Description
French Onions Meatloaf is a hearty and comforting American classic that combines ground beef and pork with crispy French fried onions, seasoned with garlic, onion, and herbs. Topped with tangy ketchup and an extra crunch of French fried onions, this baked meatloaf is perfect for an easy family dinner or a satisfying meal that brings nostalgic flavors to your table.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground beef
- 1 pound ground pork
- 2 cups French fried onions
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Topping
- 1/2 cup French fried onions
- 1/4 cup ketchup
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the meatloaf evenly.
- Combine Ingredients: In a large bowl, mix together ground beef, ground pork, 2 cups of French fried onions, breadcrumbs, milk, eggs, finely chopped onion, minced garlic, 1/4 cup ketchup, Worcestershire sauce, salt, black pepper, dried thyme, and paprika. Mix gently until everything is just combined, being careful not to overmix to keep the meatloaf tender.
- Shape Meatloaf: Transfer the mixture into a loaf pan and shape it into a loaf form. This will help it cook uniformly.
- Add Toppings: Spread 1/4 cup ketchup evenly over the top of the shaped meatloaf, then sprinkle the remaining 1/2 cup French fried onions on top for extra crunch and flavor.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until the internal temperature reaches 160 degrees Fahrenheit, ensuring the meatloaf is fully cooked and safe to eat.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting time allows the juices to redistribute, keeping the meatloaf moist and flavorful.
Notes
- For enhanced flavor, sauté the finely chopped onion and minced garlic in a small amount of oil before mixing into the meatloaf mixture.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
