French Onion Gruyère Meatloaf (Print Version)
# Ingredients:
→ Caramelized Onion Base
01 -
3 large yellow onions, thinly sliced
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
→ Meatloaf Mixture
04 -
680 grams ground beef
05 -
225 grams ground pork
06 -
1 ½ cups shredded Gruyère cheese, divided
07 -
½ cup plain breadcrumbs
08 -
2 large eggs
09 -
120 milliliters whole milk
10 -
2 garlic cloves, minced
11 -
1 tablespoon Worcestershire sauce
12 -
1 tablespoon Dijon mustard, divided
13 -
1 tablespoon fresh parsley, finely chopped
14 -
1 teaspoon onion powder
15 -
1 teaspoon kosher salt
16 -
½ teaspoon ground black pepper
→ Glaze and Topping (Optional)
17 -
2 tablespoons tomato paste
18 -
2 teaspoons balsamic glaze
19 -
40 grams grated Parmesan cheese
# Instructions:
01 -
Heat butter and olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until onions are deeply golden and caramelized. If desired, stir in 1 teaspoon balsamic vinegar and ½ teaspoon dried thyme; cook for an additional 2–3 minutes. Remove from heat and let cool.
02 -
In a large bowl, combine ground beef and ground pork. Add 1 cup of the prepared caramelized onions. Stir in breadcrumbs, eggs, milk, minced garlic, 1 tablespoon Dijon mustard, Worcestershire sauce, chopped parsley, onion powder, kosher salt, and black pepper. Mix gently by hand until just combined for a tender texture.
03 -
Preheat oven to 190°C. Line a baking sheet or loaf pan with parchment paper. Shape half of the meat mixture into a loaf on the prepared pan. Distribute 1 cup shredded Gruyère cheese evenly along the center, leaving a 2 cm border. Cover with the remaining meat mixture and seal all edges around the cheese to fully enclose.
04 -
For the glaze, stir together tomato paste, 1 teaspoon Dijon mustard, and balsamic glaze. Brush an even layer over the top of the meatloaf before baking.
05 -
Transfer loaf to the oven and bake for 50 to 60 minutes or until the internal temperature reaches 71°C. In the last 10 minutes of baking, top with the remaining ½ cup Gruyère cheese and sprinkle with grated Parmesan. Broil for 2 to 3 minutes until the cheese is bubbly and golden.
06 -
Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing to preserve juiciness. Serve warm, accompanied by your choice of sides.
# Notes:
01 -
For enhanced flavor, use both ground beef and pork. Ensure the cheese layer is fully enclosed to prevent melting leaks. Using a meat thermometer guarantees moist and thoroughly cooked meatloaf. You can prepare the caramelized onions a day ahead to save time.
02 -
To introduce heat, add a pinch of cayenne pepper or diced jalapeños to the meat mixture. Gruyère may be substituted with Swiss or Fontina cheese as desired.