Name: French Onion Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds ground beef; 2 large yellow onions, thinly sliced; 1 cup shredded Swiss cheese; 3/4 cup breadcrumbs; 2 eggs; 1/4 cup beef broth; 2 tablespoons Worcestershire sauce; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil

Pull Up a Chair and Let’s Talk Meatloaf, Friend

You ever have a dish that seems to follow you around, like the universe just knows you need something predictable and satisfying? That’s what this French Onion Meatloaf is for me. (Not that I believe my oven is sentient. Though with some meals, you do wonder.) When I first stumbled into this, I was trying to jazz up the typical meatloaf because honestly, the normal kind always got a diplomatic ‘thanks, Mom’ from my crew. I figured—why not add all those melty, savory, caramelized onion flavors I love from the soup into a loaf? Long story short: now I can’t get away with not making it, even at 30°C in July! It’s like a warm, edible hug.

Why I Keep Coming Back to This

I make this when I’ve got hungry people stomping about, or when it’s cold and everyone’s noses are red for some reason. My family goes crazy for this because it’s got melty cheese (let’s be honest, that’s 50% of the appeal for both kids and adults), and somehow feels fancier than it actually is. Plus—confession coming—I once totally forgot the eggs and it still turned out fine? But the real reason? I get to sneak bites of the oniony mixture when nobody’s looking. Oh, and if I ever moan about chopping onions again, remind me to buy pre-chopped. It’s not cheating, it’s survival.

What’s in My Version (and Some Swaps)

2 large onions, thinly sliced (Red or yellow, honestly either works. My grandma swore by yellow, but I’ve mixed them when that’s what I had.)
2 tbsp butter (Or margarine in a pinch. I won’t come knocking.)
2 cloves garlic, finely chopped (I just mash with the side of the knife and go. Pre-minced is fine!)
1.5 lb (about 680g) ground beef (Some days I use half pork. Tastes richer, but totally optional.)
1 packet French onion soup mix (Any brand. I used a low-salt one last Tuesday accidentally, and it was still good.)
1 cup breadcrumbs (I’ve used rolled oats in a scramble. On second thought, maybe stick with crumbs.)
2 eggs (Or just one big one, if you run out. Sometimes it’s what you’ve got.)
1/2 cup shredded Gruyère or Swiss cheese (I use regular cheddar if it’s all I’ve got; don’t panic!)
Salt and pepper—just a pinch of each (The soup mix is salty already, so don’t go wild.)
Fresh parsley for the top (Optional. Half the time I forget.)

How I Actually Make It (Plus My Kitchen Quirks)

First, turn on the oven to 180°C (350°F). Or whatever your oven’s closest guess is; mine’s wonky and likes to play hard to get.
Melt butter in a skillet over medium, toss in your sliced onions, and cook low and slow until golden brown and sweet. This takes 15-20 minutes (don’t try to rush it, trust me, lesson learned). I usually sneak a forkful here. Add garlic near the end—burned garlic is a heartbreaker.
In a big bowl, chuck in your beef, eggs, breadcrumbs, soup mix, half the cheese, and most of the onions (save a handful for topping at the end). Mix gently; I use my hands because that’s the way my mother did it, but a wooden spoon works too.
Shape into a loaf on a lined baking sheet, or pop it in a bread tin if you like tidy edges. Don’t worry if it looks weird at this stage—it always does!
Sprinkle the rest of the onions and cheese on top. Drizzle with a little melted butter if you feel fancy.
Bake, uncovered, for about 45 mins or until the top’s golden and your kitchen smells like a French bistro. (Or how I imagine one would, anyway.) If you gave into loaf anxiety and made it super thick, it might need an extra 10 mins. No shame.
Let it rest for about 10 mins before slicing. Actually, I find it works better if I wait—otherwise, it crumbles and everyone’s giving me side-eye.

Little Notes from My Messy Kitchen

If you use cheddar instead of Gruyère, it gets a bit more oily on top. Still good, just blot if that bothers you.
I once tried panko crumbs instead of regular and the loaf got a little too dry; stick with softer crumbs if you can.
And don’t skip letting it cool slightly. I used to think this was optional, but trust me, it holds together way better this way.

A Few Experiments (Some Keeper, Some…Not)

One time I threw in chopped mushrooms with the onions—honestly, tasted amazing.
Subbed turkey for beef once; lighter but a little bland, so I had to up the seasoning.
I did try a veggie version (all lentils). Uh, wouldn’t recommend unless you love lentils. Maybe I just did it wrong.

What You Actually Need (And What Works If You Don’t)

A frypan or skillet (A saucepan works in a pinch, but it’s easier to caramelize onions with something wide, trust me.)
Mixing bowl big enough for a workout. Or use a clean pasta pot; no judgment here.
Baking tray or loaf tin. If you’ve only got a roasting pan, go for it—the shape will be rustic, but who cares?
Sharp knife (for onions…though I swear plastic knives are out to mock me)

Stashing Leftovers (Sort of Theoretical Around Here)

Wrap leftovers tightly and refrigerate; should last about 3 days. Or freeze for a month if you really must. But honestly, in my place, it never lasts more than a day—teenagers are basically locusts.

What We Like With It (But Do Your Thing)

Honestly, mashed potatoes and a pile of peas is my go-to. Sometimes I just do a hunk of crusty bread for sopping. My cousin swears by ketchup with it (don’t ask), but hey, each to their own. On rainy days, I like a spoon of French mustard on the side.

If I Could Go Back in Time: Pro Tips

I once tried rushing the onion-cooking step and regretted it—Crunchy onions are nobody’s friend in meatloaf, trust me.
Mixing too hard makes the loaf tough (learned this one the hard way, had to eat leftovers for days).
If you make it ahead, it actually tastes better the next day—sort of like lasagna magic?

FAQ: You Ask, I Spill the Beans

Can I use ground chicken or pork?
Yeah, totally! I’ve swapped half pork before for extra juiciness; chicken works, but add a touch more cheese or soup mix, since it’s leaner.
Do I really have to sauté the onions first?
I mean, you could skip it, but it’s just way better if you slow cook them—brings out all the sweetness. Once I was in a rush and just mixed them raw, but even my dog was suspicious of that batch.
What’s the deal with the soup mix—any brand okay?
Yep! I’ve used no-name when I forgot the fancy stuff, and nobody noticed. The cheese covers a multitude of sins.
Can this be made gluten free?
Yep, just swap in your favorite GF breadcrumbs or even cooked quinoa. Actually, I find it works better if you don’t overdo the binding, so maybe use a little less than usual.
Why did my loaf crumble?
Probably not enough egg or you sliced it too soon (guilty as charged here). Let it stand a few extra minutes next time; fixes it right up.

Oh, I nearly forgot—if anyone actually makes this and improves it, let me know. Always up for new tricks. Happy cooking, mate!

Olivia Coleman

French Onion Meatloaf: Cozy, Savory Dinner Magic