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French Onion Meatloaf

French Onion Meatloaf
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French Onion Meatloaf is a comforting yet gourmet twist on classic meatloaf, combining the rich sweetness of caramelized onions with tender, flavorful ground beef. With a beautifully browned crust and a juicy interior, this dish balances deep, savory layers with fresh herbs, making it perfect for family dinners, meal prep, or impressing guests.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef (80/20)
  • 2 large yellow onions, thinly sliced
  • 3/4 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free version)
  • 2 large eggs, beaten
  • 1/4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Optional Glaze

  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard

Instructions

  1. Caramelize the Onions: Thinly slice the yellow onions and cook them slowly over medium-low heat with a pinch of salt and a drizzle of olive oil. Stir frequently until the onions turn deep golden brown and develop a natural sweetness, approximately 25-30 minutes. This step is essential for the signature flavor base of the meatloaf.
  2. Prepare the Meat Mixture: In a large bowl, combine the ground beef, cooled caramelized onions, breadcrumbs, beaten eggs, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, thyme, parsley, salt, and pepper. Mix gently but thoroughly until evenly combined, being careful not to over-mix to maintain tenderness.
  3. Shape and Bake: Transfer the meat mixture to a loaf pan or shape it by hand on a lined baking sheet. Smooth the top for even cooking and appearance. Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until the internal temperature reaches 160°F (71°C). Allow the meatloaf to rest for 10 minutes before slicing.
  4. Optional Glaze: During the last 15 minutes of baking, brush the top with a mixture of ketchup, brown sugar, and mustard. This glaze forms a caramelized, tangy crust that complements the savory onion flavors beautifully.

Notes

  • Slowly caramelize onions over medium-low heat to develop deep, sweet flavor essential to the recipe.
  • Use a meat thermometer to check doneness at 160°F (71°C) ensuring a juicy and safe meatloaf.
  • Let the meatloaf rest after baking for 10 minutes to let juices redistribute and maintain moisture.
  • Avoid over-mixing the meat mixture to prevent a dense, tough texture.
  • Fresh thyme and parsley add brightness, but rosemary or chives can be used as flavorful alternatives.
  • Substitute ground turkey or chicken for a leaner option; add extra broth or a moisture-retaining binder to prevent dryness.
  • Use gluten-free breadcrumbs or alternatives like almond flour or crushed gluten-free crackers for a gluten-free version.
  • Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
  • Reheat gently in the oven at 325°F wrapped in foil or cover in the microwave to retain moisture.

Nutrition

Keywords: meatloaf, French onion meatloaf, comfort food, caramelized onions, baked meatloaf, gluten-free meatloaf

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