French Onion Soup Stuffed Meatloaf Recipe

Ingredients:

For the Meatloaf:

• 2 lbs ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

For the French Onion Soup Filling:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 2 cups beef broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup Gruyère cheese, shredded (plus more for topping)
• 1/4 cup Swiss cheese, shredded (optional)

For Topping:

• 1 cup shredded cheese (Gruyère, Swiss, or a blend)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Onions:
   • In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 15-20 minutes or until the onions are caramelized and golden brown.
   • Add the beef broth, dried thyme, and black pepper to the skillet. Cook for an additional 5 minutes, allowing the mixture to thicken slightly. Remove from heat and stir in the Gruyère cheese. Set aside to cool.
2. Make the Meatloaf Mixture:
   • In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, chopped onion, garlic, eggs, Worcestershire sauce, salt, black pepper, dried thyme, and oregano. Mix until just combined—do not overmix.
3. Assemble the Meatloaf:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
   • On a clean surface, shape the meat mixture into a large rectangle, about 1/2 inch thick. Spoon the cooled French onion soup filling down the center of the rectangle, leaving space at the edges. Carefully fold the sides over the filling to seal it. Shape the meatloaf into a loaf shape, ensuring the filling is completely enclosed.
4. Bake:
   • Place the stuffed meatloaf on the prepared baking sheet or in the loaf pan. Sprinkle the top with additional shredded cheese.
   • Bake for 1 hour or until the internal temperature reaches 160°F (70°C). If the cheese on top gets too brown, cover it loosely with foil during the last 15 minutes of baking.
5. Serve:
   • Allow the meatloaf to rest for about 10 minutes before slicing. Garnish with fresh parsley and serve with additional broth or gravy if desired.