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A sliced meatloaf topped with caramelized onions is served on a white plate, garnished with fresh parsley.
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French Onion Soup Mix Meatloaf

This French Onion Meatloaf is a cozy, flavor-packed twist on a classic, made with juicy ground beef, melty cheese, and topped with a rich caramelized onion glaze. Perfect for family dinners and budget-friendly comfort food nights.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soups
Cuisine: American
Servings: 6 Servings
Calories: 556kcal
Author: Wendy

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.

Nutrition

Serving: 1Serving | Calories: 556kcal | Carbohydrates: 19g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 506mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 5mg