe

I love this recipe because it takes meatloaf from basic to bold. The sweet, golden onions add depth, and the gooey layer of melted cheese on top gives it that comfort food vibe I crave. Plus, it’s easy to prep, bakes in one pan, and makes amazing leftovers. It’s a weeknight hero or a cozy Sunday dinner that always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)

• Eggs

• Bread crumbs

• Caramelized onions

• French onion soup mix or beef bouillon

• Worcestershire sauce

• Garlic, minced

• Shredded Swiss or Gruyère cheese

• Salt and black pepper

• Optional: fresh thyme or parsley for garnish

directions

1. I start by preheating the oven to 350°F (175°C) and lining a loaf pan with parchment or greasing it lightly.

2. In a skillet, I slowly caramelize sliced onions over medium-low heat until golden and soft—about 20–25 minutes.

3. In a large bowl, I mix the ground meat, eggs, breadcrumbs, soup mix (or bouillon), Worcestershire sauce, garlic, salt, pepper, and half of the caramelized onions.

4. I press the mixture into the prepared loaf pan and smooth the top.

5. I bake for about 40 minutes, then remove it from the oven and top it with the shredded cheese and remaining onions.

6. I return it to the oven for another 10–15 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).

7. I let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 20 minutes to prep and about 50–55 minutes to cook, so dinner is ready in just over an hour.

Variations

Sometimes I use Gruyère for a more classic French onion flavor, or mix in ground turkey for a lighter version. If I’m feeling fancy, I spoon a little beef gravy or onion soup reduction over the top just before serving. I’ve even shaped it into mini loaves for faster cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 325°F for about 15 minutes or microwave them in 30-second intervals until hot. I also freeze portions for up to 2 months—just thaw overnight and reheat as usual.

FAQs

Can I use store-bought French onion soup?

Yes, I sometimes stir in a few spoonfuls of condensed French onion soup or use a dry soup mix to infuse flavor easily.

What’s the best cheese to use?

I love Swiss or Gruyère for their meltiness and nutty flavor, but mozzarella or provolone also work in a pinch.

Can I make this ahead of time?

Definitely. I prepare and shape the meatloaf in the pan, then cover and refrigerate it for up to a day before baking.

What type of breadcrumbs work best?

I usually use plain or seasoned Italian breadcrumbs, but panko also adds a nice texture if I want a firmer loaf.

How do I keep the meatloaf from drying out?

The onions add moisture, but I also avoid overbaking by checking with a meat thermometer. Letting it rest after baking helps retain the juices too.

Conclusion

French Onion Meatloaf is the ultimate comfort food upgrade. With its caramelized onion richness, melty cheese topping, and juicy interior, it’s a hearty, crowd-pleasing dish I always look forward to making. It’s easy enough for weeknights, special enough for guests, and full of that cozy, home-cooked flavor I can’t get enough of.