How to Make French Onion Meatloaf with Gruyère

Ingredients

For the Meatloaf:

• 1 pound ground beef (or a mix of beef and pork)
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (preferably panko)
• 1/2 cup grated Gruyère cheese
• 1/4 cup milk
• 1 large egg
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste

For the Topping:

• 1 cup caramelized onions (you can use the onions from the meatloaf or make a fresh batch)
• 1/2 cup grated Gruyère cheese

Instructions

1. Caramelize the Onions:

• In a skillet over medium heat, melt the butter. Add the sliced onion and a pinch of salt. Cook, stirring often, for about 20-30 minutes until the onions are deeply caramelized. Add the minced garlic and thyme towards the end of cooking. Remove from heat and let cool slightly.

1. Prepare the Meatloaf Mixture:

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the ground meat, breadcrumbs, grated Gruyère, milk, egg, Worcestershire sauce, and the cooled caramelized onion mixture (reserve some caramelized onions for topping). Season with salt and pepper. Mix until just combined—be careful not to overmix.

1. Shape the Meatloaf:

• Transfer the meat mixture to a baking dish or a loaf pan. Shape it into a loaf. Smooth the top with a spatula.

1. Bake:

• Bake the meatloaf in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 160°F (70°C).

1. Add the Topping:

• About 10 minutes before the meatloaf is done, remove it from the oven and spread the reserved caramelized onions over the top. Sprinkle the remaining Gruyère cheese on top.
• Return to the oven to finish cooking and allow the cheese to melt and become bubbly.

1. Rest and Serve:

• Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps retain its juices.
• Serve the meatloaf warm, with your choice of sides.

Enjoy your delicious French Onion Meatloaf with Gruyère!