French Onion Cheese Stuffed Meatloaf

Nguyên liệu

2 pounds ground beef (80/20 is ideal)

1 large egg

1 cup breadcrumbs (plain or Italian-style)

½ cup whole milk

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon Dijon mustard

1 ½ cups shredded Gruyère or Swiss cheese (or slices)

For the caramelized onions

2 large yellow onions, sliced into thick rings

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon sugar

Optional glaze

2 tablespoons ketchup

1 tablespoon brown sugar

1 teaspoon balsamic vinegar

To finish

Fresh parsley, chopped (for garnish)

Hướng dẫn

Instructions

1. Caramelize the onions first.

Heat olive oil and butter in a skillet over medium heat. Add the onion rings and sprinkle with sugar.

Cook slowly for 20–25 minutes, stirring often, until they turn soft, golden, and sweet. (This part smells unreal — like savory-sweet magic.) Set them aside.

2. Preheat and prep the pan.

Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it so the meatloaf lifts out easily.

3. Mix the meatloaf gently.

In a large bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire, garlic powder, onion powder, Dijon, salt, and pepper.

Mix just until everything comes together. Don’t overwork it — that’s how meatloaf stays tender instead of tight.

4. Start layering.

Press half of the meat mixture into the bottom of the loaf pan. Make a shallow “well” down the center, like a little trench for the cheese.

5. Add the cheesy center.

Layer the Gruyère or Swiss right into that well. Be generous — this is the whole point.

Top with the remaining meat mixture and gently press and seal the edges so the cheese stays tucked inside.

6. Glaze (if you want that sweet-savory top).

Stir together ketchup, brown sugar, and balsamic vinegar. Spread it over the top of the meatloaf in a thin layer.

7. Crown it with onions.

Arrange your caramelized onion rings neatly over the top. Even if it looks a little rustic, it’s going to bake up beautifully.

8. Bake until juicy and done.

Bake uncovered for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).

If the top browns too quickly, loosely tent it with foil.

9. Rest, then slice.

Let the meatloaf rest for 10 minutes before cutting. This helps the juices settle and keeps that cheese layer nice and melty instead of running out all at once.

Ghi chú

Presentation Tips

Slice it thick so you can really show off that cheesy center. A little shower of fresh parsley adds a pop of color and makes it feel extra finished. If you want to lean into the French onion vibes, serve it with creamy mashed potatoes (so the onions and juices have somewhere to go) and roasted green beans or a crisp salad for balance