Description
This French Onion Meatloaf is a comforting twist on classic meatloaf, infused with rich flavors from dry onion soup mix, caramelized onions, and a blend of mozzarella and Gruyere cheeses. Baked to perfection, it offers a savory, cheesy, and moist dish perfect for a satisfying family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 packet dry onion soup mix
- 1 cup bread crumbs
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
Additional Ingredients
- Caramelized onions (quantity not specified, estimated 1 cup)
- Shredded Gruyere cheese (estimated 1 cup)
- Cooking spray (for greasing loaf pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine ground beef, bread crumbs, dry onion soup mix, eggs, milk, black pepper, and garlic powder thoroughly but gently to avoid tough meatloaf.
- Incorporate Cheese and Onions: Fold in caramelized onions and shredded Gruyere cheese evenly throughout the meat mixture to infuse the meatloaf with rich onion and cheese flavor.
- Form Meatloaf: Transfer the mixture into the prepared loaf pan and gently press it to shape it into a compact loaf.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the internal temperature reaches 160°F (71°C), ensuring it’s fully cooked but still juicy.
- Rest: Remove from oven and allow the meatloaf to rest for 5 to 10 minutes. This step helps retain juices and makes slicing easier.
- Serve: Slice and serve the meatloaf warm, optionally topped with extra caramelized onions and shredded Gruyere cheese for a flavorful finish. Enjoy your meal!
Notes
- Caramelized onions and Gruyere cheese quantities are not specified; approximately 1 cup each is recommended for best flavor and texture.
- Do not overmix the meat mixture to avoid a dense meatloaf.
- Letting the meatloaf rest before slicing helps retain moisture.
- Use a meat thermometer to ensure the meatloaf reaches safe internal temperature of 160°F (71°C).
- If you prefer a different cheese, Swiss or sharp cheddar can be good alternatives to Gruyere.
