Preheat your oven to 350°F (175°C). This ensures it reaches the right temperature by the time you’re ready to bake.
Step 2: Caramelize the Onions
In a skillet over medium heat, melt the butter. Add the thinly sliced onions and sauté until they are caramelized and golden brown, about 20-25 minutes. Stir occasionally to prevent burning.
Helpful Tip: Add a pinch of salt to the onions to help draw out moisture and speed up the caramelization process.
Add a splash of beef broth to deglaze the pan and stir until the liquid is absorbed. Set aside to cool.
Step 3: Prepare the Meatloaf Mixture
In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix until well blended.
Helpful Tip: Use your hands to mix the ingredients gently but thoroughly to avoid overworking the meat.
Fold in the caramelized onions and half of the shredded Gruyère cheese.
Step 4: Shape and Bake the Meatloaf
Shape the mixture into a loaf and place it in a baking dish.
Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C).
Step 5: Add the Cheese Topping
Sprinkle the remaining shredded Gruyère cheese over the top of the meatloaf.
Bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Step 6: Rest and Serve
Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute, making each slice tender and juicy.
Serve with your favorite sides and enjoy the rich, savory flavors of this delicious French Onion Meatloaf!
Storage and Reheating Tips
Storing Leftovers:
Place any leftovers in an airtight container and refrigerate within 2 hours of cooking. The meatloaf will keep for up to 3-4 days.
Freezing:
To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. The meatloaf can be frozen for up to 3 months.
Reheating:
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