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A thick slice of meatloaf topped with caramelized onions and melted Gruyère cheese on a slice of toasted sourdough bread.

French Onion Meatloaf Melt

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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 2 lbs ground beef (80/20 lean to fat ratio)
  • 3 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1/2 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 1/4 cup beef consommé
  • 1 tbsp Worcestershire sauce
  • 2 tsp fresh thyme leaves
  • 8 oz Gruy ère cheese, shredded
  • 6 thick slices sourdough bread
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper

Method
 

  1. In a large skillet, melt butter over medium-low heat. Add onions and cook for 40 minutes, stirring occasionally, until deep mahogany brown and caramelized.
  2. Preheat convection oven to 350°F (175°C).
  3. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, beef consommé, Worcestershire sauce, thyme, salt, pepper, and one-third of the caramelized onions.
  4. Shape the mixture into a rectangular loaf and place on a wire rack set over a rimmed baking sheet.
  5. Bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C).
  6. Allow the meatloaf to rest for 10 minutes before slicing into 1-inch thick portions.
  7. Arrange sourdough slices on a baking sheet. Place one meatloaf slice on each piece of bread.
  8. Top the meatloaf slices with the remaining caramelized onions and the shredded Gruyère cheese.
  9. Place under a broiler for 2 to 3 minutes until the cheese is melted, bubbly, and gold-brown.