Ingredients
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- Ground Beef – 1 pound, preferably 80/20 for balanced flavor and moisture
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- Onions – 2 medium yellow onions, sliced thin for that sweet caramelization
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- Garlic – 2 cloves, minced to enhance the overall flavor
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- French Onion Soup – 1 cup, either homemade or store-bought for convenience
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- Breadcrumbs – 1 cup, to help bind the meatloaf and add texture
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- Egg – 1 large, to hold everything together
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- Worcestershire Sauce – 2 tablespoons, for a depth of umami flavor
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- Dried Thyme – 1 teaspoon, adding a fragrant herb note
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- Salt – 1 teaspoon, to taste
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- Black Pepper – 1/2 teaspoon, for a touch of heat
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- Shredded Cheese – 1 cup, preferably Gruyère or Swiss, for a gooey topping (optional)
Instructions
- Preheat the Oven
I start by preheating my oven to 350°F (175°C). This ensures that the meatloaf cooks evenly and thoroughly. - Sauté the Onions
In a medium skillet, I melt 2 tablespoons of butter over medium heat. Next, I add 2 cups of thinly sliced onions and cook them for about 10-15 minutes until they become soft and caramelized. I stir them occasionally to prevent burning and enhance their sweetness. - Combine the Ingredients
In a large mixing bowl, I combine the sautéed onions with 1 pound of ground beef, 1 cup of breadcrumbs, 1 egg, 1 cup of French onion soup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. I mix everything together gently until well combined, being careful not to over-mix, which could lead to a dense meatloaf. - Shape the Meatloaf
Once the mixture is thoroughly combined, I transfer it to a baking dish or a lined loaf pan. I shape it into a loaf, ensuring it is uniform to promote even cooking. - Prepare the Topping
For added flavor, I pour an additional ½ cup of French onion soup over the top of the meatloaf. If I want a cheesy finish, I sprinkle optional shredded cheese on top as well. - Bake the Meatloaf
I place the meatloaf in the preheated oven and bake for approximately 1 hour. The internal temperature should reach 160°F (70°C) when fully cooked. - Rest Before Serving
After baking, I take the meatloaf out of the oven and let it rest for about 10 minutes. This resting period helps the juices redistribute and makes slicing easier. - Slice and Enjoy
Finally, I slice the meatloaf into thick pieces and serve it warm. The combination of rich flavors from the caramelized onions and savory beef always brings comfort and satisfaction.