This french onion chicken meatloaf is a comfort food dream! Chicken meatloaf made with caramelized onions and topped with tons of melty gruyere cheese for the ultimate cozy meal. Serve with mashed potatoes to reach comfort food heaven!
Just look at this semi-fancy mess of a meal!!
This french onion meatloaf is absolutely divine. Tender mini meatloaves blanketed with melted gruyere cheese and topped with piles of caramelized onions. They are best served over mashed potatoes, but let’s be real: you’ll be tempted to eat them straight out of the baking dish.
I mean how can you not be!
I’m sneaking in one more cozy recipe or two before spring officially hits and we’re into allllll the fresh goodness. I mean, I can’t wait for that. But first, you must know about these french onion meatloaves!
I say meatloaves because I like to make them into mini meatloaves, instead of one giant one. First, meatloaf is so much more appetizing to me this way. Second, it is so much easier and cooks much quicker. And third, I find that it’s easy to keep the meat tender and juicy this way. There is no drying out. It’s perfect!
Oh, and fourth, when it specifically comes to this french onion meatloaf? Mini meatloaves mean that you get more caramelized onions and melty cheese in every single bite.
Sounds perfect to me!
P.S. meatloaf is not the most beautiful thing to photograph. I wish it looked a little prettier but here we are.
Meatloaf is not my favorite but it’s 100% Eddie’s favorite. He LOVES it. And he really loved when I french onion all the things, so I knew he’d absolutely flip over this.
Yes, at this point, I’ve turned french onion into a very because I’ve made so many darn recipes using the french onion twist. I can’t stop. Don’t make me!
Here’s how I make this!
So, first things first, the caramelized onions. These are going to take at least an hour, even more for another recipe. But I usually cap it at an hour here because we’re going to roast them in the oven too! Since the onions will go in and ON top of the meatloaves, they don’t have to be as dark – unless you want them to be.
While the onions caramelize, I make my meatloaf mixture. This uses ground chicken, some breadcrumbs, a little bit of milk, garlic, herbs, gruyere cheese and some of the caramelized onions from above.
Next, I shape the mixture into smaller loaves. I like to make four or six of these. Just make sure they are even in size! Divide the mixture into four equal portions, and form them into a mini loaf – sort of like a football shape.
Then, I top with the remaining caramelized onions and some handfuls of gruyere cheese. Oh my YUM.
Bake and you’re good to go! These are DREAMY.
The meatloaf is so incredibly tender and moist and packed with tons of flavor. The cheese blankets it so every slice gets a bit. The sweet and savory combo is unbeatable.
As for the mashed potatoes, I made my (s)mashed potatoes for the side. Again, another favorite of Eddie’s and he really likes when the skins are kept on the potatoes. They do add some great texture. Not the kids favorites, but eh – gotta try new things with them!
This is PURE comfort food. Oh my gosh.
How does something this delicious exist!
French Onion Chicken Meatloaf
French Onion Chicken Meatloaf
This french onion chicken meatloaf is a comfort food dream! Chicken meatloaf made with caramelized onions and topped with tons of melty gruyere cheese for the ultimate cozy meal. Serve with mashed potatoes to reach comfort food heaven!
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Spray a 9×13 inch baking dish with nonstick spray.
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Heat the butter in a large skillet over medium-high heat. Once melted, stir in the onions with a big pinch of salt and pepper and the thyme. Cook for 10 to 12 minutes, stirring often, until the onions begin to soften. Turn the heat down to low and cook, stirring often, until the onions are dark brown and caramely, anywhere from 1 to 2 hours, or until the onions reach the color you desire. I usually stop around 1 hour since we’re going to cook the onions more in the oven with the meatloaf!
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Preheat the oven to 400 degrees F.
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To make the meatloaf, combine the chicken, garlic, eggs, breadcrumbs, parmesan, ½ cup gruyere, milk, thyme, oregano and a big pinch of salt and pepper. Mix until just combined. Add in just a quarter of the caramelized onions and mix until combined.
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Form the chicken into 4 meatloaves of equal size and place them in the baking dish. Bake for 20 to 25 minutes.
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Remove the dish and top the meatloaves with the remaining caramelized onions and the gruyere cheese. Return the pan to the oven and cook for 15 to 20 more minutes, or until the internal temperature reaches 165 degrees F.
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Remove from the oven and let cool slightly before serving. Top with fresh chives or thyme.
Last bite of cozy.
