1. Caramelize the Onions
Heat butter and oil in a large skillet over medium-low heat.
Add onions, salt, and sugar; cook slowly, stirring occasionally, until deep golden brown (30–40 minutes).
Stir in thyme and beef broth; simmer 2–3 minutes. Remove from heat and set aside.
2. Make the Meatloaf
Preheat oven to 375°F (190°C).
In a large bowl, combine ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper.
Mix until just combined (don’t overmix).
Fold in ½ cup of the caramelized onions into the meat mixture.
Shape into a loaf and place in a greased loaf pan or on a lined baking sheet.
3. Bake the Meatloaf
Bake uncovered for 40–45 minutes.
Remove from oven, top with the remaining caramelized onions and shredded Gruyère cheese.
Return to oven and bake 10–15 more minutes, until the cheese is melted and bubbly and internal temp reaches 160°F (71°C).
4. Serve
Let rest for 10 minutes before slicing.
Garnish with parsley and serve with French onion gravy (optional) or mashed potatoes and green beans.
Optional French Onion Gravy
2 tbsp butter
2 tbsp flour
2 cups beef broth
Salt & pepper to taste
Cook butter and flour into a roux, whisk in broth, simmer until thickened.
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