French Onion Meatloaf

Our French onion meatloaf takes the comfort of a traditional meatloaf and elevates it with the savory flavors of French onion soup. This dish is packed with depth, from the caramelized notes of condensed French onion soup to the nutty creaminess of Gruyere cheese. Crispy fried onions add the perfect crunch, bringing balance to the tender, juicy meat.

A blend of ground beef, oats, panko crumbs, and an egg ensures the meatloaf remains moist yet holds its structure. A combination of black pepper, thyme, and parsley enhances its flavor. The addition of Gruyere cheese creates a luscious melt, making each bite even more indulgent. Once baked to perfection, the final touch of cheese and crispy onions is broiled briefly, creating a golden, irresistible crust.

This meatloaf is ideal for a cozy family dinner, and it’s elegant enough for guests. It pairs beautifully with a variety of sides, allowing you to customize your meal to suit any occasion. Whether served as the centerpiece of a homestyle meal or repurposed into a delicious sandwich the next day, this French onion meatloaf will become a household favorite.

What You’ll Like About This Recipe

• Deep French onion flavor. Using condensed French onion soup infuses the meatloaf with savory depth, mild sweetness, and umami richness. It gives the beef incredible moisture and provides a built-in flavor base without extra sautéing or seasonings.
• Cheesy, melty topping. Gruyere melts beautifully and adds the signature nutty, caramelized flavor of French onion soup. It creates a savory crust that makes each slice more satisfying.
• Great texture and moisture. A blend of oats and panko crumbs helps achieve a tender slice that holds together without becoming dense. Even after reheating, the meatloaf stays moist.
• Easy weeknight method. All ingredients go into one bowl—no precooking, no caramelizing onions, and no complicated techniques. The oven does most of the work while you prepare sides.
• Crowd-pleasing comfort food. Between the melty cheese, crispy onions, and cozy flavor profile, this meatloaf appeals to both kids and adults. It’s an excellent option for potlucks, family dinners, or meal prep.

Ingredient Notes

• Ground beef: Lean ground beef (90%) provides structure without excessive grease. Lower-fat beef may produce a tougher loaf; higher fat can cause excessive shrinkage. If needed, substitute half beef with ground pork for added richness.
• Oats: Quick or old-fashioned oats both work and help absorb moisture from the soup, preventing the loaf from becoming mushy. The oats soften during baking and disappear into the texture.
• Panko crumbs: Light, airy panko contributes tenderness and helps the loaf slice cleanly. Regular breadcrumbs may be used but will create a slightly denser loaf.
• Egg: Acts as a binder and improves structure. Lightly beat it so it distributes evenly.
• Condensed French Onion Soup: The star flavor component. It adds moisture, savory depth, and subtle sweetness. Use the condensed version straight from the can—no need to dilute.
• Seasonings: Pepper, dried thyme, and a bit of kosher salt balance the richness. Thyme reinforces the French onion flavor profile.
• Fresh parsley: Adds brightness and a bit of color throughout the loaf.
• Gruyere cheese: A classic pairing with French onion flavors. If unavailable, try Swiss, Emmental, or Fontina.
• Fried onions: Provide the crispy, oniony topping reminiscent of a gratinéed crock of French onion soup.

Steps to Make French Onion Meatloaf

1. Prepare the pan by lightly oiling a loaf pan so the meatloaf releases easily after baking. Preheating the oven ensures the loaf begins cooking immediately and holds its structure.
2. Mix the ground beef with oats, panko, egg, condensed soup, and seasonings until everything is evenly distributed. Avoid overmixing, which can compact the meat and make it dense.
3. Shape or press the mixture into the loaf pan, smoothing the top gently so it bakes evenly. The soup keeps the center moist, so expect a softer texture as it cooks.
4. Bake the meatloaf until it is cooked through and firm enough to hold its shape. The top will darken slightly from the soup and natural beef sugars.
5. Add the Gruyere and fried onions, then return the loaf to the oven. This final step melts the cheese and crisps the onions, creating a flavorful, textural topping.
6. Let the loaf rest before slicing. Resting allows the juices to redistribute, giving you cleaner slices and a more cohesive texture.

Pro Tips

• Mix gently: Overworking the ground beef can make the meatloaf dense. Use a light hand and stop mixing as soon as the ingredients are combined.
• Check doneness with a thermometer: An internal temperature of 160°F ensures the loaf is cooked safely without drying out.
• Drain excess moisture if needed: Depending on fat content and soup brand, a small amount of liquid may collect. Carefully drain it off during baking if necessary.
• Let it rest before slicing: Resting helps the loaf firm up and slice neatly without crumbling.
• Use foil for easier lifting: Lining the pan with a foil sling can simplify removing the meatloaf intact.

Recipe Variations

• French onion jus version. Simmer French onion soup with broth, Worcestershire, Dijon, and vinegar to make a pourable sauce. Serve it alongside or spoon over slices for extra richness.
• Cheesy center. Add a layer of shredded Gruyere in the middle of the loaf for a molten, melty pocket of cheese.
• Mushroom variation. Stir in finely chopped sautéed mushrooms to enhance the savory flavor and add moisture.
• Herb-forward version. Increase the thyme or add rosemary for a more aromatic loaf.
• Beef-and-pork blend. Replace half the beef with ground pork for a richer, softer texture.

Serving Suggestions

• Serve with mashed potatoes, roasted potatoes, or buttery noodles to soak up the savory juices.
• Add simple roasted vegetables, green beans, or sautéed spinach for balance.
• Pair with a crisp salad or tangy vinaigrette to cut through the richness.
• Choose crusty bread or rolls to make leftover meatloaf sandwiches.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The meatloaf stays moist thanks to the soup and cheese.
• Freeze: Freeze whole or sliced portions for up to 3 months. Wrap tightly and store in freezer-safe packaging to prevent dryness.
• Reheat: Warm slices in a covered dish in the oven or microwave. Add a splash of broth or jus if reheating larger portions to maintain moisture.

French Onion Meatloaf

Diana Rattray

Enjoy a cozy dinner with this French onion meatloaf, made with ground beef, savory soup, Gruyere cheese, and crispy fried onions.

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Servings 8 servings

Calories 286

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Course Meatloaf

Cuisine American, Comfort Food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

  

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• 2 pounds lean ground beef, (90%)
• 1/2 cup oats, (quick or old-fashioned)
• 1/2 cup panko crumbs
• 1 large egg, (lightly beaten)
• 1 10 1/2- ounce can condensed French onion soup
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, (or 1/4 teaspoon table salt)
• 2 tablespoons chopped fresh parsley
• 3 to 4 ounces Gruyere cheese
• 1 cup fried onions

Instructions

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• Prepare the oven and pan: Preheat the oven to 350 F. Lightly oil a 9-by5-inch loaf pan.
• Mix: In a large bowl, combine the ground beef, oats, panko, egg, soup, pepper, thyme, salt, and parsley. Mix well.
  
• Bake the meatloaf: Transfer the mixture to a 9-by-5-inch loaf pan and bake in the oven for 1 hour and 20 minutes.
  
• Add the topping: Remove the meatloaf to a rack and top with the cheese and French-fried onions. Return it to the oven and cook for 10 minutes longer or until the cheese is melted and the fried onions are golden brown.
  
• Cool

  : Remove the meatloaf to a rack and let it cool for about 10 minutes. Carefully transfer the meatloaf to a cutting board.
  
• Serve: Slice the meatloaf and serve. Enjoy!
  

Notes

Finish with a French onion jus – Make an optional jus to spoon over the meatloaf. Combine  1 can of French onion soup with 1/2 cup of beef broth, 2 teaspoons of Worcestershire sauce, 1 teaspoon of red wine vinegar, 1 teaspoon of Dijon, and pepper, to taste. Simmer in a saucepan for 5 to 10 minutes and serve as a sauce alongside the meatloaf.

Nutrition

Calories: 286kcalCarbohydrates: 9gProtein: 29gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 105mgSodium: 391mgPotassium: 436mgFiber: 1gSugar: 0.3gVitamin A: 137IUVitamin C: 0.03mgCalcium: 132mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword comfort food, french onion meatloaf, ground beef, meatloaf

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