French Onion Meatloaf Gruyère

Ohhh — French Onion Meatloaf with Gruyère 🧅🧀🤎 — now that’s comfort food with serious flair!
Imagine classic juicy meatloaf infused with rich caramelized onions, smothered in melty Gruyère cheese, and topped with a luscious French onion-style gravy. It’s cozy, elegant, and absolutely packed with flavor.Here’s a version that’ll taste like a fancy bistro dinner but is easy enough for a weeknight 👇

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🧅 French Onion Meatloaf with Gruyère

🍖 Ingredients

Serves 6–8

For the caramelized onions:

• 2 tbsp butter

• 2 tbsp olive oil

• 2 large yellow onions, thinly sliced

• ½ tsp salt

• 1 tsp sugar (optional, helps caramelization)

• 1 tsp fresh thyme (or ½ tsp dried)

• ¼ cup beef broth or dry white wine (to deglaze)

For the meatloaf:

• 2 lbs (900g) ground beef (80/20 blend for juiciness)

• 1 cup breadcrumbs (panko or plain)

• 2 eggs

• ½ cup milk

• ½ cup caramelized onions (from above)

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 cup shredded Gruyère cheese (plus extra for topping)

For the topping / gravy:

• 1 tbsp butter

• 1 tbsp flour

• 1 ½ cups beef broth

• ½ tsp Worcestershire sauce

• ½ cup caramelized onions (from earlier)

• Salt & pepper to taste

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👩‍🍳 Instructions

1. Caramelize the onions

1. In a large skillet, heat butter and olive oil over medium-low heat.

2. Add sliced onions and salt. Cook slowly, stirring often, for 25–30 minutes, until deep golden brown.

3. Deglaze with beef broth or wine; cook until liquid is mostly absorbed.

4. Remove from heat. Set aside to cool slightly.

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2. Make the meatloaf mixture

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, Worcestershire, spices, and ½ cup of the caramelized onions.

3. Gently mix until just combined (don’t overwork it).

4. Fold in 1 cup of shredded Gruyère cheese.

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3. Shape and bake

1. Shape into a loaf and place in a greased loaf pan or on a lined baking sheet.

2. Bake for 45 minutes.

3. Top with the remaining caramelized onions and a handful of Gruyère cheese.

4. Return to oven and bake another 15–20 minutes, until cheese is melted and internal temp reaches 160°F (71°C).

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4. Make the French onion gravy

1. In a small saucepan, melt butter and whisk in flour to make a roux.

2. Slowly whisk in beef broth, Worcestershire, and leftover caramelized onions.

3. Simmer 5–7 minutes until thickened. Season with salt and pepper.

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5. Serve

• Slice the meatloaf and spoon the warm French onion gravy over the top.

• Garnish with fresh thyme or parsley.

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💡 Tips & Variations

• Make ahead: You can assemble the meatloaf a day in advance and refrigerate before baking.

• Cheese swaps: Try Swiss, Provolone, or Fontina if you can’t find Gruyère.

• Mushroom twist: Add 1 cup sautéed mushrooms to the caramelized onions for even more umami flavor.

• Serving idea: Pair with mashed potatoes or buttery egg noodles to soak up that sauce.

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Would you like me to give you a mini loaf or muffin-pan version (for individual French Onion Meatloaves with gooey cheese centers)? They bake faster and are perfect for meal prep!