2 tbsp Worcestershire sauce
1 cup (240 ml) beef broth, divided
2 large eggs
1 cup (60 g) panko breadcrumbs
1 tbsp fresh thyme, chopped, plus more for garnish
1 1/2 tsp fine salt
1 tsp black pepper
2 tsp Dijon mustard
For the Cheese Sauce
1 cup (100 g) shredded mozzarella
1 cup (100 g) shredded Gruyère
2 tbsp unsalted butter
1 tbsp all-purpose flour
1/2 cup (120 ml) milk
Instructions
Caramelize the onions: Warm olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring often, 25–30 minutes until deep golden. Deglaze with splashes of beef broth as needed. Stir in garlic for 2 minutes. Reserve half for topping.
Make the meatloaf: Heat oven to 375°F (190°C). In a bowl, combine beef, panko, eggs, Worcestershire, Dijon, thyme, salt, pepper, 1/2 cup broth, and half the onions. Mix gently until just combined.
Shape and bake: Line a baking sheet with parchment. Shape into a 9×5-inch loaf. Bake 35–40 minutes, until an instant-read thermometer registers 155°F (68°C).
Prepare the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Slowly whisk in milk, then remaining 1/2 cup broth; simmer until slightly thickened. Off heat, whisk in mozzarella and Gruyère until smooth.
Assemble and broil: Top the meatloaf with reserved onions and spoon over most of the cheese sauce. Sprinkle a little extra Gruyère if desired. Broil 3–5 minutes until bubbly and lightly browned. Rest 10 minutes, slice, and garnish with thyme. Serve with remaining sauce.
Troubleshooting & Consistency Tips
Loose loaf: If your beef is very fatty or onions were too wet, chill the shaped loaf 10–15 minutes before baking to help it set.
Dry texture: Mix gently; overworking compacts the proteins. Pull the meatloaf at 160°F (71°C) max—carryover will finish the cook.
Pale onions: Take your time. Caramelization happens after moisture evaporates. Keep heat medium and deglaze with broth to prevent scorching.
Broken sauce: If overheated, whisk in a tablespoon of warm milk off heat to bring it back together.
Storage & Make-Ahead
Refrigerate: Store slices airtight for up to 4 days. Reheat, covered, at 325°F (165°C) until warmed through, adding a splash of broth if needed.
Freeze: Wrap unfrosted slices (without sauce) tightly and freeze up to 2 months. Thaw overnight; reheat and top with fresh cheese sauce.
Make-ahead: Caramelize onions and prepare sauce up to 2 days ahead; keep refrigerated and rewarm gently.
Why This Recipe Works
Onion double-duty: Half folded into the mix for moisture and savor; half reserved for a jammy, aromatic topping.
Panko + eggs + broth: A tender binder that holds without becoming dense.
Gruyère–mozzarella blend: Gruyère for nutty depth, mozzarella for stretch and sheen.
Open-pan bake: Better browning and flavorful drippings compared with a loaf pan.
Expert Tips
Use 80/20 beef for juiciness; if using leaner beef, add 2 tablespoons melted butter or 1/4 cup cream.
Swap thyme for rosemary or add a splash of sherry while caramelizing onions for a classic bistro note.
Serve with mashed potatoes, buttered green beans, or toasted baguette slices to soak up the sauce.
This recipe is presented by tinsuf. For more cozy mains and modern comfort classics, explore our full collection on tinsuf.
