French Onion Meatloaf with Melted Swiss Cheese – Page 2

Caramelize: Heat olive oil in a skillet over medium heat. Sauté sliced onions for 10–12 minutes until soft and golden. Add garlic for the last minute, then set aside.
Mix: In a large bowl, gently combine the beef, breadcrumbs, egg, milk, Worcestershire sauce, and spices. Pro Tip: Stir in half of your caramelized onions now to flavor the meat from within.
Shape: Preheat oven to 375°F (190°C). Place the mixture into a loaf pan or shape it into a loaf on a parchment-lined baking sheet.
First Bake: Bake for 35–40 minutes until the loaf is firm and nearly cooked through.
Melt: Remove from the oven. Top with the Swiss cheese slices, the remaining caramelized onions, and mozzarella (if using).
Final Bake: Return to the oven for 8–10 minutes until the cheese is bubbly and melted.
Rest: Let the meatloaf rest for 5 minutes before slicing to ensure it stays moist.

Don’t Overmix: When combining the meat and breadcrumbs, use a light touch. Overworking the beef leads to a tough, dense loaf.
Cheese Variations: If you don’t have Swiss, Gruyère is the traditional choice for French Onion soup and melts beautifully here as well.
The “Jus”: If you have extra beef broth on hand, you can simmer it down with a splash of sherry to serve as a side dipping sauce or gravy!

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)