Description
This French Onion Meatloaf combines the rich flavors of caramelized onions and garlic with a savory blend of ground beef and pork. The savory French onion soup mix and a tangy glaze made from ketchup, Dijon mustard, brown sugar, soy sauce, and Worcestershire sauce add depth and moisture to this classic comfort food twist. Perfectly baked to juicy perfection, it makes a delicious meal served with your favorite sides.
Ingredients
Scale
Meatloaf
- 1 lb ground beef (80% lean)
- 1/2 lb ground pork
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 packet French onion soup mix
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Glaze
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare the Onion Mixture: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, for about 10-12 minutes until the onion is caramelized and softened. Add the minced garlic in the last minute of cooking and cook until fragrant. Remove from heat and let it cool.
- Make the Meatloaf: Preheat your oven to 350°F (175°C). In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, French onion soup mix, Worcestershire sauce, salt, and pepper. Add the cooled caramelized onions and garlic to the mixture. Mix everything together until fully combined.
- Shape and Bake: Transfer the meat mixture into a loaf pan and shape it into a loaf. Bake in the preheated oven for 50-60 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
- Prepare the Glaze: While the meatloaf is baking, whisk together the ketchup, Dijon mustard, brown sugar, soy sauce, and Worcestershire sauce in a small bowl. After the meatloaf has been baking for 40 minutes, remove it from the oven and spread the glaze evenly over the top. Return the meatloaf to the oven and bake for an additional 10-15 minutes, until the glaze is set and bubbly.
- Serve & Enjoy: Let the meatloaf rest for 10 minutes before slicing. Serve with your favorite sides such as mashed potatoes or green beans.
Notes
- Make sure to let the caramelized onion mixture cool before mixing it into the meat to prevent overcooking the egg and bread crumbs.
- To check doneness, use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives.
- Adding Worcestershire sauce enhances the umami flavor; do not skip it.
- Letting the meatloaf rest before slicing helps retain juices and makes it easier to cut.
