French Onion Meatloaf with Melted Cheese Tips, FAQ & printable recipe

Tips for success

If you want to add extra flavor, consider seasoning the beef with a pinch of kosher salt and freshly cracked black pepper before adding the caramelized onions. This enhances the natural savory notes of the beef.

Additionally, ensure your caramelized onions are not overly greasy; drain any excess oil before adding them to the meat mixture to prevent the meatloaf from becoming too soft during the baking process.

For a cleaner slice, use a serrated knife to cut the meatloaf. This allows you to saw through the cheesy top layer without squishing the tender meat underneath.

If you are serving a crowd, you can double the recipe and bake two loaves side-by-side, though you may need to adjust the cooking time slightly. Always ensure the internal temperature is verified for each loaf individually to guarantee both are cooked through.

Variations

• Bacon-Topped Meatloaf: Add a layer of cooked bacon strips over the cheese during the final baking stage for an extra smoky and savory crunch that complements the beef perfectly.
• Spicy Onion Meatloaf: Incorporate a tablespoon of hot sauce or diced jalapeños into the meat mixture to provide a gentle heat that cuts through the richness of the cheese.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

Reheat

Reheat slices in the oven at 300 degrees Fahrenheit until warmed through, or microwave on medium power.

Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Ensure the meatloaf has cooled to room temperature within 2 hours of baking before placing it in the fridge.

When storing, you can keep it in the original loaf pan if covered tightly, or transfer the slices to a smaller container to save space. Proper storage helps maintain the moisture and prevents the meat from picking up other odors.

You can prepare the meat mixture up to 24 hours in advance and store it in the refrigerator, covered tightly. When you are ready to bake, simply press it into the loaf pan and bake according to the instructions. This is a great way to save time on busy days. Note that the baking time might be slightly longer if the meat mixture is cold when it goes into the oven, so always rely on your thermometer.

Serving ideas

Serve the meatloaf warm, ideally with a side of creamy mashed potatoes or roasted vegetables to complement the richness of the beef and onions. A fresh green salad with a sharp vinaigrette also provides a nice contrast to the savory meat.

Slice the meatloaf into thick, generous portions to showcase the layers of cheese and onions, and serve it directly from the pan or transfer it to a large, warm serving platter.

If you have extra caramelized onions, keep them warm and serve them on the side for guests to spoon over their slices. This adds an extra layer of flavor and makes the presentation look professional. For a more casual meal, the meatloaf can also be served on a toasted bun with a bit of extra mustard or greens for a unique twist on a classic comfort food sandwich.

Frequently asked questions

Recipe card

French Onion Meatloaf with Melted Cheese

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 8

Ingredients

• 2 lb ground beef
• 1 cup caramelized onions
• 1 cup shredded cheese

Instructions

1. In a large mixing bowl, combine the ground beef with the caramelized onions. Mix the ingredients thoroughly until well combined, being careful not to overwork the meat to ensure a tender texture in the final loaf.
2. Transfer the meat mixture into a 9x5 inch loaf pan, pressing it down gently to form an even shape. Place the pan in a preheated oven at 375 degrees Fahrenheit and bake until the center reaches a safe internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
3. Remove the meatloaf from the oven and carefully top it with the shredded cheese. Return the pan to the oven or use a broiler for a few minutes until the cheese is melted, bubbly, and slightly browned. Let the meatloaf rest for at least 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

8 g

Fat

26 g

Fiber

1 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.