Juicy beef meatloaf with caramelized onions & broiled Gruyère, weeknight-easy (≈70 min)
All the cozy depth of French onion soup, built into a sliceable beef meatloaf with tender crumb, onion-rich gravy, and a golden Gruyère cap.
Why You’ll Love It
- Beef Meatloaf Recipes favorite: Savory caramelized onions + thyme deliver steakhouse depth.
- Meatloaf Dinner, simplified: Freeform loaf browns on all sides; clean slices after a 10-min rest.
- Good Meatloaf Recipe texture: Balanced ratio of beef, binder, and dairy for juicy, tender slices.
- Beef Recipes Easy: One pan to caramelize, one sheet to bake—pantry staples only.
- Beef Casserole Recipes vibe: Gravy-style onion glaze and cheesy finish = comfort hit.
- Best Meatloaf serving: Pairs with mash, green beans, or a crisp salad.
Ingredients (notes only)
Onions & Aromatics
- Yellow onions, sliced thin: slow-caramelized in butter + olive oil with thyme; deglaze with beef broth.
- Garlic: added at the end so it won’t scorch.
Meat & Binder
- 85–90% lean ground beef: flavor + structure.
- Eggs + milk: gentle bind and moisture.
- Panko (or fine breadcrumbs): even crumb; season with salt/pepper.
- Dijon + Worcestershire: umami backbone without ketchup.
Glaze & Cheese
- Reduced onion-beef broth + tomato paste + Dijon: brush during bake for French-onion style glaze.
- Gruyère (or Swiss/Provolone): broil to bubbly for that signature soup finish.
- Parsley: fresh lift.
Step-by-Step Instructions
- Caramelize onions (20–25 min): In a large skillet over medium heat, melt 1 Tbsp butter + 1 Tbsp oil. Add 2 large sliced onions, ½ tsp salt. Cook, stirring, until deep golden; add 1 tsp thyme + 1 minced garlic clove for last 30 sec. Deglaze with ½ cup beef broth; simmer 2–3 min to syrupy. Cool slightly.
- Heat oven to 350°F (175°C). Line a rimmed sheet with foil; set a wire rack on top.
- Make the mix: In a bowl whisk 2 eggs, ½ cup milk, 1 Tbsp Worcestershire, 1 tsp Dijon. Stir in 1 cup panko, 1¼ tsp kosher salt, ½ tsp black pepper. Rest 3–5 min.
- Combine: Add 2 lb ground beef and ½ of the caramelized onions (chopped); mix gently until just combined.
- Shape: Form a tight 9×5-in freeform loaf on the rack; smooth cracks.
- Glaze base: Stir remaining onions with ¼ cup beef broth + 1 Tbsp tomato paste + 1 tsp Dijon. Brush half over loaf.
- Bake: 45 min. Brush with remaining glaze; bake 15–25 min more, until the center reaches 160°F (71°C).
- Cheese & rest: Top with 1–1½ cups shredded Gruyère; broil 1–2 min until bubbly. Tent and rest 10 min before slicing.
Pro Tips
- Go low-and-slow on onions: Deeply brown, not burned—add splashes of broth to deglaze.
- Hydrate the crumbs: Resting the binder prevents crumbly slices.
- Freeform on a rack: Browning on all sides + less greasiness vs. loaf pan.
- Thermometer once: Start checking around 60 min; every oven differs.
Variations (mapped to interests)
- Weeknight Easy: Skip broil; finish with Swiss slices in the last 5 minutes. (Beef Recipes Easy)
- No-Cheese Option: Omit Gruyère and finish with extra onion glaze + parsley. (Good Meatloaf Recipe)
- Mushroom Boost: Add 1 cup finely chopped sautéed mushrooms to the mix for extra savory notes. (Beef Dinner)
- Mini Loaves: Shape 4 minis; bake 22–28 min to 160°F. (Beef Casserole Recipes vibe)
How to Serve
Spoon onion gravy over slices; serve with buttery mash or crispy roasted potatoes, skillet green beans, and a bright salad with Dijon vinaigrette.
Make Ahead & Storage
- Prep ahead: Caramelize onions 2–3 days ahead; keep chilled.
- Fridge: 3–4 days, wrapped.
- Freeze: Whole or sliced up to 3 months; thaw overnight.
- Reheat: Covered at 300°F (150°C) until 150°F internal; add a splash of broth to keep juicy.
FAQs
Can I use Swiss instead of Gruyère? Yes—Swiss or provolone both melt beautifully.
Why is my meatloaf dense? Overmixing or too much binder. Mix gently and measure panko.
Do I need ketchup? No. The French-onion glaze brings tang and shine without ketchup.
What fat % is best? 85–90% lean balances juiciness and structure.
Simple Nutrition (estimate per slice, 10 slices)
Calories ≈430, Protein ≈28 g, Carbs ≈14 g, Fat ≈25 g, Sodium ≈720 mg
Estimates only; varies by brands and cheese amount.
French Onion Meatloaf (Gruyère Melt)
Juicy beef meatloaf infused with caramelized onions, brushed with a savory French-onion glaze, and topped with broiled Gruyère. A cozy meatloaf dinner with steakhouse flair.
Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1/2 tsp kosher salt (for onions)
- 1 tsp dried thyme or 2 tsp fresh thyme
- 1 clove garlic, minced
- 3/4 cup low-sodium beef broth, divided
- 2 large eggs
- 1/2 cup milk
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb (900 g) ground beef (85–90% lean)
- 1 Tbsp tomato paste
- 1–1 1/2 cups shredded Gruyère or Swiss cheese (for topping)
- fresh parsley, chopped (for garnish)
Equipment
- Large skillet for caramelizing onions
- sheet pan with rack
- mixing bowls
- whisk
- broiler
- foil
- Instant-read thermometer for internal temperature check
Method
- Heat butter and oil in a skillet over medium heat. Add onions and 1/2 tsp salt; cook 20–25 minutes until deeply golden. Add thyme and garlic; cook 30 seconds. Deglaze with 1/2 cup broth and reduce until syrupy. Cool 5 minutes.
- Preheat oven to 350°F (175°C). Line a sheet pan with foil and place a wire rack on top.
- In a large bowl, whisk eggs, milk, Worcestershire, and Dijon. Stir in panko, 1 1/4 tsp salt, and 1/2 tsp pepper; let rest 3–5 minutes.
- Chop half of the caramelized onions and add to the binder with the ground beef. Mix gently until just combined.
- Shape into a tight 9×5-inch loaf on the prepared rack.
- For the glaze, combine remaining onions with 1/4 cup broth, tomato paste, and 1 tsp Dijon. Brush half over the loaf.
- Bake 45 minutes. Brush with remaining glaze; bake 15–25 minutes more until internal temperature reaches 160°F (71°C).
- Top with Gruyère cheese and broil 1–2 minutes until melted and browned. Rest 10 minutes before slicing and garnish with parsley.
Nutrition
Calories: 430kcalCarbohydrates: 14gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 720mgPotassium: 460mgFiber: 1gSugar: 4gVitamin A: 600IUVitamin C: 3mgCalcium: 180mgIron: 3mg
Notes
Loaf pan option: Bake in a 9×5 pan; drain excess fat after 45 minutes and extend baking 5–10 minutes.
Cheese swap: Swiss or provolone can replace Gruyère.
No ketchup: This recipe uses a rich onion-broth glaze instead of ketchup.
Equipment: Large skillet, sheet pan + rack, instant-read thermometer.
Alternate Methods: Slow Cooker: Shape loaf on a foil sling; cook LOW 6–7 hr or HIGH 3–4 hr to 160°F (71°C), then broil with cheese 2–3 min to finish.
Air Fryer (loaf pan style): 325°F (165°C) for 35–45 min to 160°F; add cheese and air-fry 2–3 min more until melted.
Cheese swap: Swiss or provolone can replace Gruyère.
No ketchup: This recipe uses a rich onion-broth glaze instead of ketchup.
Equipment: Large skillet, sheet pan + rack, instant-read thermometer.
Alternate Methods: Slow Cooker: Shape loaf on a foil sling; cook LOW 6–7 hr or HIGH 3–4 hr to 160°F (71°C), then broil with cheese 2–3 min to finish.
Air Fryer (loaf pan style): 325°F (165°C) for 35–45 min to 160°F; add cheese and air-fry 2–3 min more until melted.
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