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Homemade French Onion Soup Meatloaf Everyone Will Love

Homemade French Onion Soup flavors are no longer reserved for soup bowls—we’re making them dinner-table royalty. This French onion meatloaf takes everything we crave about Easy French Onion Soup—melty cheese, rich beef, sweet caramelized onions—and bakes it into a juicy, savory loaf. You might be thinking: is this like French Onion Soup Chicken or even Baked French Onion Soup? Not quite. It’s more like if French Onion Soup Casserole and The Best French Onion Soup had a baby… and that baby brought a side of French Onion Stuffed Chicken to the party. I first whipped this up when my craving for comfort food met a lack of soup bowls and an abundance of ground beef. It was love at first bite. I’m talking crispy edges, tender center, and a cheese crust that’s hard to beat. It’s become one of those meals my family actually requests on purpose—and they don’t do that lightly. Serve it with mashed potatoes or roasted green beans and you’ve got the kind of dinner that makes you want seconds before you’ve even finished your first plate.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keywords: Baked French Onion Soup, Easy French Onion Soup, French Onion Soup Casserole, French Onion Soup Chicken, French Onion Stuffed Chicken, Homemade French Onion Soup, The Best French Onion Soup
Servings: 6 servings
Author: Eleanor

Ingredients

  • 2 pounds ground beef
  • 1 packet French onion soup mix
  • 1/2 cup crushed buttery crackers
  • 1/2 cup milk
  • 2 eggs
  • 1 1/2 cups shredded Swiss cheese, divided
  • 1/2 cup caramelized onions (optional, but recommended)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 350°F and lightly grease a loaf pan.
  2. In a large mixing bowl, combine ground beef, French onion soup mix, crushed crackers, milk, eggs, 1 cup of shredded cheese, and caramelized onions if using.
  3. Mix with your hands until just combined. Don’t overwork it—meatloaf likes to be handled gently.
  4. Transfer the mixture to the loaf pan and shape it into an even loaf.
  5. Bake uncovered for 40 minutes.
  6. Sprinkle remaining cheese on top and return to oven for another 10 minutes, or until the internal temperature hits 160°F.
  7. Let it rest for 5–10 minutes before slicing. Garnish with chopped parsley and serve warm.