The first time I made this French Onion Meatloaf, the savory, aromatic scent of caramelized onion and herbs filled my kitchen, completely transforming the humble meatloaf into something that felt deeply comforting yet sophisticated. It smelled like the best part of French onion soup, but heartier and more inviting. When I pulled it from the oven, topped with bubbling, golden provolone cheese, I knew this was no ordinary weeknight dinner. The flavor was incredible—deeply savory, perfectly seasoned, and moist in every bite. It instantly became the meatloaf recipe I reach for when I want a meal that feels special without requiring special effort.
Why You’ll Love This Recipe
You are going to love this recipe because it takes the classic, sometimes bland, meatloaf and injects it with a powerful punch of flavor that everyone recognizes and adores. That packet of French onion soup mix is a total game-changer, doing all the seasoning work for you with its blend of onions, herbs, and savory spices. It’s incredibly easy to throw together, bakes up juicy every time, and that melty cheese topping turns it into a true showstopper. It’s the perfect solution for a busy night when you crave something hearty and delicious that will have the whole family asking for seconds.
Ingredients
- 1 lb ground beef (I prefer 85/15 blend)
- 1 packet (1 oz) dry French onion soup mix
- 1/2 cup plain breadcrumbs (or panko)
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1/4 cup ketchup or tomato sauce
- 2-3 slices provolone, Swiss, or gruyere cheese
Let’s talk about these ingredients because a few choices make all the difference. The French onion soup mix is the star—don’t substitute it with anything else. I’ve tried making my own blend, and while it works, the convenience and perfect flavor balance of the packet are unbeatable. For the meat, an 85/15 ground beef gives you the best texture; too lean and it can be dry, too fatty and it shrinks dramatically. The milk and egg are crucial for moisture and binding—don’t skip them. And for the cheese on top, while provolone melts beautifully, using a slice of gruyere (the classic French onion soup cheese) takes the flavor over the top. Trust me, it makes a huge difference.(See the next page below to continue…)