This Fried Onion Ring Meatloaf turns a classic comfort dish into something extraordinary. A juicy, seasoned meatloaf gets wrapped in a crispy, golden crust of fried onion rings for incredible texture. It’s surprisingly simple to make and delivers a hearty, crowd-pleasing meal.
Nothing beats a great Fried Onion Ring Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Fried Onion Ring Meatloaf
- Textural dream: Crispy onion ring exterior gives way to a moist, savory center.
- Surprisingly simple: Standard meatloaf mix gets a fantastic crunchy jacket.
- Crowd-pleaser: Delivers comfort and “wow” factor for family and friends.
- Great leftovers: Reheats beautifully in the oven or air fryer.
Ingredients & Tools
- 1 lb ground beef (80/20 works well for moisture)
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 package frozen onion rings (about 12 oz)
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Tools: mixing bowl, loaf pan, skillet or deep fryer, paper towels, baking sheet
Notes: Using good-quality ground beef with a bit of fat helps keep the meatloaf juicy. Don’t skip the Worcestershire sauce—it adds that deep, savory note that makes the flavor pop.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 70 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right beef. I recommend 80/20 ground beef for this recipe. The fat content ensures your meatloaf stays moist during baking, especially since we’re adding a crunchy exterior that can sometimes lead to drier results if you use lean meat.
- Don’t overmix the meatloaf. When combining the ingredients, use your hands or a fork and mix just until everything is incorporated. Overmixing can make the meatloaf dense and tough—you want it tender.
- Thaw onion rings slightly. Take the frozen onion rings out of the freezer about 10–15 minutes before you plan to use them. They don’t need to be fully thawed, but a little flexibility makes them easier to press onto the meatloaf.
- Get your oil hot. If the oil isn’t hot enough when you start frying, the onion rings will absorb too much oil and become greasy. Use a thermometer if you have one—aim for 350–375°F (175–190°C).
How to Make Fried Onion Ring Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, finely diced onion, minced garlic, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Use your hands or a fork to mix everything together gently. You’ll notice the mixture should be moist but hold its shape when pressed—that’s what you’re going for. Avoid squeezing or overworking the meat.
Step 2: Transfer the meat mixture to a standard loaf pan, pressing it down evenly. You want a smooth, compact top so the onion rings have a flat surface to adhere to. Place the loaf pan in the preheated oven and bake for about 30 minutes. This initial bake helps the meatloaf set and cook partially, so it holds together when you add the onion ring coating.
Step 3: While the meatloaf bakes, prepare the onion rings. Heat about 1–2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat. You’ll know the oil is ready when a small piece of onion ring sizzles immediately upon contact. Working in batches, fry the onion rings according to package directions until they’re golden and crispy—this usually takes 2–3 minutes per batch. Drain them on paper towels and let them cool slightly.
Step 4: Once the meatloaf has baked for 30 minutes, carefully remove it from the oven. Let it cool in the pan for about 5 minutes, then gently turn it out onto a baking sheet. You might need to run a knife around the edges to loosen it. The exterior should be firm but not fully cooked through.
Step 5: Lightly dust the entire surface of the meatloaf with flour—this helps the onion rings stick. Then, take the fried onion rings and press them gently but firmly all over the meatloaf, covering the top and sides completely. You can break some rings to fill in gaps. The coating should be snug and even.
Step 6: Return the coated meatloaf to the oven (still at 375°F) and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C). The onion rings will become extra crispy, and the meatloaf will finish cooking. Let it rest for 5–10 minutes before slicing—this allows the juices to redistribute, so each slice holds together beautifully.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat in oven or air fryer at 350°F until warm to maintain crispiness.
Serving Suggestions
Complementary Dishes
- Garlic mashed potatoes — The creamy, buttery potatoes are a perfect contrast to the crunchy meatloaf, and they soak up any juices wonderfully.
- Simple green salad with a tangy vinaigrette — The freshness and acidity of the salad help cut through the richness of the fried coating and meat.
- Steamed green beans with almonds — Their slight crunch and mild flavor complement the meatloaf without overpowering it.
Drinks
- A light lager or pale ale — The crisp, slightly bitter notes of the beer balance the savory, fried elements beautifully.
- Iced tea with lemon — Its refreshing quality cleanses the palate between bites, especially if you’re serving this on a warmer day.
- Cherry cola — The sweetness and fizz are a fun, nostalgic pairing that works surprisingly well with the savory meatloaf.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm spices and soft baked apples feel like a natural extension of the comfort food theme.
- Classic chocolate pudding — It’s smooth, rich, and not too heavy, making it a lovely follow-up to a hearty main course.
- Lemon bars — Their bright, zesty flavor provides a refreshing finish that contrasts nicely with the deep savory notes of the meal.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. If you opt for a very lean grind, like 90/10 or higher, the meatloaf can turn out dry and crumbly. The fat in 80/20 beef adds necessary moisture and flavor.
- Mistake: Skipping the initial bake. If you try to coat the raw meatloaf with onion rings and then bake it all at once, the coating may burn before
Fried Onion Ring Meatloaf
Make the ultimate Fried Onion Ring Meatloaf! A juicy meatloaf wrapped in crispy onion rings for incredible texture. Get the easy, crowd-pleasing recipe here!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 works well for moisture)
-
1 large egg
-
1/2 cup breadcrumbs
-
1/4 cup whole milk
-
1 small onion, finely diced
-
2 cloves garlic, minced
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
1/2 tsp smoked paprika
-
Salt and black pepper (to taste)
For the Coating:
-
1 package frozen onion rings (about 12 oz)
-
1/4 cup all-purpose flour
-
Vegetable oil (for frying)
Instructions
-
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, finely diced onion, minced garlic, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Use your hands or a fork to mix everything together gently. You’ll notice the mixture should be moist but hold its shape when pressed—that’s what you’re going for. Avoid squeezing or overworking the meat.01
-
Transfer the meat mixture to a standard loaf pan, pressing it down evenly. You want a smooth, compact top so the onion rings have a flat surface to adhere to. Place the loaf pan in the preheated oven and bake for about 30 minutes. This initial bake helps the meatloaf set and cook partially, so it holds together when you add the onion ring coating.02
-
While the meatloaf bakes, prepare the onion rings. Heat about 1–2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat. You’ll know the oil is ready when a small piece of onion ring sizzles immediately upon contact. Working in batches, fry the onion rings according to package directions until they’re golden and crispy—this usually takes 2–3 minutes per batch. Drain them on paper towels and let them cool slightly.03
-
Once the meatloaf has baked for 30 minutes, carefully remove it from the oven. Let it cool in the pan for about 5 minutes, then gently turn it out onto a baking sheet. You might need to run a knife around the edges to loosen it. The exterior should be firm but not fully cooked through.04
-
Lightly dust the entire surface of the meatloaf with flour—this helps the onion rings stick. Then, take the fried onion rings and press them gently but firmly all over the meatloaf, covering the top and sides completely. You can break some rings to fill in gaps. The coating should be snug and even.05
-
Return the coated meatloaf to the oven (still at 375°F) and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C). The onion rings will become extra crispy, and the meatloaf will finish cooking. Let it rest for 5–10 minutes before slicing—this allows the juices to redistribute, so each slice holds together beautifully.06
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