French Onion Stuffed Meatloaf
Classic meatloaf stuffed with jammy caramelized onions and melted Gruyère cheese — every slice reveals a stunning cheesy onion center. Served with a rich French onion pan sauce.
Servings 6
Ingredients
Caramelized onion filling:
- 3 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon fresh thyme leaves
- 1 cup Gruyère cheese grated
- Salt and pepper to taste
Meatloaf:
- 2 lbs 80/20 ground beef
- 2 large eggs
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
Pan sauce:
- 1 cup beef broth low-sodium
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Optional topping:
- ½ cup Gruyère cheese grated
- Fresh thyme for garnish
Instructions
- Caramelize onions. Melt butter and olive oil in a large skillet over medium-low heat. Add onions and sugar. Cook stirring every 5 to 7 minutes for 35 to 45 minutes until deeply golden and jammy. Add thyme in the last 2 minutes. Season with salt and pepper. Cool to room temperature. Reserve half for the pan sauce.
- Make the filling. Combine the cooled caramelized onions (half the batch) with 1 cup grated Gruyère. Set aside.
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper.
- Make the panade. Combine breadcrumbs and milk in a small bowl. Let sit 2 minutes.
- Mix the meatloaf. Combine ground beef, soaked breadcrumbs, eggs, Worcestershire, garlic powder, onion powder, salt, and pepper. Mix gently until just combined — do not overmix.
- Stuff the meatloaf. Press half the meat mixture into the bottom of the loaf pan. Add the filling in the center leaving ½ inch border. Top with remaining meat and press firmly to seal.
- Bake uncovered 55 to 65 minutes until internal temperature reaches 160°F.
- Make the pan sauce. Return the reserved caramelized onions to the skillet over medium heat. Add beef broth and Worcestershire. Simmer 5 to 7 minutes until slightly reduced. Season to taste.
- Add cheese topping. Scatter ½ cup Gruyère over the finished meatloaf. Broil 2 to 3 minutes until melted and golden.
- Rest 10 minutes, then slice, pour pan sauce over the top, garnish with fresh thyme and serve.
Notes
- Make ahead: Assemble up to 24 hours ahead, refrigerate, bake when ready. Add 10-15 minutes to bake time.
- Free-form method: Shape on a rimmed baking sheet instead of a loaf pan for a crispier exterior.
- Cheese substitutes: Swiss, provolone, or sharp cheddar all work well.
- Mushroom variation: Add 1 cup sautéed cremini mushrooms to the filling.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months.
- Gluten-free: Use gluten-free breadcrumbs and check Worcestershire sauce label.
Nutrition (per serving, estimated)
| Calories | 520 kcal |
| Carbohydrates | 14g |
| Protein | 38g |
| Fat | 34g |
| Saturated Fat | 15g |
| Cholesterol | 175mg |
| Sodium | 620mg |
| Fiber | 1g |
| Sugar | 5g |
| Iron | 4mg |