Is there anything more satisfying than meatloaf and mashed potatoes on a cold winter evening? Paired with a King Estate Pinot Noir, the meal comes close to perfect, especially when Executive Chef Stevie Provencio’s special touches are added. This recipe for classic meatloaf is a French-inspired upgrade with caramelized onions, Gruyère cheese and a red wine gravy. Serve over creamy Gruyère mashed potatoes. Best of all, this is something the home cook can make for their friends and family to enjoy.
French Onion Meatloaf
Serves 6
- 2 lb ground beef (80/20 fat content)
- 2 large yellow onions, thinly sliced
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp fresh thyme
- ½ cup yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 eggs
- ¾ cup panko breadcrumbs
- ½ cup whole milk
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 cup grated Gruyère, divided
Cook onions in 2 tbsp butter and olive oil over medium-low heat for 25–30 minutes, until deeply caramelized. Add garlic and thyme; cook 1 minute. Reserve half the onions for the gravy. Chef’s tip: Take your time caramelizing the onions—they’re the key to getting deep French onion flavor.
In the same skillet in which you caramelized the onions, melt the remaining tablespoon of butter. Add finely diced onion, carrot and celery. Cook over medium-low heat for 8-10 minutes until completely softened without browning. Combine with caramelized onions and cool.
Heat oven to 375°F. Combine breadcrumbs and milk and rest 5 minutes. Add beef, half the Gruyère, eggs, Worcestershire, Dijon mustard, seasoning and remaining onions. Mix gently and shape into a loaf.
Bake 40 minutes, top with remaining Gruyère and bake another 15–20 minutes, or until the center reaches 160°F. Rest 10 minutes before slicing.
Gruyère Mashed Potatoes
- 2½ lb Yukon Gold potatoes
- 6 tbsp butter
- ¾ cup warm heavy cream or whole milk
- ¾ cup grated Gruyère
- Salt and black pepper
While the meatloaf is baking, boil potatoes in salted water until tender. Drain well and mash with butter and warm cream. Fold in Gruyère and season to taste.
Red Wine Onion Gravy
- Reserved caramelized onions
- 1 tbsp butter
- 1 tbsp flour
- ½ cup dry red wine
- 1½ cups beef stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 sprigs thyme
Melt butter with the reserved onions. Stir in flour and cook 1 minute. Add wine, stock, Worcestershire, Dijon mustard and thyme. Simmer 8–10 minutes, until slightly thickened. Remove thyme and season to taste.
To serve, spoon the Gruyère mashed potatoes onto a platter or individual plates. Top with thick slices of meatloaf and plenty of red wine onion gravy. Serve with roasted green beans or a simple seasonal vegetable.
A Pinot Noir like the 2018 from Temperance Hill Vineyard pairs beautifully with the savory beef, caramelized onions and Gruyère, while its acidity balances the richness of the dish.
