Can I assemble this ahead of time?

Absolutely! Mix everything, shape the loaf, and store it in the fridge for up to 6 hours. Then bake when you're ready.

How do I keep it juicy?

Stick to 80% lean beef and avoid overmixing. Let it rest after baking. That helps lock in the juices.

Yes. Wrap tightly before or after baking, then freeze for up to 3 months. Thaw in the fridge overnight before warming.

Bake until it registers 160 °F internally, then rest—it should settle around 165 °F, which is the ideal safe temperature for ground beef.

This juicy French Onion Meatloaf combines sweet caramelized onions and gooey cheese with beef for a savory dinner twist on classic comfort food.

1 lb ground beef (80% lean)

1 large egg, beaten

1 cup caramelized onions (about 1 large onion)

1/2 cup shredded Swiss or Gruyère cheese

1/2 cup breadcrumbs

1/4 cup milk

1 tsp Worcestershire sauce

1 tbsp fresh thyme or parsley, chopped (optional)

Salt, pepper, garlic powder, onion powder to taste

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with foil or use a small loaf pan.

3. Mix beef, egg, breadcrumbs, milk, Worcestershire, seasonings, half of the onions, and half of the cheese.

4. Form mixture into a 3×7 inch loaf and place on pan.

5. Top with remaining onions and cheese.

6. Bake at 350°F for 20 minutes.

7. Reduce heat to 325°F and bake 20–25 minutes more until internal temp reaches 160°F.

8. Let rest 5–10 minutes before slicing and serving.

Don’t skip caramelizing the onions—it brings deep flavor.

For best results, use cheese that melts easily like Gruyère.

Letting the loaf rest after baking helps retain juiciness.

Keywords: french onion meatloaf, meatloaf with cheese, homemade meatloaf