Name: French Onion Beef Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 large white onion, halved lengthwise and thinly sliced; Salt, to taste; 1 teaspoon fresh thyme leaves; 2 pounds ground beef; 1/2 cup almond flour; 2 teaspoons onion powder; 3/4 teaspoon black pepper; 1 large egg; 4 ounces Gruyere cheese, grated

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This indulgent French onion beef meatloaf brings a gourmet twist to a comfort food classic. Packed with sweet caramelized onions, savory Gruyere cheese, and rich beef flavor, it’s a hearty, low-carb dish that’s satisfying enough for weeknights but special enough for guests.

French Onion Beef Meatloaf

Why You’ll Love This Recipe

Rich, caramelized flavor in every bite
Completely beef-based — no mixed meats
Keto-friendly with almond flour instead of breadcrumbs
Naturally gluten-free
Perfect balance of melty cheese and juicy meat
Elegant enough for a dinner party
Easy to make and slice
Leftovers are even better the next day
Customizable with your favorite cheese
A fun, elevated spin on traditional meatloaf

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 large white onion, halved lengthwise and thinly sliced
Salt, to taste
1 teaspoon fresh thyme leaves
2 pounds ground beef
1/2 cup almond flour
2 teaspoons onion powder
3/4 teaspoon black pepper
1 large egg
4 ounces Gruyere cheese, grated

Directions

Caramelize the onions:
In a large skillet over low heat, melt butter. Add sliced onions, sprinkle lightly with salt, and cook, stirring often, until soft and deeply golden—about 15 to 20 minutes. Stir in thyme and cook 1 minute more. Remove from heat and set aside.
Preheat the oven:
Set oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
Prepare the meat mixture:
In a large mixing bowl, combine ground beef, almond flour, onion powder, black pepper, and about 1/2 teaspoon salt. Add in the egg and half of the caramelized onions. Mix by hand until fully combined.
Form and bake the loaf:
Shape the beef mixture into a loaf (about 5×9 inches) directly on the prepared baking sheet. Bake for 40–50 minutes, or until the internal temperature reaches 160°F (71°C).
Add cheese and finish:
Top the baked meatloaf with grated Gruyere and the remaining caramelized onions. Return to the warm oven for about 5 minutes, just until the cheese is melted and bubbly.
Rest and serve:
Let the meatloaf rest for 5–10 minutes before slicing. Serve warm.

Servings and timing

Servings: 10
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Calories: 424 kcal per serving

Variations

Different cheese: Use shredded Swiss, provolone, or mozzarella if you don’t have Gruyere.
Add mushrooms: Sautéed mushrooms can be added with the onions for extra depth.
Spicy version: Add 1/4 teaspoon crushed red pepper flakes or diced jalapeño to the beef mixture.
Mini meatloaves: Divide mixture into 4–6 mini loaves for faster cooking and individual servings.
Stuffed style: Create a pocket and stuff with extra cheese for a melty center.
Herb blend: Mix in rosemary or parsley for added flavor.
Topping twist: Add a sprinkle of crispy fried onions or toasted almonds on top.
Smoky flavor: Add 1/2 teaspoon smoked paprika to the beef mix.
Oven-free: Try baking in a slow cooker on LOW for 6–7 hours (skip the cheese topping until serving).
Make it dairy-free: Swap out Gruyere and butter for plant-based versions.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Wrap slices or the whole loaf in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating (Oven): Cover with foil and bake at 325°F for 15–20 minutes.
Reheating (Microwave): Microwave slices in 30-second intervals until warm, covering with a damp paper towel to keep moist.
Meal prep: Great for slicing and packing with veggies for lunches.

FAQs

Can I use a different type of cheese instead of Gruyere?

Yes! Swiss, mozzarella, provolone, or even cheddar will work—though Gruyere gives it a classic French onion flavor.

Is this recipe gluten-free?

Yes, it uses almond flour instead of breadcrumbs, so it’s naturally gluten-free.

Can I make this with ground turkey or chicken?

Yes, but it will be leaner and may require a bit more seasoning or moisture like an extra egg or splash of broth.

Can I caramelize the onions faster?

True caramelized onions take time, but you can speed things up slightly with a pinch of baking soda—though it may affect flavor slightly.

Is almond flour required?

It’s used to keep this meatloaf low-carb and keto. You can substitute with breadcrumbs if you’re not following a keto or gluten-free diet.

Can I prepare this ahead of time?

Absolutely. Assemble the meatloaf up to 24 hours in advance, cover, and refrigerate until ready to bake.

How do I keep the meatloaf from falling apart?

Make sure it’s well-mixed and let it rest after baking before slicing. The egg and almond flour help bind it together.

Can I add a sauce or gravy?

Yes! A simple beef gravy or onion jus would pair beautifully, or even a sugar-free ketchup glaze if not strictly French-style.

What’s the best pan to use?

This recipe is baked free-form on a baking sheet for better browning. You can use a loaf pan, but the sides may steam instead of crisp.

What sides go well with this meatloaf?

Cauliflower mash, roasted green beans, sautéed spinach, or a crisp salad work well and keep the meal low-carb.

Conclusion

French Onion Beef Meatloaf is a rich, satisfying twist on a traditional dish—bringing the savory-sweet magic of caramelized onions and the luxurious melt of Gruyere cheese into every bite. Whether you’re sticking to a keto lifestyle or just craving comfort food done right, this recipe is one to keep in your regular rotation.