Description
This Savory French Onion Meatloaf is a comforting, flavorful twist on the classic meatloaf with deeply caramelized onions incorporated into the meat mixture and topped with rich gravy. Perfect for a hearty family dinner, this recipe balances juicy ground beef, sweet onions, and a tender crumb, baked to perfection in the oven.
Ingredients
Scale
Meatloaf Mixture
- 1 pound Ground Beef (or substitute with ground turkey for a leaner option)
- 2 large Caramelized Onions (see instructions for caramelizing)
- 1 cup Breadcrumbs (or almond flour for a gluten-free option)
- 2 Eggs (room temperature)
- ½ cup Milk or Broth (broth preferred for enhanced flavor)
- Salt, Pepper, and Herbs to taste (such as thyme or parsley)
Toppings
- Gravy (homemade or store-bought)
- Extra Caramelized Onions (optional for extra flavor)
- 2 tablespoons Butter (for caramelizing onions)
Instructions
- Prepare Caramelized Onions: Heat 2 tablespoons of butter in a pan over medium heat. Add 2 large, thinly sliced onions and cook them, stirring occasionally, for about 15-20 minutes until they turn golden brown and deeply caramelized. Remove from heat and let cool slightly.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine 1 pound of ground beef, the caramelized onions, 1 cup of breadcrumbs, 2 eggs, ½ cup of milk or broth, and salt, pepper, and herbs to taste. Mix gently to combine all ingredients without overworking the meat to keep the meatloaf tender.
- Shape and Bake: Preheat the oven to 375°F (190°C). Form the meat mixture into a loaf shape and place it carefully in a greased baking dish. Bake uncovered for 50-60 minutes, until the meatloaf is cooked through and internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Slice and serve topped with gravy and additional caramelized onions if desired for an extra flavor boost.
Notes
- Using broth instead of milk adds more depth to the flavor of the meatloaf.
- To caramelize onions perfectly, cook them low and slow without rushing the process or adding sugar.
- Allow eggs to come to room temperature for better mixing and texture in meatloaf.
- Resting the meatloaf after baking results in juicier slices and easier cutting.
- For a gluten-free option, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
