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French Onion Meatloaf

This hearty French Onion Meatloaf combines tender beef and pork with deeply caramelized onions, creamy Gruyère cheese, and a tangy balsamic glaze. It’s rich, comforting, and perfect for family dinners or gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Caramelized Onions

  • 3 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar optional, enhances caramelization
  • 2 tsp balsamic vinegar or sherry vinegar
  • 1 tsp fresh thyme leaves

For the Meatloaf

  • 1½ lbs ground beef 80/20 preferred
  • ½ lb ground pork optional but adds richness
  • 1 cup caramelized onions from above
  • ½ cup plain breadcrumbs
  • 2 eggs lightly beaten
  • ½ cup milk
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley chopped
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Gruyère Cheese Filling & Topping

  • 1½ cups shredded Gruyère cheese
  • Optional: ¼ cup grated Parmesan cheese for added depth

Optional Glaze

  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic glaze or brown sugar

Instructions

  • Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar, and cook for 25–30 minutes, stirring occasionally until golden brown. Stir in balsamic vinegar and thyme, cook for 2–3 minutes more, then cool slightly.
  • In a large bowl, mix ground beef, pork, 1 cup caramelized onions, breadcrumbs, eggs, milk, garlic, Dijon, Worcestershire, parsley, salt, pepper, and onion powder until just combined.
  • Preheat oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment or grease lightly. Shape half the meat mixture into a loaf, sprinkle 1 cup Gruyère down the center, leaving a 1-inch border. Cover with the remaining meat, seal edges, and press gently to form a firm loaf.
  • Mix tomato paste, Dijon mustard, and balsamic glaze or brown sugar, then brush over the top.
  • Bake for 50–60 minutes until the internal temperature reaches 160°F (71°C). During the last 10 minutes, top with the remaining ½ cup Gruyère and Parmesan, then broil for 2–3 minutes until bubbly and golden.
  • Let rest for at least 10 minutes before slicing. Serve warm with mashed potatoes, roasted vegetables, or a crisp green salad.