Instant Pot French Onion Meatloaf
This Instant Pot French Onion Meatloaf is the perfect comfort food. Ready in an hour and a half and topped with a caramelized onion gruyere gravy, this meatloaf recipe is made entirely in the electric pressure cooker. Serve it with mashed potatoes and a steamed vegetable, and you’ve got a spectacular meal!
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This was first posted on Julie’s Eats and Treats, where I am a contributor.
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When our slow cooker broke over the holidays, I added an Instant Pot to my Christmas list. My husband’s grandmother came through, and after a brief period of being too intimidated to actually use the pressure cook setting (kitchen explosions are a legitimate fear, okay?), I finally took the plunge.
Needless to say, once I faced my fear, I was blown away with everything this appliance could do, and I wanted to make a newfangled meatloaf involving some of my favorite flavors.
French Onion, to be specific.
Why I love this recipe:
Simply put, this meatloaf because it is so good. It’s comfort food at its finest and can be on the table in less than two hours. No baking or oven necessary. No packet of onion soup mix necessary, either. You can also make it in increments if that’s easier.
This is packed with caramelized onions and fresh thyme and topped with a gooey Gruyère gravy that brings all those classic French onion soup flavors together in the most unexpected way.
Plus, you can add cheese inside the meatloaf too if you’re feeling extra decadent.
Serve it with mashed potatoes to sop up that gravy, and you’ve got a dinner worth gushing about… which is what I did to anyone who would listen.
More meatloaf recipes to try: Slow Cooker Italian Meatloaf | Italian Chicken Meatloaf | Slow Cooker Turkey Meatloaf
What you need to make this recipe:
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- Instant Pot
- A mandoline slicer or a sharp knife and a cutting board
- Wooden spoon or rubber spatula
- Liquid measuring cup
- Box grater
- Gravy boat
- If not using an Instant Pot, you’ll need a nonstick skillet and a slow cooker
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the store:
- Unsalted butter — or an unflavored oil, like avocado oil, vegetable oil, etc. I prefer butter for caramelizing the onions.
- Onions — yellow, white or sweet onions work here. Just make sure they’re sliced thin so that they can caramelize beautifully and more quickly.
- Ground beef — I used 85% lean, but you can use whatever beef you have on hand. You can also make this with ground turkey, pork or chicken if you prefer those, though you will need to use some oil in the pot to prevent it from sticking.
- Saltine crackers — crush these in their packaging before adding to the mixture. You could swap them with regular breadcrumbs or panko breadcrumbs, though I love the saltiness the saltines give.
- Egg — this is a binder for the meatloaf. There is no substitute.
- Spices and seasonings — this recipe calls for a combination of medium grain kosher salt, freshly cracked pepper, red pepper flakes and fresh thyme leaves. Make sure you’ve got enough thyme for the meatloaf, as well as the gravy.
- Beef stock — this is necessary for the meatloaf portion of the recipe, as well as the gravy. You could substitute it with chicken stock, if necessary, though you won’t get the intense flavor of the beef if you do that.
- All-purpose flour — known as AP flour, this is the thickener for our cheesy gravy. I have not tried this with a gluten-free blend and do not recommend it at this time.
- Gruyère cheese — this is the final element of the French onion flavors. Don’t skimp on it! If you don’t have gruyere, you can use the same amount of Swiss cheese for a similar vibe. I do not recommend replacing it with another cheese, like a mozzarella or cheddar, because that will change the flavor profile completely.
How to make this French Onion Meatloaf recipe:
How to caramelize onions in the Instant Pot
Prepare the onions. Use a mandoline or a very sharp knife to slice the onions thinly.
Preheat the Instant Pot. Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
Cook the onions. Melt the butter in the pan, then add the sliced onions. Cook, stirring constantly with a wooden spoon, until golden browned and caramelized.
Remove from the pan, and set aside to cool slightly.
Leave the Instant Pot pan as is. Everything else will build off these caramelized onions and their savory flavor!
Make the Instant Pot Meatloaf
Measure the ingredients. Add the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes to a large bowl.
Mix the meatloaf. Use your hands to combine the ingredients for the meat mixture until well combined. Form one or two loafs.
Preheat the Instant Pot. Select the Saute setting (Normal) for 10 minutes.
Sear the loaf. Do this on all sides. If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.
Add the liquid. Pour in the beef stock.
Pressure cook it! Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes. When the timer goes off, depressurize the pot immediately.
Remove the cooked meatloaf from the pan. (The internal temperature should be 160F or higher.) Leave the pan drippings behind because this will make the gravy!
How to make Cheesy Gravy Sauce
Preheat the Instant Pot again. Set to the Saute (Normal) setting for 10 minutes.
Sprinkle in the flour to the pan drippings. Stir them together using a wooden spoon to make a roux.
Add the bonus onions. Once the flour changes from a white color to a golden brown one, add the extra caramelized onions and the stock. Season with the fresh thyme and any additional salt or pepper, if necessary.
When the timer goes off, sprinkle in the cheese and let it melt.
Serve the gravy warm over the sliced meatloaf, and enjoy immediately! We paired our dish with green beans and mashed potatoes, but you can use whatever makes you happy!
how to store:
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also transfer it to a small baking dish and cover that with plastic wrap, if you prefer.
Reheat individual servings in the microwave in 30-second increments.
I do not recommend freezing this recipe at this time, as dairy-based sauces can get weird in the freezer.
Frequently Asked Questions
Yes, you can, but it’ll take longer to be ready. You will caramelize the onions in a skillet on the stovetop. (More details about how to caramelize onions here.) Form the loaf(s). Cook in their respective elements. Make the gravy on the stovetop before serving.
OVEN INSTRUCTIONS: Bake in a 350F oven for 30-45 minutes, or until the meatloaf is baked through. This time is dependent on how tall/thick you shape it.
SLOW COOKER INSTRUCTIONS: Place the seared meatloaf in the slow cooker with the stock, and cook for 7-8 hours on low or until it’s cooked through and incredibly tender.
Technically, yes. Swiss is the best substitution.
Yes! you can caramelize onions days in advance and store them in the refrigerator before mixing them into this.
Other French Onion recipes we adore:
Looking for an appetizer? Try French Onion Poutine, a nod to classic Canadian poutine with the flavors of beef, thyme and gruyere cheese. French Onion Bruschetta takes the same flavors, but puts them on toasty bread.
This Cheesy French Onion Pull-Apart Bread is also perfect for sharing and wonderfully decadent!
Want a French onion-inspired dinner? French Onion Risotto calls for ground beef, caramelized onions, beef broth and thyme. It’s a nod to the classic with that delightful gooeyness from the cheese. French Onion Steak Pasta is another twist, but this pasta has a delightful creamy sauce with gruyere and caramelized onions.
Want a classic French Onion soup? Make traditional French Onion Soup on the stovetop or make Instant Pot French Onion Soup for a quicker version.
When to share…
- SUNDAY NIGHT DINNER: This makes enough for a crowd and is SO comforting!
- POTLUCK: Because it travels well and feeds plenty without fuss.
- COZY WEEKNIGHT MEAL: Done in less than two hours from start to finish, even on a busier day.
Just interested in making this meatloaf for your family?
Scroll on down to see how you can do it, too.
French Onion Meatloaf
EQUIPMENT
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Ingredients
Caramelized Onions
- 4 tablespoons unsalted butter
- 2 onions sliced thin (about 3 ½ cups)
French Onion Meatloaf
- 2 lbs. ground beef
- ½ cup saltine crackers crushed
- ½ cup caramelized onions (reserve the rest for the gravy)
- 1 egg
- 2 teaspoons kosher salt
- 1 tablespoon fresh thyme
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup beef stock
Gruyere Gravy
- Pan drippings from the meatloaf
- 2 tablespoons all-purpose flour
- ½ cup caramelized onions
- ¾ cup beef stock
- 1 tablespoon fresh thyme
- ½ cup shredded gruyere cheese
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Instructions
Caramelize the Onions
- Slice the onions thinly using a very sharp knife or a mandoline.2 onions
- Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
- Melt the butter in the pan, and then add onions.4 tablespoons unsalted butter
- Cook, stirring constantly with a wooden spoon, until slightly browned/caramelized, then remove from pan.
- Set the onions aside to cool slightly.
- Do not clean the pan. Everything else will build off these caramelized onions!
Make the Meatloaf
- Measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes into a large bowl.2 lbs. ground beef, ½ cup saltine crackers, ½ cup caramelized onions, 1 egg, 2 teaspoons kosher salt, 1 tablespoon fresh thyme, 1 teaspoon black pepper, ½ teaspoon red pepper flakes
- Use your hands to mix the ingredients together until well combined.
- Form one or two loafs.
- Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
- Sear the meatloaf on ALL sides. (If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.)
- When the meatloaf is browned on all sides and the Saute setting is complete, add the beef stock.½ cup beef stock
- Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
- When the pressure cook has completed, depressurize the Instant Pot.
- Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)
Make the Gruyere Gravy
- Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
- Add the flour into the pan drippings, and stir using a wooden spoon.Pan drippings from the meatloaf, 2 tablespoons all-purpose flour
- When the flour begins changing color, add the additional caramelized onions and the beef stock.½ cup caramelized onions, ¾ cup beef stock
- Season with the fresh thyme and any additional salt or pepper. (I didn’t think any more was needed, but taste the gravy at this point and go with your tastebuds!)1 tablespoon fresh thyme
- When the setting has completed, add the cheese, melting at the very end.½ cup shredded gruyere cheese
- Serve warm over the meatloaf and enjoy immediately!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Perfect idea; great combination of ingredients ! Thank you !
Thank you so much! We seriously adored this meatloaf, and I hope you do, too!
Yep. You had me at “two onions” and “fresh thyme”, so I made it. Excellent recipe. My wife knew all about gruyere cheese and was slightly amused that I thought “Swiss cheese” was more than just emmentaler. 🙂
Woohoo! Your comment makes me so happy, John! I’m glad that you and your wife enjoyed this recipe, and I hope y’all continue to enjoy it into the fall and winter months, too.
So good and worth the time to make!