French Onion Meatloaf with Melted Swiss

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Description:
French Onion Meatloaf with Melted Swiss is a savory, flavorful twist on classic meatloaf, inspired by the rich, caramelized onions of French onion soup. This meatloaf is packed with juicy beef, French onion flavors, and is topped with melted Swiss cheese for a gooey, cheesy finish. Perfect for a comforting weeknight dinner, this dish will satisfy all your cravings for hearty, homestyle cooking with a gourmet twist.

Ingredients:

  • Ground beef: 1 ½ lbs (680 g)
  • Onion (thinly sliced): 2 large
  • Garlic (minced): 2 cloves
  • Bread crumbs: ¾ cup (75 g)
  • French onion soup mix: 1 packet (about 1 oz / 28 g)
  • Worcestershire sauce: 1 tbsp
  • Eggs: 2 large
  • Milk: ¼ cup (60 ml)
  • Swiss cheese (sliced): 6-8 slices
  • Butter: 2 tbsp
  • Olive oil: 1 tbsp
  • Fresh thyme (optional, for garnish)
  • Salt and pepper: to taste

Optional Ingredients:

  • Grated Parmesan cheese: ¼ cup (for added richness in the meatloaf mix)
  • Fresh parsley (for garnish)
  • Dijon mustard (for a touch of tang)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
  2. Caramelize the onions:
    Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, and cook for 15-20 minutes, stirring occasionally, until the onions are soft, caramelized, and golden brown. In the last few minutes, add the minced garlic and cook until fragrant. Remove from heat and set aside.
  3. Make the meatloaf mixture:
    In a large bowl, combine the ground beef, breadcrumbs, French onion soup mix, Worcestershire sauce, eggs, milk, and half of the caramelized onions. Mix until all ingredients are well combined. Be careful not to overmix, as it can make the meatloaf tough.
  4. Form the meatloaf:
    Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.
  5. Bake the meatloaf:
    Place the meatloaf in the oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (70°C).
  6. Top with cheese:
    Once the meatloaf is fully cooked, remove it from the oven and place the slices of Swiss cheese on top. Return the meatloaf to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
  7. Serve:
    Let the meatloaf rest for 5-10 minutes before slicing. Top with the remaining caramelized onions and garnish with fresh thyme or parsley if desired. Serve hot.

Tips for Success:

  • Caramelized onions: Don’t rush the process of caramelizing the onions. Low and slow cooking brings out their sweetness and deep flavor, which is key for this dish.
  • Swiss cheese: For extra cheesiness, layer some Swiss cheese in the middle of the meatloaf mixture before baking.
  • Avoid dryness: Add a little more milk if the meatloaf mixture feels too dry before baking.

Recommendations:

  • Side dishes: Serve with mashed potatoes, roasted vegetables, or a fresh green salad to complete the meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Freezing: Meatloaf freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 470
  • Protein: 30 g
  • Fat: 30 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 780 mg

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