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French Onion Meatloaf

French onion meatloaf with deeply caramelized onions and melted Swiss cheese baked into a juicy loaf. This French onion soup meatloaf delivers classic savory-sweet flavors with a bubbly cheese topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs Use plain or seasoned; for gluten-free, substitute gluten-free breadcrumbs.
  • 2 eggs
  • 0.33 cup milk
  • 1 oz French onion soup mix 1 packet (1 oz).
  • 2 tbsp Worcestershire sauce
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Topping
  • 3 onions Large onions, thinly sliced.
  • 1 tbsp butter For caramelizing the onions.
  • 6 Swiss cheese Slices, for topping.
  • 1 fresh thyme For garnish.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Caramelize the thinly sliced onions in butter over medium heat for 25 min, stirring often until deeply golden.
Mix and shape the loaf
  1. Combine ground beef, breadcrumbs, eggs, milk, French onion soup mix, Worcestershire sauce, salt, and pepper in a mixing bowl until just evenly combined.
  2. Press the mixture firmly into the prepared loaf pan, smoothing the top.
  3. Bake at 350°F for 50 min, until the center is set.
Top and finish baking
  1. Spread the caramelized onions over the baked meatloaf in an even layer.
  2. Lay Swiss cheese slices over the top so the onions are covered.
  3. Return to the oven and bake for 15–20 min at 350°F until the cheese is melted and bubbly and the internal temperature reaches 160°F, with golden edges at the perimeter.
Rest and serve
  1. Rest the meatloaf for 10 min before slicing so it holds its shape.
  2. Garnish with fresh thyme and serve.

Notes

For the best texture, press the loaf firmly into the pan so it slices cleanly after resting. Refrigerate leftovers in a sealed container for up to 4 days; freeze sliced portions for up to 2 months. For a lighter option, use lean ground beef (90% or 93%) and consider reducing salt slightly since onion soup mix and Worcestershire add seasoning.