Ingredients
Scale
- 2 pounds ground beef (80/20 blend)
- 1 packet (1 oz) French onion soup mix
- 1 cup Panko breadcrumbs
- 2 large eggs, beaten
- 1 cup shredded Swiss or Gruyere cheese
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Caramelize Onions: Heat a large skillet over medium heat. Add butter and olive oil. Once melted, add the sliced onions. Cook for 20-30 minutes, stirring occasionally, until golden brown and caramelized. Set aside to cool.
- Mix Meatloaf Base: In a large mixing bowl, combine ground beef, French onion soup mix, breadcrumbs, eggs, black pepper, and thyme (if using). Mix gently until just combined—avoid overmixing.
- Assemble the Meatloaf: Place half of the meat mixture into the loaf pan, pressing it down evenly. Add a layer of caramelized onions, followed by a layer of shredded cheese. Top with the remaining meat mixture and smooth the surface.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F (71°C). For a crispy top, broil for the last 2-3 minutes.
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve with a side of mashed potatoes or roasted vegetables for a comforting meal.
Notes
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
