French onion meatloaf is juicy and filled with all of the flavor you love from French onion soup.

French Onion Meatloaf Recipe – A Savory Delight

 

I love French onion soup! Although it’s really not that difficult to make at home, most of us don’t make the effort. Meatloaf is also one of my favorite comfort foods, so why not combine them? The resulting French onion meatloaf, loaded with three different onion ingredients, is brimming with flavor and may well become your go-to recipe. It goes together quickly, then just pop it in the oven. Want to really kick it up a notch? Add 1/3 cup of cooked bacon crumbles. Check out my notes below for tips and variations.

French Onion Meatloaf Recipe

1 small can (6 ounces) french-fried onions (I used the Original, but any flavor will do), divided use
1 pound ground beef (80/20 ground chuck recommended)
1 pound bulk pork sausage (see Notes)
1 medium egg, lightly beaten
1 package dry onion soup mix
1/2 cup unseasoned panko bread crumbs or homemade bread crumbs (not fine bread crumbs)
1/4 cup ketchup
1/4 cup sliced green onions (scallions), tops included
1/4 cup grated Parmesan cheese (not the canned stuff)
2 Tablespoons heavy cream or milk
Freshly ground pepper to taste
1 cup shredded mozzarella cheese

Preheat oven to 375 F.

Pour the fried onions into a baggie and crush into small bits. Set aside.

Combine ground beef, sausage, three-fourths (3/4) of the crushed fried onions, beaten eggs, dry onion soup mix, panko bread crumbs, ketchup, green onions, Parmesan cheese, cream or milk, and pepper. (Using your hands is the fastest way, but take care not to over-mix.)

Place in a meatloaf pan (see Notes) or form into a loaf in a deep roasting pan. (If you use a meatloaf pan (see Notes), put it on a rimmed cookie sheet to catch any potential bubbling drips.) Sprinkle with remaining crushed French-fried onions and top with shredded mozzarella cheese.

Bake 1 hour or until center of the meatloaf reaches 170 F. using an instant-read thermometer. Let rest 10 minutes, then slice to serve.

Yield: 8 to 10 servings

• You Might Also Like: Hamburgers Diane Recipe

Notes:
• I always use 80/20 ground chuck beef because it has superior flavor. Regular ground beef is too fatty, and extra-lean or sirloin ground beef is too dry and flavorless. However, feel free to use your favorite.

• I like to add bulk pork sausage to give extra punch to my meatloaf. It is also known as bulk breakfast sausage. It comes in a roll, and is usually stocked near the bacon in grocery stores. You can use any variety, ie., regular, mild, spicy, sage, etc. You may substitute chicken or turkey sausage (with no casings, of course) or substitute the sausage entirely with an equal amount of ground beef.

• I use a meatloaf pan because the design lets excess grease drip into the bottom of the tray and away from the meatloaf. If you are unfamiliar with meatloaf pan designs, check these out. My favorite is the Wilton® brand.

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French Onion Meatloaf Recipe Photo © 2015 Peggy Filippone
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