If you’re craving a cozy, satisfying dinner, this French Onion Meatloaf with Herb Mushroom Couscous is exactly what you need. It’s a comforting twist on classic meatloaf, layered with savory flavor and topped with melty Swiss cheese and caramelized onions. Paired with fluffy couscous that’s packed with herbs and sautéed mushrooms, this is a full meal that doesn’t take a ton of effort.
This meatloaf has all the best parts of French onion soup, baked into a hearty, cheesy main dish. The meatloaf mixture has rich flavor, while the melted cheese and sweet onions on top make it feel extra special. And the herby couscous on the side? It comes together quickly and adds an earthy, lemony balance to the plate.
Helpful Tips
- Caramelize slowly: Take your time with the onions. Letting them caramelize over low heat brings out their natural sweetness and adds depth.
- Don’t pack the meatloaf: Mound the meatloaf mixture into the baking pan without packing it in. Packing it can make the meatloaf tough.
- Rest before slicing: Let the meatloaf sit for 5–10 minutes before slicing. It helps keep the juices in and makes for cleaner slices.
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French Onion Meatloaf with Herb Mushroom Couscous
Ingredients
For the meatloaf:
- 1 1/2 pounds ground beef
- 1 cup seasoned breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1 package onion soup mix
- 1/4 cup onion grated
- 1 egg
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion thinly sliced
- 3-4 slices Swiss cheese
- parsley chopped, for garnish
For the couscous:
- 3 tablespoons olive oil
- 1 pound baby bella mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Moroccan couscous
- 1 1/2 cup vegetable broth
- 1/4 teaspoon EACH salt and pepper
- 1/4 cup fresh dill chopped
- 1/2 teaspoon lemon zest
Instructions
For the meatloaf:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, onion soup mix, grated onion, egg, milk, Dijon mustard, salt, and pepper until well combined.
- Press the meat mixture into the prepared loaf pan, smoothing the top with a spatula.
- Bake the meatloaf in the preheated oven for 45 minutes, or until cooked through.
- While the meatloaf is baking, heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes. You may need to reduce the heat to prevent burning.
- Remove the meatloaf from the oven and top with the Swiss cheese.
- Return the meatloaf to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with the caramelized onions and parsley.
- Allow the meatloaf to rest for a few minutes before slicing and serving.
For the couscous:
- Heat a large skillet over medium heat, add the oil. Once hot, add diced onion and mushrooms and cook until all of the liquid has evaporated and the mushrooms have started to brown, about 8 minutes.
- Remove half of the mushrooms from the skillet and set aside.
- Add the garlic and cook for 1 minute. Then add the couscous, vegetable broth, salt and pepper.
- Bring it to a boil, cover with a lid, and turn off the heat. Let it rest for 5 minutes.
- Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.