Go Back
Print Recipe
No ratings yet

French Onion Soup Stuffed Au Gratin Meatloaf


For the onions:

  • 1 tbsp olive oil
  • 3 medium-large onions halved & thinly sliced
  • ½ tbsp fresh thyme or ½ tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp pepper
  • ¼ cup beef broth
  • ¼ cup red wine or red cooking wine

For the meatloaf:

  • 2 lbs lean ground beef
  • ½ cup bread crumbs or quick cooking ground oats
  • 2 tbsp minced fresh parsley
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 2 eggs lightly beaten
  • 2 cups mozzarella or Swiss, cheese, shredded, divided

For the sauce:

  • cups beef broth
  • ½ cup red wine or red cooking wine
  • 3 tbsp cornstarch
  • salt & pepper to taste


For the onions:

  • Heat the oil in a skillet over medium. When the oil’s hot add in the onions, salt, and pepper and cook for 15-20 minutes, stirring frequently until they’ve caramelized.
  • Next, add the thyme and sauté for a minute or two, then add in the wine and beef broth.
  • Give everything a stir, and allow to continue cooking while the liquid reduces, until very little liquid remains in the skillet. Remove from heat and set aside.

For the meatloaf:

  • In a large bowl, combine the ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Using your hands (you can wear latex gloves if you’re squeamish) squish everything together until evenly incorporated.
  • Lay the meat mixture out onto a piece of wax paper and press it out into a roughly 10×12-inch rectangle.
  • Set aside ½ cup of the cheese and ½ cup of the onions. Sprinkle the remaining 1½ cups cheese and onions evenly over the ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place the loaf seam-side down into a 9×13-inch baking pan.
  • Place the meatloaf in the oven and bake at 350 degrees for 45 minutes. While the meatloaf is baking, prepare the sauce. For the sauce: Whisk together the sauce ingredients in a small pot, bring the mixture to a boil, and simmer until thickened. Remove from heat and set aside
  • Remove the pan from the oven, pour the prepared sauce over the meatloaf, and sprinkle the top with the reserved onions and cheese.
  • Return the meatloaf to the oven for another 15-20 minutes, or until the meat is no longer pink on the inside. Place under the broiler for 2-3 minutes, or until the cheese on top is browned and bubbly.Remove from oven and allow to stand 10 minutes. Slice and serve. Garnish with fresh parsley, if desired.