French Onion Meatloaf with Melted Swiss Cheese

French Onion Meatloaf with Melted Swiss Cheese is a hearty, comforting twist on the classic dish. It combines the savory richness of a traditional meatloaf with the deep, caramelized flavor of French onion soup—finished off with melty Swiss cheese that takes it to another level. Every slice is juicy, cheesy, and loaded with umami goodness.

Why You’ll Love This Recipe

I love this recipe because it turns an old-school dinner staple into something incredibly flavorful and a little fancy without any extra fuss. The caramelized onions bring depth and sweetness, while the beef stays moist and tender. And that blanket of melted Swiss cheese on top? It makes every bite feel indulgent. This meatloaf feels both familiar and elevated—comfort food with a gourmet edge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (80/20 for best flavor and moisture)

• Caramelized onions (cooked low and slow)

• Eggs

• Breadcrumbs (plain or Italian-style)

• Worcestershire sauce

• Garlic (minced)

• Beef broth or French onion soup concentrate

• Dijon mustard (optional)

• Fresh thyme or dried Italian herbs

• Salt and black pepper

• Swiss cheese (sliced)

• Butter or olive oil (for cooking onions)

Directions

1. I start by caramelizing the onions in a skillet with butter or oil over medium-low heat. This takes about 25–30 minutes until they’re deeply golden and sweet.

2. I preheat the oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment or foil.

3. In a large bowl, I mix together the ground beef, eggs, breadcrumbs, garlic, Worcestershire, herbs, beef broth (or soup base), Dijon, salt, and pepper.

4. Once the onions are cooled, I fold most of them into the meat mixture, saving a few for topping.

5. I shape the meat into a loaf on the baking sheet or press it into a loaf pan.

6. I bake for about 40–45 minutes, then remove it from the oven and top with slices of Swiss cheese and the reserved caramelized onions.

7. I return the loaf to the oven for another 10–15 minutes until the cheese is melted and bubbly and the internal temperature hits 160°F (71°C).

8. I let it rest for 5–10 minutes before slicing so the juices stay locked in.

Servings and timing

This recipe serves about 6–8 people. It takes around 25 minutes to caramelize the onions, 15 minutes to prep the meatloaf, and about 55–60 minutes to bake, including the cheese-melting stage. I usually plan for about 90 minutes total.

Variations

I sometimes add grated Gruyère for a bolder cheese flavor, or use a mix of ground beef and pork for extra richness. When I want to give it even more French onion flair, I brush the top of the loaf with a little beef broth or onion soup concentrate before baking. For a low-carb version, I use almond flour or crushed pork rinds instead of breadcrumbs.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I slice and warm it in a covered skillet with a splash of broth or in the oven at 350°F until heated through. The microwave works too, but I prefer the oven or skillet to keep the texture nice and moist.

FAQs

Can I make this meatloaf ahead of time?

Yes, I often prepare the meatloaf mixture and refrigerate it for up to 24 hours before baking. It actually lets the flavors develop more.

What’s the best way to caramelize onions?

I cook them low and slow in butter or oil with a pinch of salt. It takes patience—about 25–30 minutes—but the result is sweet, jammy onions perfect for this recipe.

Can I use store-bought French onion soup mix?

Yes, I’ve used a spoonful of soup mix or a little condensed French onion soup in the meat mixture. It’s a great shortcut for adding flavor fast.

Is there a cheese substitute for Swiss?

Yes, provolone, Gruyère, or mozzarella all melt beautifully and pair well with the savory onion flavor.

How do I keep the meatloaf from drying out?

I make sure to use a mix of moist ingredients (like broth and eggs), and I don’t overbake. Letting it rest after baking also helps the juices redistribute.

Conclusion

French Onion Meatloaf with Melted Swiss Cheese is one of those dishes I make when I want something cozy, flavorful, and guaranteed to impress. It’s everything I love about a classic meatloaf, but with that extra savory richness that makes it unforgettable. Whether it’s a weeknight dinner or a comfort food Sunday meal, this recipe always hits the mark.