All the cozy, savory flavors of French onion soup—tucked inside the most tender, juicy meatloaf and finished with a golden layer of melted Swiss cheese. Pure comfort food magic!
Why You’ll Love This Recipe
- French Onion Meets Meatloaf – Sweet, caramelized onions and melty Swiss make this anything but ordinary.
- Elevated Comfort Food – Feels special, tastes like a restaurant dish, but uses simple, everyday ingredients.
- Kid-Friendly & Crowd-Pleasing – Familiar flavors with a gourmet twist that everyone at the table will love.
- Make-Ahead Friendly – Prep it early and bake when needed. Great for Sunday dinners or meal prep.
- Tender, Juicy, and Flavor-Packed – Thanks to the perfect mix of ground beef and pork plus a mountain of onions.
Ingredients
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1 tsp sugar
- 1½ lbs ground beef
- ½ lb ground pork
- 1 cup breadcrumbs
- 2 eggs
- ¼ cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup shredded Swiss cheese (or Gruyère)
Step-By-Step Instructions
- Preheat Oven:
Set to 350°F (175°C). - Caramelize the Onions:
In a large skillet, melt butter over medium heat. Add sliced onions and sugar. Cook, stirring occasionally, until deeply golden and caramelized — about 20 minutes. - Mix the Meatloaf:
In a large bowl, combine ground beef, pork, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined — don’t overmix. - Add the Onions:
Fold most of the caramelized onions into the meat mixture, saving a handful to top the meatloaf later. - Shape and Top:
Transfer the mixture into a 9×5-inch loaf pan, pressing it into an even shape. Spread the reserved onions on top. - First Bake:
Bake for 45 minutes, uncovered, until nearly cooked through. - Add Cheese & Finish:
Sprinkle shredded Swiss cheese over the top. Return to the oven for another 15 minutes, until the cheese is melty, bubbly, and golden. - Rest & Slice:
Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy and easier to serve.
Pro Tips for Success
- Don’t rush the onions! – Full caramelization is key to that rich French onion flavor.
- Mix gently. – Overmixing makes meatloaf tough. Combine until just blended.
- Use beef and pork. – Pork keeps the loaf tender and juicy.
- Check the temperature. – The internal temp should hit 160°F (71°C) for safety.
- Line the pan. – A strip of parchment paper helps lift it out easily.
Storage & Leftovers
- Fridge: Keeps for 4 days in an airtight container.
- Reheat: In the microwave or covered in a 350°F oven until warmed through.
- Freezer: Wrap tightly and freeze slices for up to 3 months. Thaw overnight before reheating.
Serving Ideas
Pair it with:
- Creamy mashed potatoes
- Roasted green beans or carrots
- A crisp salad with vinaigrette
- Crusty bread to soak up all the juicy bits
Variations to Try
- Gruyère instead of Swiss – Adds an even more classic French onion flavor.
- A Dijon twist – Stir 1 tbsp Dijon mustard into the meat mixture for extra depth.
- Gluten-free swap – Use GF breadcrumbs or crushed rice crackers.
- Add heat – A pinch of cayenne or diced jalapeños for a spicy kick.
French Onion Meatloaf with Melted Swiss Cheese
A cozy, flavor-packed twist on classic meatloaf — loaded with sweet caramelized onions and blanketed in melted Swiss cheese. Easy, impressive, and always satisfying.
