Say Hello to Your New Favorite Easy Meatloaf Recipe

Makes: 6 Servings
Per Serving: 50g Protein | 393 Cal

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Meatloaf is so cozy and nostalgic, but when you mix with another cozy winter dish—French onion soup—it gets even better. My French onion meatloaf is high in protein, cheesy, savory, and the epitome of comfort food.

With 50g of protein per serving and a cheesy crust you won’t be able to stop eating, this family-friendly dish is one you’ll be serving up until springtime.

Why You’ll Love This French Onion Meatloaf Recipe

• High in protein: Each slice of this savory, delicious meatloaf packs in 50g of protein.

• Super flavorful: Inspired by French onion soup, this savory meatloaf pairs lean ground beef with sweet caramelized onions, thyme, and melty cheese.

• Great for meal prepping: Meatloaf is a meal-prep superstar because it makes several portions in one go and reheats like a dream.

• The whole family will love it: This dish is so cozy and comforting and it’ll make the house smell like you’ve been cooking all day long.

• Macro-friendly: Thanks to lean ground beef, a lightened up glaze, and cottage cheese, this meal is sneakily macro-friendly.

Ingredients

• 3 large yellow onions, thinly sliced

• 1 tablespoon olive oil, butter, ghee, or spray oil

• 2 tablespoons balsamic vinegar

• 2–3 teaspoons fresh thyme, divided

• 2 lbs 96% lean ground beef

• 1 cup blended cottage cheese

• 2 large eggs

• ¾ cup panko breadcrumbs

• ½ cup shredded mozzarella (mixed into the meat)

• 2 tablespoons Worcestershire sauce

• 2 teaspoons low-sodium soy sauce

• 2 teaspoons garlic powder

• 1½ teaspoons onion powder

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• ½–1 teaspoon fresh thyme (optional)

Glaze

• 3 tablespoons ketchup

• 2 teaspoons Worcestershire sauce

• 1 teaspoon Dijon mustard

Cheese Topping

• 3 slices provolone, Swiss, or Gruyère

• ¼–⅓ cup shredded Gruyère or mozzarella

• Additional 2–3 tablespoons shredded mozzarella

Instructions

1. Preheat the oven: Set the oven to 375 degrees F and preheat. Line a sheet pan with a piece of parchment paper or spray a loaf pan with avocado oil or olive oil spray.

2. Caramelize the onions: Heat the oil (or spray well) in a large skillet over medium heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until softened and golden brown. You can cook your onions on low for about 45 minutes if you want them truly caramelized. Add the balsamic vinegar and 2 teaspoons of thyme leaves, stir, and cook for about 1-2 more minutes. Let the onions cool slightly and reserve half of the onions for the topping.

3. Mix up the meatloaf mixture: Add the ground beef, blended cottage cheese, eggs, panko breadcrumbs, ½ cup of mozzarella cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, black pepper, and half of the caramelized onions to a large bowl. You can also add some extra thyme if you’d like! Mix gently to combine. Don’t overmix—it’ll make your meatloaf tough.

4. Make the glaze: In a small bowl, combine the ketchup, Worcestershire sauce, and Dijon mustard. Whisk well to combine. Set aside.

5. Shape the meatloaf: Transfer the mixture to the sheet pan or loaf pan you’re using and shape it into a loaf. Brush with the glaze, then top with 3 slices of provolone cheese, the rest of the caramelized onions, and the shredded cheeses.

6. Bake the meatloaf: Place the pan in the preheated oven and bake for about 55-65 minutes, or until the internal temperature hits 165 degrees F. Remove the pan from the oven and let the meatloaf cool for about 10 minutes. Don’t skip the rest time!

7. Slice and serve: Garnish with chopped parsley if you’d like, slice, and serve. Enjoy!

Nutrition Information (Per Serving - Makes 6 Servings)

• Calories: 393

• Protein: 50g

• Carbs: 13g

• Fat: 16g

Pro Tips for the Best French Onion Meatloaf

• Use a sheet pan: Using a sheet pan instead of a loaf pan will allow the meatloaf to brown all over instead of steaming on the sides.

• Put the cheese slices on before the onion topping: This set-up allows the topping to melt all together like the top of a bowl of French onion soup.

• Don’t skip blending the cottage cheese: Blended cottage cheese disappears when you add it into the meatloaf, but it keeps the loaf super juicy and delicious.

• Don’t skip the rest: Letting the meatloaf rest after baking will make it easier to slice.

What to Serve Alongside This Meatloaf

• Mashed cauliflower

• Mashed potatoes

• Roasted green beans

• Roasted or steamed asparagus

• Roasted or steamed broccoli

• A simple green salad

FAQs

• Can I make this with another ground meat?

  Absolutely! I’d recommend using lean ground turkey or chicken in place of the beef because they have a mild flavor. You can use ground pork or lamb as well, but they’ll compete more with the onions. If you’re using turkey or chicken, you may need to add a little extra seasoning (Worcestershire, soy sauce, or even a splash of broth).

• Do I really need to use all three cheeses for the topping?

  I would. Using a Gruyère or Swiss cheese will give you that classic “French onion soup” flavor, but the mixture of cheeses will give you the perfect combination of melt, flavor, and cheese pull.

• Can I make this meatloaf in advance?

  You sure can! If you want to make this French onion meatloaf ahead of time, you have two different options. You can either assemble the loaf and pop it in the fridge overnight before baking, or you can bake the meatloaf completely, then reheat slices when you’re ready to eat. Make sure you store it in an airtight container or wrapped tightly in plastic wrap.

• Can I use dried thyme instead of fresh?

  Yes, dried thyme works beautifully in place of fresh thyme if you don’t have any on hand. Because dried herbs are stronger than fresh, you’ll want to use about ⅓ of the amount called for in the recipe. I’d recommend using about ½ teaspoon in the onions and a bit more in the meatloaf mixture.

• What’s the best way to keep my French onion meatloaf from falling apart?

  There are a few things you can do to keep your meatloaf from crumbing or falling apart. First, make sure you don’t skip the rest time after fully baking your meatloaf. It’ll help the meatloaf set up and solidify, making it easier to slice and serve. You’ll also want to ensure you use the full amount of eggs and panko, as both of those ingredients will also act as binders, keeping your meatloaf intact.

• How can I make this meatloaf gluten-free?

  If you’re gluten-free, you’ll need to make sure you make a few swaps in this recipe. Use gluten-free panko, gluten-free breadcrumbs, or crushed gluten-free crackers, tamari instead of soy sauce, and make sure your Worcestershire sauce is gluten-free as well.

Whether cooking for a crowd or looking for a cozy, comforting dinner your whole family will enjoy, this French onion meatloaf hits the mark. High in protein, super delicious, and great for leftovers, it’s a dish you’ll crave until the weather warms up in the spring.

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French Onion Meatloaf

Yield: 6

Author: Ashley aka The Protein Snack Queen

This easy French onion meatloaf is a new spin on a classic. Packed with all of the flavors of traditional French onion soup, this is one cozy dinner the whole family will love!

Ingredients

• 3 large yellow onions, thinly sliced
• 1 tablespoon olive oil, butter, ghee, or spray oil
• 2 tablespoons balsamic vinegar
• 2–3 teaspoons fresh thyme, divided
• 2 lbs 96% lean ground beef
• 1 cup blended cottage cheese
• 2 large eggs
• ¾ cup panko breadcrumbs
• ½ cup shredded mozzarella (mixed into the meat)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½–1 teaspoon fresh thyme (optional)

Glaze

• 3 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard

Cheese Topping

• 3 slices provolone, Swiss, or Gruyère
• ¼–⅓ cup shredded Gruyère or mozzarella
• Additional 2–3 tablespoons shredded mozzarella

Instructions

1. Preheat the oven: Set the oven to 375 degrees F and preheat. Line a sheet pan with a piece of parchment paper or spray a loaf pan with avocado oil or olive oil spray.
2. Caramelize the onions: Heat the oil (or spray well) in a large skillet over medium heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until softened and golden brown. You can cook your onions on low for about 45 minutes if you want them truly caramelized. Add the balsamic vinegar and 2 teaspoons of thyme leaves, stir, and cook for about 1-2 more minutes. Let the onions cool slightly and reserve half of the onions for the topping.
3. Mix up the meatloaf mixture: Add the ground beef, blended cottage cheese, eggs, panko breadcrumbs, ½ cup of mozzarella cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, black pepper, and half of the caramelized onions to a large bowl. You can also add some extra thyme if you’d like! Mix gently to combine. Don’t overmix—it’ll make your meatloaf tough.
4. Make the glaze: In a small bowl, combine the ketchup, Worcestershire sauce, and Dijon mustard. Whisk well to combine. Set aside.
5. Shape the meatloaf: Transfer the mixture to the sheet pan or loaf pan you’re using and shape it into a loaf. Brush with the glaze, then top with 3 slices of provolone cheese, the rest of the caramelized onions, and the shredded cheeses.
6. Bake the meatloaf: Place the pan in the preheated oven and bake for about 55-65 minutes, or until the internal temperature hits 165 degrees F. Remove the pan from the oven and let the meatloaf cool for about 10 minutes. Don’t skip the rest time!
7. Slice and serve: Garnish with chopped parsley if you’d like, slice, and serve. Enjoy!

Nutrition Facts

Calories

393

Fat

16 g

Carbs

13 g

Protein

50 g