Once it hits temperature, I take the meatloaf out of the oven. I carefully lay the slices of cheese over the top, overlapping them slightly. Then, I return it to the oven for just 3-5 more minutes, or until the cheese is completely melted, bubbly, and starting to get a few golden spots. I then let the meatloaf rest on the counter for a full 10 minutes before slicing. This rest period is crucial—it allows the juices to redistribute throughout the loaf so they don’t all run out onto your cutting board when you cut it.
Pro Tips for Best Results
For the most flavorful and moist meatloaf, let the mixture rest before baking. After I mix everything, I cover the bowl and let it sit in the fridge for 15-20 minutes. This lets the breadcrumbs fully absorb the liquids and allows the flavors from the soup mix to permeate the meat. It makes a noticeable difference in the final texture and taste.
Using a meat thermometer is the only surefire way to avoid dry, overcooked meatloaf. Oven temperatures can be off, and loaf sizes vary. Pulling it at 155°F ensures it will be perfectly juicy and safe, as the temperature will continue to rise a few degrees while it rests. Guessing will almost always lead to overcooking.
For an extra layer of flavor that mimics French onion soup, sauté 1/2 cup of thinly sliced onions in a tablespoon of butter until soft and golden before adding them to the meat mixture. It doubles down on the oniony goodness and adds little sweet, caramelized bits throughout. I tested this three different ways, and trust me, this one works better.
Common Mistakes to Avoid
The first time I made this, I overmixed the meat. I treated it like bread dough, kneading it to make sure everything was combined. The result was a tough, rubbery loaf that no amount of cheese could save. Mix with a light touch, just until combined. Your hands are the best tool for this job so you can feel when it’s done.(See the next page below to continue…)