French Onion Meatloaf with Gruyère

Preheat the oven to 190°C. Lightly grease a 9x5-inch loaf pan or line a rimmed baking sheet with parchment paper.

Melt butter with olive oil in a skillet over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring often, until golden and soft.

Stir in the garlic and thyme, then cook for 1 minute. Remove half of the onions and set aside for topping.

In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, onion soup mix, salt, pepper, and the remaining caramelized onions.

Mix gently until combined. Do not overmix, or the meatloaf may turn dense.

Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.

Bake for 40 minutes, then remove from the oven and top with reserved onions and shredded Gruyère.

Return to the oven and bake for 15–20 minutes, until the cheese is melted and the meatloaf reaches 70°C in the center.

While it rests, simmer beef broth in a small saucepan. Stir cornstarch with water, add to the broth, and cook for 2–3 minutes until lightly thickened.

Let the meatloaf rest for 10 minutes before slicing. Spoon the warm gravy over the top, sprinkle with parsley, and serve with mashed potatoes or green beans.