This isn't your grandma's meatloaf! We're taking the comforting classic and elevating it with the rich, savory depth of French onion soup. This recipe combines the heartiness of ground beef with the caramelized sweetness of onions and the umami punch of beef broth, resulting in a truly unforgettable meatloaf experience. Get ready to impress your family and friends with this sophisticated yet surprisingly simple dish.
What Makes This French Onion Soup Meatloaf Special?
The magic lies in the flavorful foundation. Instead of relying on simple ketchup-based glazes, we incorporate the key elements of French onion soup: deeply caramelized onions, rich beef broth, and a hint of dry sherry (optional, but highly recommended!). This creates a moist, intensely flavorful meatloaf that’s far more complex and satisfying than your average recipe. We'll also be making a delicious pan sauce to further enhance the experience.
Ingredients You'll Need:
For the Meatloaf:
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter
- 1 cup beef broth
- 1/2 cup dry sherry (optional)
- 2 large eggs, lightly beaten
- 1/2 cup breadcrumbs (panko recommended)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pan Sauce (optional, but highly recommended):
- 1/4 cup dry sherry (or more beef broth)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions:
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Caramelize the Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. This step is crucial for the flavor of the meatloaf!
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Prepare the Meatloaf Mixture: Preheat oven to 375°F (190°C). In a large bowl, combine the caramelized onions, ground beef, beef broth, sherry (if using), eggs, breadcrumbs, Parmesan cheese, garlic, thyme, salt, and pepper. Gently mix until just combined – be careful not to overmix.
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Shape and Bake: Transfer the meatloaf mixture to a loaf pan (9x5 inch). Shape it into a loaf and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
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Make the Pan Sauce (optional): While the meatloaf is baking, deglaze the pan used to caramelize the onions with the sherry (or broth). Scrape up any browned bits from the bottom of the pan. Whisk in the butter and flour to create a roux. Cook for 1-2 minutes, then gradually whisk in additional broth until the sauce reaches your desired consistency.
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Serve: Let the meatloaf rest for 10 minutes before slicing and serving. Drizzle the pan sauce over the top for an extra layer of flavor. Serve with mashed potatoes, roasted vegetables, or a simple green salad.
Frequently Asked Questions (FAQs):
Can I use different types of ground meat?
Yes, you can substitute some of the ground beef with ground pork or veal for a richer flavor. Just maintain a similar fat content for optimal moisture.
What if I don't have dry sherry?
Don't worry! You can omit the sherry or substitute it with an extra 1/4 cup of beef broth. The flavor will be slightly different, but still delicious.
How do I know when the meatloaf is done?
The meatloaf is done when the internal temperature reaches 160°F (71°C) and it's no longer pink in the center. You can use a meat thermometer to check.
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture a day ahead of time and store it in the refrigerator. Just bake it as directed the next day.
What are some serving suggestions?
This French Onion Soup Meatloaf pairs perfectly with mashed potatoes, roasted vegetables (especially carrots and potatoes), green beans, or a simple green salad. The pan sauce is a wonderful addition.
This French Onion Soup Meatloaf is a guaranteed crowd-pleaser. The depth of flavor and the ease of preparation make it a perfect weeknight meal or a show-stopping dish for a special occasion. Enjoy!
