Description
French Onion Beefloaf with Swiss is a savory twist on classic meatloaf — featuring juicy ground beef blended with caramelized onions, rich beefy flavor, and melted Swiss cheese throughout. Topped with a tangy onion glaze, this comforting dish captures all the flavors of French onion soup in a hearty loaf.
Ingredients
- 1 1/2 lbs ground beef
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 3/4 cup breadcrumbs
- 1/2 cup beef broth
- 1 1/2 cups shredded Swiss cheese (divided)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons ketchup (for topping)
- 1 tablespoon Dijon mustard (for topping)
- 1 tablespoon brown sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook slowly for 15–20 minutes until caramelized and golden brown. Add garlic and cook for 1 more minute. Remove from heat and cool slightly.
- In a large mixing bowl, combine ground beef, Worcestershire sauce, thyme, salt, pepper, eggs, breadcrumbs, beef broth, Parmesan cheese, and half of the caramelized onions. Mix until just combined.
- Fold in 1 cup of Swiss cheese, then shape into a loaf and place in the prepared pan.
- In a small bowl, mix ketchup, Dijon mustard, and brown sugar. Spread evenly over the top of the loaf.
- Bake uncovered for 45–50 minutes, or until internal temperature reaches 160°F (71°C).
- Top the loaf with remaining caramelized onions and the rest of the Swiss cheese. Return to oven and bake for another 5 minutes, until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing. Serve warm with mashed potatoes or roasted vegetables.
Notes
- Use lean ground beef (85/15) for the best flavor and moisture balance.
- For extra onion flavor, substitute 1/4 cup of the beef broth with French onion soup mix.
- Shredded Gruyère can be used instead of Swiss for a richer, nuttier flavor.
- Leftovers make great sandwiches the next day!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American