French Onion Soup Stuffed Meatloaf
In our home, meatloaf is and has always been a stand-out family favorite. Usually, I just make my Grandma’s meatloaf. It’s simple, no-fuss, no-frills, but it’s the best meatloaf I’ve ever tasted. It’s a relatively short list of ingredients, and it’s fairly simple to throw together, but whenever I’m asked for the recipe I have to explain that there actually isn’t one.
Do you have any idea how long it took for me to learn how to make my Grandma’s meatloaf?! There was no recipe. This meant that any time I wanted to make meatloaf, or she was making up a batch for the freezer, I would pack up my Costco-sized packages of ground beef, and the other ingredients I needed, and go over to her house and stand in the kitchen for hours watching her ‘eyeball’ ingredients as she casually threw everything together into a giant bowl. The only part I was allowed to participate in was getting my hands dirty and smooshing and squishing everything together. I was an excellent meatloaf masher 😉
After several months of ‘eyeballing’ she must have seen something that told her I was ready for the next step. The next meatloaf day I showed up energized, packing my lean ground beef, and ready to finally give it a go. This lasted through like two ingredients before she ended up taking over and just doing it herself. She said it was easier. This happened every time. Every. Time. Do you have any idea how frustrating this was? Yes, I’d end up taking home several great meatloafs, but I couldn’t make them at my own house or by myself. It was beyond me (and totally out of my comfort zone at the time) to experiment by throwing various amounts of food stuffs into a bowl full of hamburger meat and hoping for the best, or knowing when to add more liquidy stuffs and when you needed more dry crap. I thought it was hopeless, and resigned myself to my Grandma making, or taking over making, my meatloaves for the rest of my life. But, Grandma’s been gone for almost 6 years now and it turns out, that unbeknownst to me, she knew what she was doing. Even without a recipe, I can whip up a kick-ass meatloaf, and I cherish all those memories of us in her kitchen that I might not have had as an adult without all our meatloaf days. Somewhere along the way, I observed enough to interpret and absorb her secret meatloaf makin’ ways 🙂
Why You’ll Love This Recipe
This French Onion Soup Stuffed Meatloaf combines the comforting flavors of a classic meatloaf with the savory delight of French onion soup. It’s a comforting dish perfect for family dinners or cozy nights in. The caramelized onions and gooey cheese create a mouthwatering filling that elevates this dish to new heights.
Kitchen Equipment You’ll Need
- Skillet
- Mixing bowl
- 9×13-inch baking pan
- Plastic wrap or wax paper
- Oven
Ingredients
For the onions:
- 1 Tablespoon olive oil
- 3 onions, halved and thinly sliced
- ½ Tablespoon fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup beef broth
For the meatloaf:
- 2 lbs lean ground beef
- ½ cup bread crumbs (gluten free if needed)
- 2 Tablespoons minced fresh parsley
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 8 oz mozzarella cheese, shredded, divided
- Fresh chopped parsley for garnish, optional
For the sauce :
- 2½ cups beef broth
- 3 Tablespoons cornstarch
- Salt & pepper, to taste
Directions
For the onions :
- Heat oil in a skillet over medium, add onions, salt & pepper, cook for 15-20 minutes, stirring frequently until caramelized.
- Add thyme, sauté for a minute or two, then add the beef broth.
- Set aside.
For the meatloaf :
- Preheat oven to 350°F.
- In a bowl, combine ground beef, bread crumbs, parsley, pepper, salt, and eggs.
- Gently combine with your hands until blended, but try not to overwork the meat.
- On a piece of plastic wrap or wax paper, press the meat mixture into a 10×12-inch rectangle.
- Set aside ½ cup shredded mozzarella cheese and ½ cup of the caramelized onions.
- Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over the ground beef.
- Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan.
- Place pan in the oven and bake for 45 minutes.
- While the meatloaf is baking, prepare the sauce: whisk together beef broth and cornstarch, bring to a boil, then simmer till thickened.
- Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions and cheese.
- Return meatloaf to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
- Garnish with fresh parsley, if desired. Remove from oven and allow to stand for 10 minutes.
- Slice and serve.
Tips for Success
- Do not overmix the meat mixture to keep the meatloaf tender.
- Ensure the onions are well caramelized for the best flavor.
- Allow the meatloaf to rest before slicing to keep it juicy.
Additional Tips and Variations
For a different twist, try using Swiss cheese instead of mozzarella, or add a splash of Worcestershire sauce to the meat mixture for extra depth of flavor.
Nutritional Highlights (Per Serving)
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 15g
Frequently Asked Questions (FAQ)
Can I prepare this meatloaf ahead of time?
Yes, you can assemble the meatloaf and store it in the refrigerator for up to a day before baking.
What can I serve with this meatloaf?
This meatloaf pairs well with mashed potatoes, a fresh green salad, or roasted vegetables.
Can I freeze leftovers?
Absolutely! Wrap slices individually and freeze for up to three months. Reheat in the oven for best results.
Conclusion
Give this French Onion Soup Stuffed Meatloaf a try and discover a new family favorite. The unique combination of flavors is sure to impress, and I’d love to hear about your experience making it. Feel free to share your thoughts and any variations you tried in the comments below. Enjoy!