French Onion Stuffed Meatloaf with Cheese

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French Onion Meatloaf au Gratin is the ultimate comfort food mash-up. Take the best part of French Onion Soup – the rich caramelized onions and ooey, gooey cheese – stuff it inside one of the most classic recipes. Then top it with a soupy gravy and more golden brown cheese.

Looking for more meatloaf recipes? Try Roasted Veggie Balsamic Meatloaf or Mozzarella Stuffed Meatloaf!

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Originally published November 9, 2014.

A Comfort Food Mash Up

Comfort comes in many forms. Oftentimes we think of doing something to treat ourselves in order to feel better. Buying a new outfit, getting a haircut, bingeing a show.

Other times it comes from doing something good for others. Knowing that we have made others happy brings us joy and satisfaction. Maybe it’s getting your kids to donate their old toys or just calling an elderly relative.

Then there are times when you can do double duty but making and savoring a favorite comfort food, but inviting someone over or doubling the recipe so you can share it with someone else.

But how about double duty squared when you combine two comfort foods into one amazing recipe!

French Onion Meatloaf Recipe

French Onion Soup au Gratin Stuffed Meatloaf definitely combines the best of two comfort foods. Just like my French Onion Stuffed Meatballs, this recipes calls for stuffing caramelized onions and gooey mozzarella cheese into another classic comfort food – MEATLOAF!

You see, stuffing cheese and onions into meatballs can get a bit tedious. So this really was a stroke of brilliance, if I do say so myself. Then covering it in a soup-inspired gravy and more cheese – you really can’t go wrong!

And if you love the flavors of French Onion Meatloaf in the winter, but can’t bear to turn on the oven in the summer, try French Onion Stuffed Burgers!

How to Make Stuffed Meatloaf

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

This recipe has three main components – the caramelized onions, the meatloaf itself, and the sauce.

For the caramelized onions

You’ll need:

• Olive oil
• Onions – I like to use a sweet onion, such a a Vidalia or Maui, but any white or yellow onion will do. It should be halved and thinly sliced.
• Thyme – you can use fresh or dried
• Kosher salt and pepper
• Beef broth
• Dry red wine – you can use an inexpensive wine, but use one you would drink, not one of those bottles of cooking wine. I usually use a Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely. If you don’t cook with alcohol, substitute with additional beef broth or even Worcestershire sauce or balsamic vinegar for that depth of flavor.

To caramelize the onions, heat the oil in a skillet over medium heat, add onions, salt, and pepper and caramelize slowly. Stir frequently to avoid burning the onions. Add the remaining ingredients, then simmer until very little liquid remains.

Set aside until you are ready to ad to the meatloaf. You can even do this a day in advance and keep the onions in an airtight container in the refrigerator.

For the gravy

You’ll need:

• Beef broth
• Dry red wine – same note as above about the type of wine, though here I would substitute with more beef broth and perhaps just a splash or Worcestershire or balsamic vinegar.
• Cornstarch
• Kosher salt and pepper

You can make the sauce while the meatloaf is in the over because you only need to add it for the last bit of time in the oven.

Simply whisk ingredients together in a small saucepan, bring to a boil over medium heat, reduce to a simmer and cook until thickened. Set aside.

For the meatloaf

You’ll need:

• Lean ground beef
• Bread crumbs – for a gluten free option, you can use gluten free bread crumbs, or place certified gluten free oats in a blender or food processor and pulse a few times to form crumbs.
• Fresh parsley
• Kosher salt and pepper
• Eggs
• Mozzarella cheese – you can also substitute your favorite cheese, but I like the way the mozzarella melts in the middle and browns on top.

Preheat oven to 350°F.

In a bowl, gently combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs with your hands.

On a piece of plastic wrap or wax paper, press the meat mixture into a 10×12-inch rectangle. Set aside some of the carmelized onions and cheese, and sprinkle the rest over the meat. Roll up like a jelly roll, and seal the ends to form into a loaf.

Place the loaf in a 9×13-inch baking dish and bake at 350°F for 45 minutes. Then pour the sauce over the meatloaf, sprinkle the reserved onions and cheese over the top, and bake for another 15-20 minutes, or until it has an internal temperature of 160°F.

BRIANNE’S TIP: A good Instant Read Thermometer is an essential kitchen tool!

Switch your oven to broil, and 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 rest 10 minutes before slicing and serving.

Make it a Meal

Here are some perfect side dishes to serve with meatloaf!

Total Comfort

• Caramelized Onion Mashed Potatoes
• Lighter Creamed Spinach

Keep It Simple

• Baked Potatoes
• Bacon Green Beans

Less Carbs

• Balsamic Roasted Vegetables
• Spinach Artichoke Cauliflower Bread Sticks

Just a Side Salad

• Italian Wedge Salad
• Creamy Balsamic Dressing

More comfort food mash-ups

• Chicken Taco Corn Chowder
• Kentucky Hot Brown Grilled Cheese
• Buffalo Chicken Sloppy Joes
• Shepherd’s Pie Loaded Baked Potatoes
• Bacon Cheeseburger Crustless Quiche
• Baked Potato Soup from My Gluten-Free Kitchen

4.7 from 20 votes

French Onion Soup au Gratin Stuffed Meatloaf

With its caramelized onions and ooey, gooey cheese and soup-y gravy, it’s the ultimate comfort food mash-up.

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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
• ¼ cup red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also work nicely

For the meatloaf:

• 2 lbs lean ground beef
• 1/2 cup bread crumbs or instant or slightly ground oats 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:

• 2 1/2 cups beef broth
• 1/2 cup red wine I used Gallo Family Cabernet Sauvignon, but Pinot Noir or Merlot would also be good
• 3 Tablespoons cornstarch
• salt & pepper to taste

Instructions

For the onions:

• Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
• Add thyme, sauté for minute or two, then add the wine and beef broth.
• Reduce until very little liquid remains.
• Set aside.

For the meatloaf:

• Preheat oven to 350°F.
• In a bowl, combine ground beef, bread crumbs or oats, 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 1/2 cup shredded mozzarella cheese and 1/2 cup of the caramelized onions. Sprinkle the remaining 1 1/2 cups cheese and the caramelized onions evenly over 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 (see below).
• Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese.
• Return meatloaf to oven 15-20 minutes, or until no pink remains and it reaches an internal temperature of 160°F. 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 10 minutes. Slice and serve.

For the sauce:

• Whisk ingredients together in a small saucepan, and bring to a boil over medium heat.
• Reduce to a simmer until reduced and thickened.

Author: Brianne @ Cupcakes & Kale Chips

Course: Beef, Dinner

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Enjoy!