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French Onion Soup Mix Meatloaf Recipe

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3.9 from 5 reviews

This French Onion Soup Mix Meatloaf is a flavorful twist on classic meatloaf, combining ground beef with a savory French onion soup mix, melted Gruyère cheese, and a rich onion glaze. The meatloaf is baked to perfection and topped with caramelized onions simmered in Worcestershire sauce and beef broth for an extra depth of flavor.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Meatloaf

  • 2 pounds ground beef (80/20 preferred)
  • 1 packet French onion soup mix
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Gruyère or Swiss cheese
  • 1 small onion (finely diced)
  • 2 tablespoons fresh parsley (chopped)
  • 1/2 teaspoon black pepper

Onion Glaze

  • 1 tablespoon butter
  • 1 medium onion (thinly sliced)
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup beef broth
  • 1 tablespoon ketchup (optional)

Instructions

  1. Preheat oven and prepare pan: Heat oven to 350°F and grease or line a loaf pan to prevent sticking.
  2. Mix meatloaf ingredients: In a large bowl, combine ground beef, French onion soup mix, breadcrumbs, eggs, beef broth, Worcestershire sauce, Dijon mustard, grated Gruyère cheese, finely diced onion, chopped parsley, and black pepper. Mix until just combined to avoid overworking the meat.
  3. Form meatloaf: Press the mixture gently into the prepared loaf pan ensuring an even shape and compactness for uniform cooking.
  4. Bake initial meatloaf: Place the meatloaf in the oven and bake it uncovered for 40 minutes to allow the meat to cook through partially.
  5. Prepare onion glaze: While the meatloaf bakes, melt the butter in a skillet over medium heat. Add the thinly sliced onion and sugar and cook, stirring occasionally, until the onions turn a deep golden brown, about 10–12 minutes.
  6. Simmer glaze sauce: Stir in Worcestershire sauce, beef broth, and ketchup (if using) into the caramelized onions. Simmer the mixture for 2–3 minutes until it thickens slightly and becomes glossy.
  7. Glaze and finish baking: Spoon the onion glaze evenly over the partially cooked meatloaf, then return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F to ensure the meat is fully cooked.
  8. Rest and serve: Remove the meatloaf from the oven and let it stand for 10 minutes. This resting period allows juices to redistribute for moist, flavorful slices before serving.

Notes

  • Use an instant-read thermometer to check for an internal temperature of 160°F to ensure proper doneness.
  • For a lower fat version, substitute ground beef with lean ground turkey or chicken, but the flavor will be milder.
  • The ketchup in the glaze is optional but adds a subtle sweetness balancing the savory flavors.
  • Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Be careful not to overmix the meat mixture as this can make the meatloaf dense.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/french-onion-soup-mix-meatloaf-recipe/