French Onion Soup Mix Meatloaf
If you’re looking for a cozy, stick-to-your-ribs dinner, this French Onion Meatloaf is one of those recipes that feels a little fancy but is still weeknight-doable. It’s packed with flavor thanks to the onion soup mix and melty cheese, and that caramelized onion glaze on top? Absolute comfort food heaven.
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This is one of those meals I make when I want everyone at the table to hush for a minute and just eat. It’s hearty, budget-friendly, and makes great leftovers, which is always a win in my house. Plus, it feels like a classic meatloaf got dressed up for Sunday supper.
If you love cozy dinners like this, you’ll also want to check out my other comfort food favorites like Taco Meatloaf, Creamy Steak Fettuccine, and Instant Pot French Onion Chicken. They’re all simple, affordable, and family-approved.
Why You’ll Love This Recipe
- Big Onion Flavor: The French onion soup mix and caramelized onion glaze bring that rich, savory taste without a lot of extra work.
- Juicy and Tender: Using 80/20 ground beef and a little broth keeps this meatloaf from drying out.
- Comfort Food Classic: It’s familiar, cozy, and perfect for busy weeknights or Sunday dinner.
- Budget-Friendly: Simple ingredients that stretch to feed a hungry family.
Ingredients
French Onion Soup Mix Meatloaf
Equipment
- Large Mixing Bowl
- Loaf Pan
- Skillet
- measuring cups and spoons
- meat thermometer
- Spoon or spatula
Ingredients
For the Meatloaf:
- 2 pounds ground beef 80/20 preferred
- 1 packet French onion soup mix
- 1 cup breadcrumbs
- 2 eggs
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup grated Gruyère or Swiss cheese
- 1 small onion finely diced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon black pepper
For the Glaze:
- 1 tablespoon butter
- 1 medium onion thinly sliced
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- ¼ cup beef broth
- 1 tablespoon ketchup optional
Instructions
- Heat oven to 350°F and grease or line a loaf pan.
- In a large bowl, combine ground beef, soup mix, breadcrumbs, eggs, broth, Worcestershire, Dijon, cheese, diced onion, parsley, and pepper.
- Mix until combined, then press gently into the loaf pan.
- Place in the oven and bake for 40 minutes.
- While the meatloaf bakes, melt 1 tablespoon butter in a skillet over medium heat.
- Add the thinly sliced onion and sugar; cook until deep golden (10–12 minutes).
- Stir in Worcestershire, broth, and ketchup; simmer 2–3 minutes until slightly thickened.
- Spoon the glaze over the meatloaf and bake for another 15–20 minutes, or until the internal temperature reaches 160°F.
- Let stand for 10 minutes before slicing.
Notes
- Let the meatloaf rest before slicing so it holds together better.
- Use parchment paper in the pan for easy cleanup.
- Slice onions thin so they caramelize evenly.
- Check temperature early to avoid overbaking.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating:
Reheat slices in the microwave or cover with foil and warm in the oven at 325°F until heated through. Freezing:
You can freeze cooked meatloaf slices for up to 3 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Don’t overmix the meatloaf or it can turn dense instead of tender.
- Press the meat gently into the pan—no need to pack it down hard.
- If you want extra cheesy flavor, Swiss and Gruyère both work great here.
- For a quicker glaze, you can caramelize the onions ahead of time.
- Variation: Swap half the ground beef for ground turkey if you want to lighten it up a bit.
- Variation: Add a splash of balsamic vinegar to the glaze for deeper flavor.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can shape it free-form on a lined baking sheet, just keep an eye on the cook time.
The safest way is to use a meat thermometer. It’s ready when the center hits 160°F.
Absolutely. Mozzarella, provolone, or even mild cheddar will work if that’s what you have.
You can, but you’ll miss that caramelized top. If using a crockpot, cook on low for 5–6 hours and add the glaze near the end.
