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This meatloaf inspired by French onion soup offers a tasty twist on a classic comfort dish. Sweet, golden onions, hearty beef, and a creamy cheese sauce come together for a meal that's cozy but fancy enough for any night. It warms your kitchen and pleases a crowd easily.
What You Need
- Shredded Gruyère cheese: One cup adds a rich, nutty flavor both in the sauce and on top
- Ground beef: Two pounds of 80/20 mix balances taste and fat perfectly
- Shredded mozzarella: One cup for creamy melty goodness in the cheese sauce
- Sweet onions: Three large, sliced thin to caramelize slowly and build sweetness
- Panko breadcrumbs: One cup to give the loaf a light texture and help it hold together
- Butter: Two tablespoons to kick off the cheese sauce roux
- Fresh thyme: One tablespoon chopped for a bright herbal hint
- Milk: Half a cup to keep the cheese sauce creamy and smooth
- Garlic: Four cloves minced for a nice aromatic kick
- Eggs: Two large to bind the meat without making it too dense
- All-purpose flour: One tablespoon to thicken up that sauce
- Dijon mustard: Two teaspoons to add a little tang in the meat mixture
- Olive oil: Two tablespoons to cook the onions gently
- Beef broth: One cup to keep onions moist and add rich flavor while cooking
- Ground black pepper: One teaspoon for some subtle heat
- Salt: One and a half teaspoons to boost all the flavors
- Worcestershire sauce: Two tablespoons for deep savory notes
How To Make It Step by Step
- Get the Onions Soft and Sweet:
- Start by warming up olive oil in a big pan over medium heat until it shimmers. Toss in sliced onions and sprinkle a bit of salt to help them soften faster. Stir pretty often to stop them from burning and cook for about 25 to 30 minutes until they're nice and golden. Pour in some beef broth here and there to scrape up browned bits and boost flavor. When the onions turn deep brown, mix in minced garlic and cook for two more minutes until you smell that lovely aroma. Scoop half of the onions out and save them for the topping.
- Mix the Meat Up:
- Preheat your oven to 375 degrees. In a large bowl, gently mix ground beef with Panko, eggs, Worcestershire sauce, Dijon, fresh thyme, salt, pepper, and half the onions you set aside. Use your hands or a spatula and just bring it together without working it too hard or the loaf might get tough.
- Shape and Cook:
- Lay parchment paper on a baking sheet. Form the meat into a loaf about 8 inches long and 4 inches wide. Bake for 35 to 40 minutes until the inside hits 160 degrees and it’s fully cooked.
- Make the Cheese Sauce:
- While the loaf cooks, melt butter in a small pot over medium heat. Stir in flour and cook for 1 to 2 minutes to make a roux—this will thicken the sauce. Slowly add milk and then the rest of the beef broth, whisking as it simmers until thick and creamy. Take it off the heat and stir in the mozzarella and Gruyère until they're melted smooth and velvety.
- Finish It Off with Broil:
- Once the meatloaf is out of the oven, spread the reserved caramelized onions on top. Pour over the cheesy sauce and sprinkle some extra Gruyère for a crispy golden crust. Broil for 3 to 5 minutes, watching carefully, until bubbling and lightly browned on top.
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How to Store It
Wrap leftover meatloaf tightly in plastic or put it in an airtight container before sticking it in the fridge. It keeps well for about four days. Warm it up gently in the oven or microwave. You can freeze it too—slice first, separate layers with parchment paper, and thaw in the fridge overnight before heating.
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Common Questions
- → What's the trick to caramelize onions here?
Cut onions into thin slices and cook them slowly in olive oil over medium heat, stirring pretty often until they're deep golden and sweet, usually around 25-30 minutes. Pouring a little beef broth in helps lift the caramel bits off the pan and adds more flavor.
- → How do I keep the meatloaf from getting too dense?
Just mix the beef and other stuff until they're combined gently. If you mix too much, the juices get squeezed out and the loaf ends up tough and dry.
- → Can I use a thermometer to check it's done?
Definitely, aim for an inside temp of 160°F (71°C) so it’s cooked safely without drying out.
- → How do I whip up the cheese sauce?
Start with a quick roux by cooking butter and flour briefly, then add milk and beef broth while stirring till it thickens. Toss in shredded mozzarella and Gruyère at the end until it melts into a creamy topping.
- → Is there a good alternative to beef broth?
Bone broth works just as well if you want a richer taste, but regular beef broth is good too.
- → How do I get that golden bubbly cheese topping?
Once you spread the cheese sauce and onions on top, pop the meatloaf under the broiler for about 3-5 minutes until the cheese turns golden and a bit crisp.