FRENCH ONION CHEESE MEATLOAF

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Ingredients

For the Caramelized Onions

  • 3 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (optional, helps caramelize)
  • Salt and black pepper
  • 1 ½ cups beef broth
  • 1 teaspoon Worcestershire sauce

For the Meatloaf

  • 2 lbs ground beef (80/20 recommended)
  • 1 cup breadcrumbs
  • 2 large eggs
  • ½ cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Topping

  • 2 cups shredded mozzarella or provolone cheese (or a mix)
  • Optional: extra caramelized onions for serving

How to Make It

1. Caramelize the onions (the flavor foundation)

Start by heating butter and olive oil together in a large pan over medium heat. Once the butter melts, add your sliced onions and sprinkle a small pinch of salt and your optional teaspoon of sugar. Let the onions cook slowly, stirring often. Caramelization takes time — usually 20 to 30 minutes — but this step creates deep flavor that makes the whole dish taste like French onion soup.

Once the onions turn golden and soft, pour in the beef broth and Worcestershire sauce. Simmer for 5 to 7 minutes, allowing the onions to soak in the broth and the liquid to reduce slightly. You’ll be left with soft, deeply flavored onions sitting in a rich brown broth. These will act as both the base and the moisture for the meatloaf.

2. Prepare the meatloaf mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, and all of your seasonings. Mix gently — you want everything combined, but you don’t want to overwork the beef, as that can make the meatloaf dense instead of tender.

Your seasonings in this recipe are reminiscent of the herbs you’d find in French onion soup: thyme, parsley, garlic, and onion powder. This combination creates a deep savory flavor without overpowering the richness of the onions.

Once your mixture is fully combined, shape it into a loaf. You can use a loaf pan, but the best method for this recipe is to form a freehand loaf and place it directly on top of the cooked onions in your baking pan. That way, as the meat cooks, its juices blend with the onion broth underneath, creating a flavorful gravy.

3. Assemble the dish

Spread the caramelized onions across the bottom of your baking dish. Carefully place your shaped meatloaf directly on top of the onions. Pour any remaining onion broth from the pan around the edges — not on top — so it cooks into the onions without preventing the cheese from sticking later.

Your meatloaf now sits in a flavorful “bed” that will steam, moisten, and season it from the bottom up.

4. Bake to perfection

Preheat your oven to 375°F (190°C). Cover the meatloaf loosely with foil for the first 35 to 40 minutes. This helps trap moisture and prevents the top from browning too early.

After the initial bake, remove the foil and keep baking for another 20–25 minutes or until the internal temperature reaches 160°F (71°C).

5. Add the cheesy topping

Once the meatloaf is almost finished, sprinkle your shredded mozzarella or provolone directly over the top of the loaf. The cheese should start melting immediately from the heat. Place the pan back into the oven and bake for another 8 to 10 minutes, or switch your oven to broil for 2 to 3 minutes to get that beautiful golden bubbly finish.

The cheese layer should look exactly like the one in your image — melted, slightly browned, and dripping down the sides of the meatloaf.

6. Let it rest and serve

One of the most important steps with meatloaf is letting it rest for 10 to 15 minutes before slicing. This allows the juices to settle and prevents the loaf from falling apart.

Spoon some of the onion broth from the bottom of the pan over each slice when serving. That sauce is full of flavor and really completes the dish.

Serve your French Onion Cheese Meatloaf with mashed potatoes, roasted vegetables, rice, buttered noodles, or a fresh green salad.

Why This Recipe Works So Well

This isn’t just another meatloaf. It’s a flavor-boosted, comforting, restaurant-level version that combines two classics: meatloaf and French onion soup. The caramelized onions create a natural sweetness that balances the richness of the beef. The broth keeps everything moist and tender. And the melted cheese gives each slice a creamy, savory topping that makes the whole dish addictive.

Every component is layered with intention:

  • The onions on the bottom act like a juicy bed of flavor.
  • The beef drippings mix with the broth to create a natural gravy.
  • The cheese topping adds a stretchy, golden finish.
  • The seasonings echo the traditional flavor of French onion soup.

Together, they create a meatloaf that’s comforting, cheesy, juicy, and absolutely unforgettable.

Final Tips for the Perfect Meatloaf

  • Use beef with some fat — lean beef will dry out.
  • Don’t skip the resting time. It makes slicing easier.
  • If you want extra flavor, mix some caramelized onions directly into the meat mixture.
  • For a stronger cheese flavor, add a layer of Swiss or Gruyère.

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