Mediterranean French Onion Meatloaf

Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4

This Mediterranean French Onion Meatloaf combines the comforting flavor of classic meatloaf with the rich, caramelized goodness of French onion soup. The beef (or beef-pork mix) is tender and seasoned with herbs, while the topping of slow-cooked onions and melted Gruyère adds a luxurious finish. It’s hearty, aromatic, and perfect for a cozy dinner with a Mediterranean flair.

Ingredients

For the Meatloaf:

500g (1 lb) ground beef (or a mix of beef and pork)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs

1 egg

¼ cup milk

1 tsp Worcestershire sauce

1 tsp dried thyme

Salt & pepper, to taste

For the French Onion Topping:

2 large onions, thinly sliced

2 tsp olive oil

1 tsp sugar

2 tbsp beef broth

¼ cup shredded Gruyère or Swiss cheese

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.

Prepare the Meatloaf Mixture:
In a large bowl, combine ground meat, finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, dried thyme, salt, and pepper.
Mix until just combined—avoid overmixing so the meatloaf stays tender.

Shape and Bake:
Transfer the mixture to the prepared loaf pan and press gently into shape.
Bake uncovered for 35–40 minutes, until the center is mostly cooked through.

Caramelize the Onions:
While the meatloaf bakes, heat olive oil in a skillet over medium-low heat. Add the sliced onions and sugar.
Cook slowly, stirring often, until the onions turn deep golden brown—about 20–25 minutes.
Stir in the beef broth at the end to deglaze the pan and create a glossy, flavorful topping.

Top and Finish Baking:
Remove the meatloaf from the oven and spoon the caramelized onions evenly over the top.
Sprinkle with shredded Gruyère or Swiss cheese.
Return to the oven for 10–15 minutes, until the cheese is melted and bubbly.

Rest and Serve:
Let the meatloaf rest for 5–10 minutes before slicing. This helps it hold together.
Serve warm, topped with extra caramelized onions if you like.

Tips & Variations

Caramelizing the Onions Perfectly

Take your time here—good caramelized onions can’t be rushed. Keep the heat on medium-low and stir often. If they start sticking, add a splash of water or broth.

For extra depth, you can add a teaspoon of balsamic vinegar or dry white wine near the end of cooking.

Keep the Meatloaf Moist

Don’t overmix the meat mixture; it can make the loaf dense. Mix just until everything comes together.

The milk and egg are key for tenderness, so don’t skip them. If your mixture feels too dry, add another tablespoon or two of milk.

Cheese Options

Gruyère gives that traditional French onion flavor, but Swiss, provolone, or mozzarella work well too.

For a Mediterranean twist, sprinkle a little crumbled feta on top with the onions for a salty, tangy edge.

Flavor Upgrades

Add chopped sun-dried tomatoes or roasted red peppers to the meat mixture for extra Mediterranean depth.

A bit of fresh parsley or oregano brightens the flavor and balances the richness.

Make-Ahead Option

You can shape the meatloaf ahead of time, cover, and refrigerate for up to 24 hours before baking.

The caramelized onions can also be made a day in advance and reheated before topping.

Serving Ideas

Pair with roasted potatoes, garlic mashed cauliflower, or a Greek salad to round out the meal.

A drizzle of balsamic glaze or a side of tzatziki gives it a Mediterranean lift.

Leftovers

Slice leftover meatloaf and use it in sandwiches or wraps with melted cheese and greens.

It reheats beautifully in the oven or air fryer—cover with foil to keep it moist.

Q&A

Q: Can I use ground chicken or turkey instead of beef?
Yes. Ground chicken or turkey works well if you prefer a lighter version. Just add a tablespoon of olive oil or a bit more milk to keep the meatloaf moist, since lean poultry tends to dry out faster.

Q: How do I know when the meatloaf is fully cooked?
Use a meat thermometer. The internal temperature should reach 160°F (71°C) for beef or 165°F (74°C) for poultry. If you don’t have a thermometer, the juices should run clear when you slice into the center.

Q: Can I make this gluten-free?
Absolutely. Use gluten-free breadcrumbs or substitute with rolled oats or almond flour. Everything else in the recipe is naturally gluten-free.

Q: What if I don’t have Gruyère cheese?
Try Swiss, provolone, or even mozzarella. Each will give you that gooey, melty topping that complements the onions beautifully.

Q: How can I make it even more Mediterranean?
Mix in chopped olives, sun-dried tomatoes, or fresh herbs like oregano or basil into the meat mixture. You can also drizzle a little olive oil over the top before baking for a richer flavor.

Nutrition

(Per serving, based on 4 servings)

Calories: ~420

Protein: 28g

Fat: 25g

Carbohydrates: 20g

Fiber: 1g

Sugar: 5g

Sodium: ~620mg

Calcium: 150mg

(Values may vary based on exact ingredients and cheese type.)

Conclusion

This Mediterranean French Onion Meatloaf is a warm, comforting twist on a timeless dish. The rich caramelized onions and melted cheese bring a touch of French elegance, while the Mediterranean herbs and flavors keep it bright and balanced. It’s perfect for family dinners, easy to make ahead, and just as good the next day. Simple, hearty, and full of character—this is meatloaf done right.