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–+ servings

California French Onion Meatloaf with Gruyère and Sourdough

A hearty meatloaf that tastes just like French onion soup, topped with melted Gruyère cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Comfort Food, Dinner, Meatloaf
Cuisine: American, French
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 pound Ground beef (80/20)
  • 1 cup Caramelized onions from about 2 large yellow onions, sliced
  • 1 ounce French onion soup mix 1 packet, such as Lipton
  • 1 cup Shredded Gruyère cheese divided
  • 1/2 cup Sourdough breadcrumbs from day-old San Francisco sourdough
  • 2 large Eggs beaten
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Fresh parsley chopped
  • 1 tablespoon California olive oil for caramelizing onions

Method
 

How to Make California French Onion Meatloaf with Gruyère and Sourdough
  1. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes, until deep golden brown and caramelized. Let cool slightly.
  3. In a large mixing bowl, combine the ground beef, sourdough breadcrumbs, caramelized onions, French onion soup mix, Worcestershire sauce, beaten eggs, half of the shredded Gruyère (1/2 cup), and the chopped parsley. Mix gently with your hands until just combined.
  4. Transfer the mixture to the prepared baking sheet and shape it into a loaf, about 8 inches long and 4 inches wide.
  5. Bake for 50 minutes, then sprinkle the remaining 1/2 cup Gruyère cheese evenly over the top. Continue baking for another 10 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
  6. Remove from the oven and let the meatloaf rest on the pan for 5 to 10 minutes before slicing. Serve warm.

Nutrition

Calories: 485kcalCarbohydrates: 12gProtein: 35gFat: 33gSaturated Fat: 14gCholesterol: 210mgSodium: 890mgFiber: 1gSugar: 4g

Notes

For deeper caramelized flavor, cook the onions slowly over medium-low heat for 20 minutes instead of 15.
If you don't have sourdough breadcrumbs, use panko or regular breadcrumbs.
Leftover meatloaf keeps well in the fridge for up to 4 days; reheat slices in a skillet or microwave.
To make ahead, assemble the loaf (without topping cheese) and refrigerate up to 24 hours; add cheese before baking.
Avoid overmixing the meatloaf mixture, or it can become dense.
Serve with mashed potatoes or a simple green salad to balance the richness.
For a California twist, top with a few slices of avocado just before serving.

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