20 October, 2025
Meatloaf – French Onion
Posted in : Beef on by : MikeZ
Meatloaf – French Onion
Tender, flavorful meatloaf, smothered in creamy onion gravy – THE perfect comfort food.
Servings 6
Equipment
- 1 8½" x 4½" Loaf Pans or Rimmed Baking Sheet & Parchment Paper
- 1 Lg. Mixing Bowl
INGREDIENTS
Meatloaf
- 2 lbs Ground Beef - or 1 lb Beef + 1 lb Pork
- 2 Lg Onions - thinly sliced – half reserved
- 1 Tbsp EVOO
- 1 Tbsp Butter
- 2 tsp Fresh Thyme - or 1 tsp dried
- 3 Cloves Garlic
- Bbreadcrumbs - or crushed crackers
- 2 Lg Eggs
- 1 cup Shredded Gruyere or Swiss Cheese
- ½ cup Beef Broth
- 1 Tbsp Worcestershire Sauce
- 1 tsp Salt
- ½ tsp Black Pepper
Onion Gravy
- 2 Tbsp Butter
- 2 Tbsp AP Flour
- 2 cups Beef Broth
- 1 tsp Worcestershire Sauce
- Salt and Black Pepper - to taste
- Extra Caramelized Onions - from above
INSTRUCTIONS
Caramelizing Onions:
- In a skillet, heat olive oil and butter over medium-low heat.
- Add sliced onions and cook slowly until golden and caramelized (about 20–25 minutes). Add a pinch of granular Sugar to aid in Caramelizing.
- Stir in Thyme and Garlic, cook 1 minute more.
- Reserve half of the Onions for the gravy and let the rest cool slightly.
- Grease the Loaf Pan and Preheat oven to 350°F.
Meatloaf Mixture:
- In a large bowl, combine Ground Meat, Breadcrumbs, Eggs, Cheese, Beef Broth, Worcestershire Sauce, Salt, Pepper, and half of the caramelized Onions.
- Mix gently until just combined. (Over mix will ruin the mix’s finished texture.)
Shape and Bake:
- Shape the mixture into a loaf shape and place in the loaf pan.
- Bake for 55–65 minutes, until internal temperature reaches 160°F.
- Let rest for 10 minutes before slicing.
Onion Gravy:
- In a skillet, melt Butter. Stir in Flour, whisk constantly, and cook for 1 minute.
- Slowly whisk in beef broth until smooth.
- Stir in Worcestershire and the reserved Onions.
- Simmer for 5–7 minutes until thickened.
Serving:
- Slice the Meatloaf and spoon warm Onion Gravy over the top.
Copyright © 2021 – 2025 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
