French Onion Meatloaf with Caramelized Onions & Gruyère Cream
Instructions
1. Caramelize the Onions
Heat butter and olive oil in a large skillet over medium-low heat.
Add the sliced onions, salt, and sugar. Cook slowly for 20–30 minutes, stirring occasionally, until the onions are golden brown and sweet.
Remove from heat and set aside.
2. Prepare the Meatloaf
Preheat the oven to 350°F (175°C).
In a large bowl, soak the breadcrumbs in milk for 5 minutes.
Add the ground meat, chopped onion, garlic, egg, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
Mix gently but thoroughly—don’t overwork the meat, or the meatloaf will be dense.
Fold in half of the caramelized onions into the meat mixture.
3. Shape and Bake
Shape the meat mixture into a loaf (about 8×4 inches) and place it on a lined baking sheet or in a loaf pan.
Spread the remaining caramelized onions evenly on top.
Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
4. Make the Gruyère Cream Sauce
While the meatloaf is baking, heat the cream in a small saucepan over medium heat.
Stir in the shredded Gruyère until melted and smooth.
Add black pepper and a pinch of nutmeg if desired. Keep warm.
5. Serve
Slice the meatloaf and drizzle generously with the Gruyère cream sauce.
Serve with mashed potatoes, roasted vegetables, or a fresh green salad.
Tips:
For extra flavor, deglaze the pan you caramelized the onions in with a splash of white wine or beef broth before adding to the meatloaf.
This meatloaf reheats well—store leftovers in the fridge for up to 3 days.
You can also make mini meatloaves for individual servings, perfect for weeknight dinners.
If you want, I can also give a fancier plating version where the meatloaf is baked in a loaf pan with caramelized onion “pockets” inside and the Gruyère cream sauce drizzled in an elegant way—perfect for a dinner party.
