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French Onion Stuffed Meatloaf

A juicy, savory meatloaf infused with French onion flavors, stuffed with a gooey mozzarella core, and topped with caramelized onion rings and a balsamic glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Base
  • 2 lbs ground beef (80/20)
  • 1 cup breadcrumbs panko or Italian style
  • 0.5 cup milk
  • 2 eggs large
  • 1 packet onion soup mix dry mix
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Filling
  • 8 oz mozzarella cheese block, cut into thick sticks
Topping & Glaze
  • 2 medium yellow onions sliced into thick rings
  • 2 tbsp butter
  • 0.25 cup balsamic glaze
  • 0.25 cup ketchup
  • 3-4 sprigs fresh thyme for garnish

Equipment

  • Loaf Pan or Cast Iron Skillet
  • Mixing bowls
  • Skillet for onions
  • Basting brush

Method
 

  1. Preheat oven to 375°F (190°C). Grease a loaf pan or cast iron skillet generously.
  2. In a small bowl, soak breadcrumbs in milk for 5 minutes.
  3. In a large bowl, mix beef, soaked breadcrumbs, eggs, onion soup mix, Worcestershire sauce, garlic powder, and pepper. Do not overmix.
  4. Press 2/3 of the meat mixture into the pan, creating a well in the center. Lay the mozzarella cheese sticks in the well.
  5. Cover the cheese with the remaining meat mixture, sealing the edges tightly to prevent leakage.
  6. Sauté onion rings in butter for 3 minutes until slightly softened. Arrange on top of the meatloaf.
  7. Mix balsamic glaze and ketchup. Brush half over the loaf. Bake for 45 minutes.
  8. Remove from oven, brush with remaining glaze, and bake for another 15-20 minutes until internal temp reaches 160°F (71°C).
  9. Let rest for 10-15 minutes before slicing. Garnish with fresh thyme.

Notes

Ensure you seal the meat tightly around the cheese to keep the filling inside.