French Onion Gruyère Meatloaf (Printable Version)
Ground beef loaf with caramelized onions and Gruyère, finished with a rich golden onion sauce.
# What You'll Need:
→ For the Meatloaf
01 -
900 g ground beef
02 -
2 large onions, thinly sliced
03 -
2 eggs
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
2 cloves garlic, minced
07 -
60 g breadcrumbs
08 -
15 ml Worcestershire sauce
09 -
1 teaspoon dried thyme
→ For Assembly and Sauce
10 -
30 g unsalted butter
11 -
1 cup (240 ml) beef broth
12 -
60 g Gruyère cheese, grated
13 -
15 ml olive oil
# Steps to Follow:
01 -
Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook for 20–25 minutes, stirring occasionally, until deeply caramelized. Stir in minced garlic, cooking for 1–2 minutes. Remove from heat and set aside.
02 -
In a large bowl, combine ground beef, eggs, breadcrumbs, Worcestershire sauce, dried thyme, salt, and pepper. Fold in half of the caramelized onions. Mix just until incorporated to maintain a tender texture.
03 -
Preheat oven to 175°C. Shape meat mixture into a loaf on a baking dish or in a loaf pan. Bake for 45–50 minutes, until an internal temperature of 71°C is reached.
04 -
While the meatloaf bakes, place the remaining caramelized onions in a skillet with beef broth. Simmer for 5–7 minutes, allowing the sauce to reduce and thicken.
05 -
Remove meatloaf from the oven. Sprinkle with grated Gruyère cheese and place under a grill (broiler) for 3–5 minutes, until golden and bubbly.
06 -
Let meatloaf rest for 5–10 minutes. Slice and serve with the warm onion sauce spooned on top.
# Additional Notes:
01 -
For deeper flavor, add a small amount of Dijon mustard to the meat mixture or fresh thyme leaves to the onion sauce.