French Onion Meatloaf (Print Version)
# Ingredients:
→ Meat and Bindings
01 -
2 lbs ground beef (80/20 blend)
02 -
2 large eggs
03 -
1 cup Panko breadcrumbs
04 -
2 tablespoons Worcestershire sauce
05 -
2 teaspoons Dijon mustard
06 -
1 tablespoon fresh thyme, chopped
07 -
1 ½ teaspoons salt
08 -
1 teaspoon ground black pepper
→ Onions and Aromatics
09 -
3 large sweet onions, thinly sliced
10 -
2 tablespoons olive oil
11 -
4 cloves garlic, minced
→ Liquids and Broth
12 -
1 cup beef broth
13 -
½ cup milk
→ Cheese and Sauce
14 -
1 cup Mozzarella cheese, shredded
15 -
1 cup Gruyère cheese, shredded
16 -
2 tablespoons butter
17 -
1 tablespoon all-purpose flour
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add thinly sliced onions with a pinch of salt and cook, stirring frequently, allowing them to soften and caramelize for 25-30 minutes. Occasionally deglaze the pan with a splash of beef broth. Once deeply golden, stir in minced garlic and cook for 2 additional minutes. Reserve half the caramelized onions for topping.
02 -
Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, panko breadcrumbs, eggs, Worcestershire sauce, Dijon mustard, fresh thyme, salt, pepper, and half of the caramelized onions. Mix gently until just combined, avoiding overmixing to retain tenderness.
03 -
Transfer mixture onto a parchment-lined baking sheet and form into a loaf shape. Bake uncovered for 35-40 minutes until cooked through.
04 -
Melt butter in a small saucepan over medium heat. Stir in flour to form a roux and cook for 1-2 minutes. Gradually whisk in milk followed by beef broth, cooking until sauce thickens. Remove from heat and stir in shredded Mozzarella and Gruyère until smooth and creamy.
05 -
Remove meatloaf from oven. Top with remaining caramelized onions and spoon over cheese sauce. Sprinkle extra shredded Gruyère for a golden crust. Return to oven under broiler for 3-5 minutes until topping is bubbly and lightly browned.
# Notes:
01 -
Use a meat thermometer to verify an internal temperature of 160°F (71°C) for safe doneness.
02 -
For added depth, substitute regular beef broth with bone broth.
03 -
Adjust cheese quantity to preference for richer or lighter topping.