This French Fried Onion Meatloaf transforms a classic comfort dish with incredible flavor and texture. We mix crispy fried onions into the meat and create a glorious crunchy crust for a juicy, savory loaf. It’s surprisingly simple to make and delivers maximum crunch in every bite.
Nothing beats a great French Fried Onion Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This French Fried Onion Meatloaf
- Maximum crunch: Crispy onions mixed inside and piled on top create fantastic texture.
- Incredibly moist: Beef and pork combo keeps the loaf wonderfully juicy.
- Crowd-pleaser: Delivers comfort and wow-factor for family and guests.
- Easy to make: Just mix, shape, top, and bake for a simple dinner.
Ingredients & Tools
- 1 lb ground beef (80/20 blend works great)
- 1/2 lb ground pork
- 1 cup French fried onions, crushed (plus 1 more cup for topping)
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Tools: Large mixing bowl, standard loaf pan, measuring cups/spoons, small bowl for glaze
Notes: Don’t skip the beef and pork combo—the pork adds fat for moisture. Classic French’s fried onions give the perfect salty, crispy crunch.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Once you add all the ingredients, use your hands or a fork to gently combine everything until just incorporated. Overmixing can make the meatloaf tough.
- Why use both beef and pork? The ground pork has a higher fat content than lean beef, which bastes the meatloaf from within as it cooks. This is your secret weapon against dryness.
- Crush those onions properly. For the onions that go inside the meatloaf, you’ll want to give them a rough crush with your hands or a rolling pin. You still want some texture, but smaller pieces distribute the flavor better.
- Let the meatloaf rest. I know it’s tempting to slice right in, but letting it rest for 10 minutes after baking allows the juices to redistribute, giving you neat, perfect slices.
How to Make French Fried Onion Meatloaf
Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef and pork. Add the eggs, panko breadcrumbs, milk, ketchup, Worcestershire sauce, and Dijon mustard. You’ll notice the mixture is quite wet at this stage—that’s perfect, as the breadcrumbs and milk will help keep everything tender.
Step 2: Now, add the finely diced yellow onion, minced garlic, smoked paprika, dried thyme, salt, pepper, and fresh parsley. Sprinkle in that first cup of crushed French fried onions. Using your hands (clean hands are the best tool here!), gently mix everything together. The trick is to stop as soon as you no longer see streaks of individual ingredients.
Step 3: Lightly grease your loaf pan. Transfer the meat mixture into the pan and press it down evenly, making sure to get into the corners. You want a nice, uniform shape so it cooks evenly. Don’t pack it down too firmly—a gentle press is all you need.
Step 4: Now for the fun part—the topping! Take that second cup of French fried onions and press them gently but firmly over the entire top surface of the meatloaf. You’re creating a full, glorious blanket of crunch. The onions will toast up and become even more fragrant as they bake.
Step 5: Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’re looking for the internal temperature to reach 160°F (71°C) when tested with an instant-read thermometer inserted into the center. The top should be a deep, golden brown, and your kitchen will smell absolutely incredible.
Step 6: Once baked, carefully remove the meatloaf from the oven. This is crucial—let it rest in the pan on a wire rack for about 10 minutes. This allows the hot juices to be reabsorbed, which means when you go to slice it, you’ll get clean cuts instead of a crumbly mess.
Step 7: After resting, run a knife around the edges of the pan to loosen it. Carefully invert the meatloaf onto a serving platter, then flip it back over so the crispy onion topping is on top. Slice into thick, hearty pieces and serve immediately while it’s still warm and the crust is at its crispiest.
Storage & Freshness Guide
- Fridge: Store leftover slices in an airtight container for up to 4 days.
- Freezer: Wrap baked and cooled loaf or slices tightly in plastic wrap and foil; freeze up to 3 months.
- Reviving: Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect canvas for the savory, juicy meatloaf.
- Garlicky green beans — A simple sauté of green beans with lots of garlic adds a fresh, vibrant counterpoint to the rich meatloaf.
- Buttery corn on the cob — The sweet pop of corn kernels provides a lovely sweetness that complements the salty, umami flavors beautifully.
Drinks
- A bold Zinfandel — This wine’s jammy, fruit-forward character can stand up to the richness of the meat and the savory onion crust.
- An amber ale — The malty, slightly caramel notes in an amber ale mirror the toasted flavors in the meatloaf perfectly.
- Sparkling water with lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the fat and refresh the palate between bites.
Something Sweet
- Classic apple pie — You can’t go wrong with this timeless dessert. The warm, spiced apples feel like a natural extension of the cozy meal.
- Rich chocolate pudding — A cool, silky chocolate pudding provides a deep, decadent finish that contrasts wonderfully with the savory main course.
- Vanilla bean ice cream — Sometimes simple is best. The pure, creamy sweetness is a perfect, refreshing end to a hearty dinner.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. If you use 90/10 or leaner beef, you risk a dry meatloaf. The fat in 80/20 beef and the pork is essential for moisture and flavor.
- Mistake: Skipping the rest time. I’ve messed this up before too
French Fried Onion Meatloaf
Make the best French Fried Onion Meatloaf with this easy recipe. Juicy, flavorful, and topped with a crispy onion crust. Get the simple, step-by-step instructions now!
Ingredients
For the meatloaf:
-
1 lb ground beef (80/20 blend works great)
-
1/2 lb ground pork
-
1 cup French fried onions, crushed (plus 1 more cup for topping)
-
2 large eggs
-
1/2 cup panko breadcrumbs
-
1/4 cup whole milk
-
1/4 cup ketchup
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced
-
1 tsp smoked paprika
-
1/2 tsp dried thyme
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
2 tbsp fresh parsley, chopped
Instructions
-
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef and pork. Add the eggs, panko breadcrumbs, milk, ketchup, Worcestershire sauce, and Dijon mustard. You’ll notice the mixture is quite wet at this stage—that’s perfect, as the breadcrumbs and milk will help keep everything tender.01
-
Now, add the finely diced yellow onion, minced garlic, smoked paprika, dried thyme, salt, pepper, and fresh parsley. Sprinkle in that first cup of crushed French fried onions. Using your hands (clean hands are the best tool here!), gently mix everything together. The trick is to stop as soon as you no longer see streaks of individual ingredients.02
-
Lightly grease your loaf pan. Transfer the meat mixture into the pan and press it down evenly, making sure to get into the corners. You want a nice, uniform shape so it cooks evenly. Don’t pack it down too firmly—a gentle press is all you need.03
-
Now for the fun part—the topping! Take that second cup of French fried onions and press them gently but firmly over the entire top surface of the meatloaf. You’re creating a full, glorious blanket of crunch. The onions will toast up and become even more fragrant as they bake.04
-
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’re looking for the internal temperature to reach 160°F (71°C) when tested with an instant-read thermometer inserted into the center. The top should be a deep, golden brown, and your kitchen will smell absolutely incredible.05
-
Once baked, carefully remove the meatloaf from the oven. This is crucial—let it rest in the pan on a wire rack for about 10 minutes. This allows the hot juices to be reabsorbed, which means when you go to slice it, you’ll get clean cuts instead of a crumbly mess.06
-
After resting, run a knife around the edges of the pan to loosen it. Carefully invert the meatloaf onto a serving platter, then flip it back over so the crispy onion topping is on top. Slice into thick, hearty pieces and serve immediately while it’s still warm and the crust is at its crispiest.07
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