French Onion Soup Meatloaf Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

1 ½ lbs ground beef

1 oz onion soup mix (from packet)

½ cup caramelized onions (see below)

½ cup panko breadcrumbs

2 eggs

½ cup milk

1 cup shredded Gruyère (or Swiss cheese)

1 tbsp Worcestershire sauce

½ tsp salt

¼ tsp black pepper

2 large yellow onions (thinly sliced)

1 tbsp butter

1 tbsp olive oil

Pinch of salt

½ tsp sugar (optional, helps them brown faster)

1 tbsp balsamic vinegar (optional, adds flavor)

2 tbsp butter

2 tbsp all-purpose flour

1 ½ cups beef broth

½ cup caramelized onions (reserved from above)

1 tsp Worcestershire sauce

Salt & pepper (to taste)

2 lbs Yukon gold potatoes (peeled and cubed)

4 tbsp butter

½ cup milk (or more to reach desired texture)

Salt & pepper (to taste)

Directions

In a large ovenproof skillet (cast-iron works well), melt the butter and olive oil over medium-low heat. Add the thinly sliced onions.

Cook the onions, stirring occasionally, for about 25-30 minutes or until they are soft, deeply caramelized, and have turned a rich golden brown color. Don’t rush this step; slow caramelization is key to developing the sweet onion flavor.

Season with sugar, salt, pepper, and balsamic glaze if using. Cook for another 5-10 minutes then remove from heat. Set aside ½ cup for the meatloaf and ½ cup for the gravy.

Preheat oven to 375°F.

In a large bowl, combine ground beef, onion soup mix, caramelized onions, panko, eggs, milk, Gruyère, Worcestershire, salt, and pepper.

Mix gently until combined.

Form into a loaf shape and place on a parchment-lined baking sheet or in a loaf pan.

Bake for 45–55 minutes, until internal temperature reaches 160°F. Let rest 10 minutes before slicing.

In the same skillet used for the onions, melt butter over medium heat.

Whisk in flour and cook 1–2 minutes until lightly golden.

Slowly whisk in beef broth and Worcestershire; simmer 3–5 minutes until thickened.

Stir in reserved caramelized onions. Season with salt and pepper.

While the meatloaf bakes, cook potatoes in salted water until fork-tender (about 12–15 minutes).

Drain, then mash with butter and milk. Season to taste with salt and pepper.

Spoon mashed potatoes onto a plate, top with thick slices of French onion meatloaf, and drizzle generously with caramelized onion gravy.

Finish with a sprinkle of fresh thyme or parsley for color if you’d like.