French Onion Meatloaf

August 27, 2025 by admin

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**For the topping:**

* ½ cup beef broth
* 1 tablespoon Worcestershire sauce
* Extra cheese for topping (optional)

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### 👨‍🍳 Instructions:

1. **Caramelize the onions:**
In a skillet over medium heat, heat olive oil and butter. Add sliced onions and cook slowly for 20–25 minutes, stirring often. Add sugar halfway through to enhance caramelization. Set aside to cool slightly.

2. **Make the meatloaf mixture:**
In a large bowl, combine the ground meat, breadcrumbs, eggs, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add half of the caramelized onions and shredded cheese to the mix. Stir gently until just combined — don’t overwork it.

3. **Shape and bake:**
Preheat oven to 375°F (190°C). Shape the mixture into a loaf on a lined baking sheet or in a loaf pan. Bake for 40 minutes.

4. **Add the topping:**
Mix remaining beef broth and Worcestershire. Pour over the meatloaf, then top with the rest of the caramelized onions and more shredded cheese. Bake for another 10–15 minutes, until the cheese is melted and bubbly, and internal temp reaches 160°F (71°C).

5. **Let it rest:**
Rest the meatloaf for 5–10 minutes before slicing. This keeps it juicy and easier to cut.

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### 🧄 Optional Add-Ons:

* Add **thyme** or **fresh parsley** for extra herby flavor.
* Serve with **mashed potatoes**, **roasted green beans**, or **a crusty baguette** to soak up the savory juices.

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### 💬 Final Bite

French Onion Meatloaf is the kind of recipe that feels both nostalgic and new — a hearty dish with a refined flavor twist. It brings all the comfort of a traditional meatloaf, but with a richness and depth that will have everyone asking for seconds.

**Whether you’re cooking for family, guests, or just yourself, this dish is a guaranteed crowd-pleaser.**

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**Ready to upgrade your meatloaf game? Try this French Onion masterpiece tonight — and don’t forget to save a slice for tomorrow’s lunch (you’ll thank yourself). 🧅🥩🧀**

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Would you like a printable version of the recipe, or a step-by-step version with pictures? Let me know — happy to help!