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This French onion-inspired meatloaf transforms a standard dish into a flavor explosion with its sweet caramelized taste and melty cheese topping.
I first whipped up this meatloaf for an unexpected dinner with some French friends. They fell in love with this mix of American classics and French flavors so much that it's now my go-to dish whenever the family gets together.
Ingredients
For the meatloaf
- 1 pound ground beef: beef with 15% fat content gives you the best taste and juiciness
- 1 large onion: cut into thin slices for perfect caramelization
- 1/2 cup breadcrumbs: adds structure without making your meatloaf heavy
- 1/4 cup grated Parmesan: gives a mild umami kick
- 1 large egg: works as the key binder
- 2 minced garlic cloves: gently flavors the meat
- 1 teaspoon dried thyme: brings authentic herby notes
- 1 teaspoon dried rosemary: works wonderfully with meat flavors
- Salt and pepper to taste: don't be shy with these
For the top
- 1/2 cup grated Comté cheese: a fantastic French swap for Gruyère
- 1 tablespoon butter: go with salted or unsalted based on what you like
Instructions Step by Step
- Heat your oven:
- Set to 375°F. Get your loaf pan ready by greasing it well or laying down parchment paper so the meatloaf comes out easily.
- Make caramelized onions:
- Melt butter in a pan over medium heat. Toss in your sliced onions and cook them slowly for about 10 minutes, stirring now and then. You want them to turn clear first, then golden brown. This step makes all the difference in flavor.
- Mix your meat blend:
- In a big bowl, throw together your ground beef, breadcrumbs, grated Parmesan, egg, chopped garlic, thyme, rosemary, salt and pepper. Add your slightly cooled caramelized onions. Gently mix with your hands but don't squish it too much or you'll end up with tough meatloaf.
- Shape and bake your meatloaf:
- Put the mix into your prepared pan, shaping it into a gentle dome. Don't pack it down too hard. Bake for 45 minutes to an hour. It's done when the inside hits 160°F and the top looks slightly golden.
- Add the finishing touch:
- Take the meatloaf out and sprinkle Comté cheese evenly across the top. Pop it back in the oven for 5 more minutes, until the cheese melts completely and starts forming little golden bubbles.
The magic of this dish comes from taking time with those onions. Once I tried to rush and skipped proper caramelization. Big mistake! The difference was huge. Taking time to brown those onions properly completely changes this dish, giving it that deep flavor that reminds you of real French onion soup.
Storage and Leftovers
This meatloaf stays good in the fridge for 3 to 4 days if you keep it in an airtight container. When you want to warm it up, slice it and put the pieces in a pan with a bit of butter for a few minutes to bring back the flavor and texture.
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Possible Variations
For a lighter version, swap beef for ground turkey. Just add a bit more butter to make up for the lower fat content. You can also mix in finely chopped mushrooms for extra umami flavor and juiciness.
Recommended Sides
This onion meatloaf pairs wonderfully with a green salad dressed with whole grain mustard vinaigrette. If you want something heartier, serve it with garlic mashed potatoes or green beans sautéed with shallots.
Frequently Asked Questions
- → How do you caramelize onions?
To caramelize onions, sauté them with butter on medium heat. Stir frequently until they turn golden brown and sweet, which takes about 10 minutes.
- → Can I use a different kind of meat?
Absolutely! You’re free to swap the beef for turkey, veal, or a mix of meats if that suits your taste.
- → What cheese works instead of Gruyère?
Swiss cheese or cheddar make great substitutes if you don’t have Gruyère on hand.
- → How do I know if the meatloaf is done?
Use a thermometer to check that the internal temperature has reached 71°C (160°F) for thorough cooking.
- → What’s the best way to store leftovers?
Place any leftovers in a sealed container and store them in the fridge for up to three days. Reheat in the oven or microwave before serving.