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French Onion Meatloaf

French onion meatloaf baked until juicy, topped with deeply caramelized onions and melted Swiss cheese. This French onion soup meatloaf delivers rich, savory flavors in a classic loaf-pan shape with bubbly edges.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 packet (1 oz) French onion soup mix
  • 2 tbsp Worcestershire sauce
  • 0.25 Salt to taste
  • 0.25 pepper to taste
Topping
  • 3 large onions thinly sliced
  • 6 Swiss cheese slices
  • 1 Fresh thyme for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Preheat & prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the meatloaf releases cleanly.
Caramelize the onions
  1. In a skillet, caramelize the thinly sliced onions in butter over medium heat for 25 minutes, stirring until deeply golden and translucent.
Mix the meatloaf
  1. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, French onion soup mix, Worcestershire sauce, salt, and pepper until evenly mixed.
Shape & bake
  1. Press the mixture into the loaf pan and bake for 50 minutes at 350°F until set at the edges.
Add onions & cheese
  1. Spread the caramelized onions over the baked loaf and lay the Swiss cheese slices on top in an even layer.
Finish baking
  1. Return to the oven and bake 15–20 more minutes at 350°F until the cheese is melted and bubbly and the internal temperature reaches 160°F.
Rest & serve
  1. Rest the meatloaf for 10 minutes before slicing, then garnish with fresh thyme for a fresh finish and serve.

Notes

Pro tip: caramelize the onions until they look dark-golden, not just lightly golden—this drives the French onion flavor. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze for up to 2 months (thaw in the refrigerator). For a lighter option, use lean ground beef (90% or leaner) and add an extra splash of milk if the mixture feels dry.