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Step 1: Caramelize the Onions
Cook the Onions:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the thinly sliced sweet onions and cook, stirring occasionally, until the onions are soft and caramelized, about 20-25 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Step 2: Prepare the Meatloaf Mixture
Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground meatloaf mix, caramelized onion (reserving a small amount for topping, if desired), egg, minced garlic, chopped parsley, chopped thyme, milk, Worcestershire sauce, breadcrumbs, grated Gruyere cheese, black pepper, and salt. Mix until just combined, being careful not to overwork the meat.
Shape the Meatloaf:
Transfer the meatloaf mixture to a greased loaf pan or shape it into a loaf on a parchment-lined baking sheet.
Step 3: Bake the Meatloaf
Bake:
Preheat your oven to 350°F (175°C). Place the meatloaf in the oven and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Step 4: Prepare the Onion Gravy
Cook the Onions:
In the same skillet used for caramelizing the onions, melt 2 tbsp butter over medium heat. Add the reserved caramelized onions and 3 tbsp all-purpose flour. Cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
Add the Beef Stock:
Gradually whisk in the beef stock and Worcestershire sauce. Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
Step 5: Top with Cheese and Broil
Top with Gruyere:
Once the meatloaf is fully cooked, remove it from the oven and top with 1 cup grated Gruyere cheese.
Broil:
Preheat your broiler to high. Place the meatloaf under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
Garnish and Serve:
Let the meatloaf rest for a few minutes before slicing. Serve with the onion gravy spooned over the top and garnish with chopped parsley.
Cook’s Notes & Tips
Caramelizing Onions: Take your time with caramelizing the onions. Low and slow cooking ensures the onions develop a deep, sweet flavor.
Cheese: Gruyere is traditional for its nutty flavor, but Swiss cheese can be used as a substitute if needed.
Make-Ahead: The meatloaf can be assembled and refrigerated up to a day in advance. Bake it when ready to serve.
Variations of French Onion Meatloaf
Here are some ways to customize your French Onion Meatloaf:
Mushroom-Onion Meatloaf: Add sautéed mushrooms to the meatloaf mixture for added earthiness.
Bacon-Wrapped Meatloaf: Wrap the meatloaf in bacon before baking for an extra layer of flavor and crispiness.
Cheddar-Topped Meatloaf: Substitute Gruyere with sharp cheddar cheese for a different flavor profile.
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