Cheesy French Onion Meatloaf (Stuffed with Mozzarella)
If you love the rich, savory broth of French Onion Soup and the comfort of classic meatloaf, this recipe marries them perfectly. This French Onion Meatloaf isn’t just mixed with spices; it is stuffed with a gooey core of mozzarella cheese and topped with sweet, caramelized onion slices. The result is a dinner centerpiece that looks impressive and tastes like a hug on a plate.
The visual appeal is undeniable. As you slice into the loaf, the hidden pocket of cheese melts out, creating a stunning contrast against the dark, balsamic-glazed crust. Every bite combines juicy, seasoned beef with the stretchy, creamy texture of melted mozzarella, mimicking that famous cheesy crouton topping on the classic soup.
Secrets to the Perfect French Onion Meatloaf
Why It Works
This dish works through umami layering. We use an onion soup mix packet inside the meat to instantly infuse deep, savory onion flavor without adding too much moisture. The exterior is glazed with a mixture of balsamic glaze and ketchup, which caramelizes in the oven to create a sticky, sweet-and-sour coating that cuts through the richness of the cheese.
The “stuffing technique” visible in the photo is key. By encasing a block of cheese entirely within the meat, we prevent it from leaking out during the long bake, resulting in that dramatic molten cheese pull when served.
Chef’s Tips
- Seal the Edges: When forming the meatloaf around the cheese, you must pinch the seams of the meat tightly. If there are any gaps, the cheese will bubble out and burn on the pan.
- The Onion Topping: The beautiful onion rings on top aren’t just for looks. Sear them in a pan with butter first until they are golden, then place them on the meatloaf for the final 20 minutes of baking. If you put raw onions on top, they won’t cook through in time.
- Let it Rest: This is crucial. Let the meatloaf rest for at least 15 minutes before slicing. This allows the juices to redistribute and, more importantly, lets the molten cheese center set slightly so it doesn’t run out entirely when you cut the first slice.
Serve this with a side of mashed potatoes to soak up that extra balsamic glaze.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven. This meatloaf can also be frozen (cooked) for up to 3 months; thaw overnight in the fridge before reheating.
Substitutions
Cheese: Gruyère or Swiss cheese would be more authentic to the soup flavor if you prefer a sharper taste than mozzarella. Meat: You can use a mix of ground beef and ground pork for a more tender loaf. Gluten-Free: Use gluten-free breadcrumbs or crushed pork rinds to make the binder gluten-free (check your soup mix ingredients as well).
Ingredients
2 lbs (80/20 blend preferred)
2 medium (1 chopped for meat, 1 sliced into rings for topping)
2 tablespoons
1 teaspoon
1 packet (dry mix)
1 cup
1/2 cup
2 large
1 tablespoon
1/2 teaspoon
8 oz block (cut into logs) or thick slices
1/4 cup
1/4 cup
3 fresh sprigs (for garnish)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Melt butter in a skillet over medium heat. Add the onion rings (from 1 onion). Sear until golden brown and caramelized, about 8-10 minutes. Remove and set aside. Finely dice the second onion.
In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the ground beef, diced onion, garlic powder, onion soup mix, eggs, Worcestershire sauce, and black pepper. Mix gently with your hands until combined. Do not overwork the meat.
On a baking sheet lined with parchment paper, shape about 2/3 of the meat mixture into a rectangle base. Create a shallow trench down the center.
Place the block or thick slices of mozzarella cheese into the trench. Leave about an inch of meat border on all sides.
Top with the remaining meat mixture. Use your hands to seal the edges and smooth the top, ensuring the cheese is completely enclosed.
Preheat oven to 375°F (190°C). Bake the meatloaf for 45 minutes.
While baking, whisk together the ketchup and balsamic glaze in a small bowl.
Remove meatloaf from oven. Brush generously with the glaze. Arrange the caramelized onion rings on top.
Return to oven and bake for another 15-20 minutes, or until the internal temperature of the meat reaches 160°F (70°C).
Garnish with fresh thyme sprigs. Let rest for 15 minutes before slicing to keep the cheese inside.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Cheesy French Onion Meatloaf (Stuffed with Mozzarella)
If you love the rich, savory broth of French Onion Soup and the comfort of classic meatloaf, this recipe marries them perfectly. This French Onion Meatloaf isn&
Ingredients
Instructions
Melt butter in a skillet over medium heat. Add the onion rings (from 1 onion). Sear until golden brown and caramelized, about 8-10 minutes. Remove and set aside. Finely dice the second onion.
In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the ground beef, diced onion, garlic powder, onion soup mix, eggs, Worcestershire sauce, and black pepper. Mix gently with your hands until combined. Do not overwork the meat.
On a baking sheet lined with parchment paper, shape about 2/3 of the meat mixture into a rectangle base. Create a shallow trench down the center.
Place the block or thick slices of mozzarella cheese into the trench. Leave about an inch of meat border on all sides.
Top with the remaining meat mixture. Use your hands to seal the edges and smooth the top, ensuring the cheese is completely enclosed.
Preheat oven to 375°F (190°C). Bake the meatloaf for 45 minutes.
While baking, whisk together the ketchup and balsamic glaze in a small bowl.
Remove meatloaf from oven. Brush generously with the glaze. Arrange the caramelized onion rings on top.
Return to oven and bake for another 15-20 minutes, or until the internal temperature of the meat reaches 160°F (70°C).
Garnish with fresh thyme sprigs. Let rest for 15 minutes before slicing to keep the cheese inside.
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Tools You'll Need
- Baking Sheet or Large Loaf Pan
- Skillet (for onions)
- Large Mixing Bowl
- Parchment Paper
- Pastry Brush
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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