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Perfect Caramelized Onion and Gruyere Stuffed Meatloaf

caramelized onion and gruyere stuffed meatloaf - featured image
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A tender meatloaf stuffed with sweet caramelized onions and rich, nutty Gruyere cheese that oozes out with every slice. This easy and delicious recipe is perfect for a comforting family dinner.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil or butter
  • Pinch of salt and sugar
  • 6 ounces (170g) Gruyere cheese, shredded or thinly sliced
  • ½ cup (60g) breadcrumbs, preferably plain or panko
  • 1 large egg, beaten
  • ¼ cup (60ml) milk, whole or 2%
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley or thyme (optional)

Instructions

  1. Heat 2 tablespoons olive oil or butter in a large skillet over medium-low heat. Add the thinly sliced onions with a pinch of salt and a tiny sprinkle of sugar. Cook slowly, stirring every few minutes, until onions turn golden brown and sweetly fragrant—about 25-30 minutes. Add a splash of water if the pan gets too dry. Set aside and let cool slightly.
  2. Preheat your oven to 350°F (175°C).
  3. In a large bowl, combine ground beef, breadcrumbs, beaten egg, milk, minced garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and optional fresh herbs. Mix gently with your hands until just combined—do not overwork.
  4. On a rimmed baking sheet or in a loaf pan, press half the meat mixture into a loaf shape about 9×5 inches (23×13 cm), making sure the edges are slightly higher to hold the filling.
  5. Spread the caramelized onions evenly over the meat layer. Then sprinkle or layer the shredded Gruyere cheese on top of the onions.
  6. Carefully place the remaining meat mixture over the filling, pressing gently to seal the edges and smooth the top.
  7. Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C). The top should be nicely browned.
  8. Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute and cheese to settle.
  9. Slice into thick pieces and serve warm.

Notes

Use a meat thermometer to ensure the meatloaf reaches 160°F for safety and juiciness. Resting the meatloaf after baking is key to prevent cheese leakage and keep slices intact. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use vegan cheese and coconut milk. To prevent cracking, brush the top with ketchup or BBQ sauce before baking.

Nutrition

Keywords: meatloaf, caramelized onions, Gruyere cheese, stuffed meatloaf, comfort food, easy dinner, family meal

Find it online: https://breezybake.com/perfect-caramelized-onion-and-gruyere-stuffed-meatloaf-recipe-easy-and-delicious/