Are you ready to indulge in the ultimate comfort food experience? Today we’re preparing a savory, juicy meatloaf infused with caramelized onions and Parmesan cheese, all baked to luscious perfection.

While I love a good meatloaf as much as anyone else, what sets today’s recipe apart is its delightful combination of simple ingredients, which combine to create a dish that's bursting with flavor. From the sweet, caramelized onions and Parmesan cheese, every bite is packed with deliciousness that will have you coming back for more. Best of all, these flavors are carried on a moist, fluffy texture.

So, whether you're looking for something heart on a chilly evening, or looking for nostalgic comfort food, this meatloaf is sure to deliver. Now, without further delay, let’s roll up our sleeves, preheat the oven, and get ready to dive into all of this recipe’s delicious details. Trust me, your taste buds will thank you later!

Recipe Overview – What to Expect

So what can you expect if you prepare today’s recipe? What is it like in terms of taste and texture? What can you expect from the prep process? And what pairs well with it?

For the answer to these questions and more, read on.

Taste and Texture: This meatloaf boasts a robust flavor profile, with the caramelized onions imparting a sweet and savory taste to the dish. The addition of garlic powder, black pepper, and fresh Italian parsley adds depth and complexity. The texture of the meatloaf is moist and tender, thanks to the eggs, bread crumbs, and ketchup binding the ingredients together.
Preparation Process: The recipe involves two main steps: caramelizing the onions and preparing the meatloaf mixture. Caramelizing the onions is a fairly straightforward process, that simply involves slicing some onions and sautéing them in a pan. The caramelized onions are key to the recipe. Meanwhile, the meatloaf mixture is simple to prepare, requiring just a few basic ingredients like ground beef, eggs, bread crumbs, and seasonings. Once the meatloaf is formed and placed in the pan, we top it with a simple ketchup mixture and additional caramelized onions before baking in the oven.
Difficulty Level: While this recipe does involve a few different steps, such as caramelizing the onions and preparing the meatloaf mixture, it is a relatively straightforward recipe, one that is suitable for home cooks of all skill levels. This recipe also leaves plenty of room for getting creative, such as with different mix-ins or toppings.
Pairings: This Grilled Onion Meatloaf pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a fresh garden salad.
Storage: The meatloaf keeps for about 3-4 days. See below for tips on storing and reheating any leftovers.

Ingredient Checklist – Everything You’ll Need

2 lbs. ground beef
- Notes and Tips: I recommend choosing ground beef with a higher fat content (such as 80/20 or 85/15) for a juicier and more flavorful meatloaf. More on this below.
- If preferred, you can use ground turkey or ground pork as a substitute for part or all of the ground beef.
1 large sweet onion, sliced
- Notes and Tips: Use a sweet onion variety like Vidalia or Walla Walla for a milder flavor.
- Ensure the onion slices are thinly cut to facilitate caramelization during grilling.
1 tsp. sugar
- Notes and Tips: The sugar helps the onions caramelize and develop a rich, sweet flavor.
- You can add a splash of red or white wine during the caramelizing process for added flavor.
1/2 tsp. salt
- Notes and Tips: Salt works to bind the other flavors of the recipe.
- Use kosher salt or sea salt for best results.
1/2 tsp. coarse ground black pepper
- Notes and Tips: Coarse ground black pepper adds a bold, peppery flavor to the meatloaf.
- Freshly ground pepper is recommended for optimal flavor and aromatics.
- If you are feeling like going the extra mile, grind the pepper in a mortar and pestle for maximal aromatic release. Yes, this makes a difference.
1/2 tsp. garlic powder
- Notes and Tips: Garlic powder provides a savory garlic flavor.
- You can substitute with minced fresh garlic if preferred, adjusting the quantity to taste.
3-4 tbs. fresh Italian parsley chopped
- Notes and Tips: Fresh parsley adds herbal brightness and a pop of color to the meatloaf.
- If unavailable, you can substitute with dried parsley, though fresh is preferred for flavor.
2 eggs
- Notes and Tips: Eggs act as a binder, helping to hold the meatloaf together.
1/2 cup bread crumbs
- Notes and Tips: Bread crumbs help to absorb moisture and add texture to the meatloaf.
- Use plain or seasoned bread crumbs based on your preference.
1/4 cup fresh grated Parmesan cheese or Romano cheese
- Notes and Tips: Parmesan or Romano cheese adds a savory umami flavor to the meatloaf.
- Use freshly grated cheese for the best flavor and texture.
1/4 cup Ketchup
- Notes and Tips: Ketchup adds sweetness and tanginess to the meatloaf, as well as moisture.
- You can substitute with barbecue sauce, salsa, or even a spicy marinara if desired.
Parchment paper for lining the pan
- Notes and Tips: Lining the pan with parchment paper prevents the meatloaf from sticking and makes cleanup easier.

Tips for Making the Perfect Meatloaf

Use High-Quality Ground Meat: Yes, I’m stating the obvious with this one, but I cannot express enough how good quality ground beef makes all the difference in the world. And please, please, please stay away from those dreaded bulk ground beef “chub rolls.”
Add Moisture: Meatloaf can easily become dry, so adding moisture-rich ingredients like eggs, ketchup, barbecue sauce, or even some milk-soaked bread crumbs can help keep it juicy.
Don't Overmix: Mix the ingredients just until they are combined. Overmixing can and will result in a dense and tough meatloaf.
Season Generously: Don't be shy with the seasonings. Add plenty of salt, pepper, garlic powder, herbs, and spices to enhance the flavor of the meatloaf.
Incorporate Binders: Ingredients like eggs and bread crumbs act as binders, holding the meatloaf together. Be sure to include enough binding ingredients to prevent the meatloaf from falling apart after it has been cooked. However, too much and the meatloaf will become rubbery. It’s all a matter of balance.
Caramelize the Onions: Caramelizing the onions before adding them to the meatloaf mixture adds sweetness and depth of flavor. Yes, it’s an extra step. But it's worth the extra step!
Top with Sauce: Adding a sauce or glaze on top of the meatloaf not only adds moisture but also enhances the overall taste as it will seep into the meatloaf during cooking. While I’m using a simple ketchup mixture, feel free to experiment with salsa, barbecue sauce, a balsamic glaze, or even a marinara.
Let it Rest: Allow the meatloaf to rest for a few minutes after baking before slicing. This helps the juices redistribute, resulting in a juicier and more flavorful meatloaf. This also helps the meatloaf to stay together.
Use a Meat Thermometer: To ensure the meatloaf is cooked through without being overdone, use a meat thermometer to check the internal temperature. It should register 160°F (71°C) in the center of the meatloaf.
Experiment with Add-Ins: Get creative with your meatloaf by adding ingredients like chopped vegetables, cheese, or even cooked bacon for added flavor and texture. Just be mindful not to overload the mixture, as doing so will result in the meatloaf falling apart during or after cooking.

Tips for Selecting the Best Ground Meat

This is a subject we’ve covered quite a bit here on Living the Gourmet, but here’s a quick recap of selecting the best possible ground meat:

Choose the Right Fat Content: Fat is flavor. Full stop. The ‘taste of meat’ that we humans enjoy comes (almost) entirely from two sources, those being fat and connective tissue, since muscle itself has (almost) no perceptible taste. With that in mind, ground beef comes in various fat percentages, typically ranging from 70% lean (30% fat) to 95% lean (5% fat). For a moist and flavorful meatloaf, opt for ground beef with a higher fat content, such as 80/20 or 85/15. Not only will this result in added flavor, but the fat will reduce during cooking resulting in a juicier meatloaf.
Signs of Freshness: When purchasing ground beef, look for packages that are cold to the touch and have no signs of discoloration or unpleasant odors. Avoid packages with excessive moisture (droplets lining the interior of the package) as this may indicate spoilage.
Check the Color: High-quality ground beef should have a vibrant dark pink or red color. Avoid meat that appears brownish or grayish, as that brown-grey coloration is indicative of oxidization, which in turn indicates decay. In other words, grey-brown meat is well past its prime.
Inspect the Packaging: Yes, I’m stating the obvious yet again, but this bears mentioning. Choose ground beef that is tightly sealed and free from any tears or punctures in the packaging. Packages with intact seals help prevent contamination and maintain freshness.
Consider the Source: Whenever possible, opt for ground beef from trusted sources, such as local butcher shops, farmers' markets, or reputable grocery stores known for their quality meat selections. If the meat is fully traceable, all the better. To this point, grass-fed or organic ground beef may also offer superior flavor, quality, and nutritional benefits.
Check the Label: This goes to the above point, but be sure to read the label carefully to ensure that the ground beef has not been treated with additives, preservatives, or added colors (usually in the form of excess blood).

Leftovers: Storage and Reheating

Refrigeration: Allow the meatloaf to cool completely at room temperature before refrigerating. Wrap the leftover meatloaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. I opt for the airtight container.
Use within 3-4 days: Leftover meatloaf can typically be stored in the refrigerator for 3-4 days. Be sure to label the container with the date to keep track of its freshness.
Freezing: If you won't be consuming the leftover meatloaf within a few days, consider freezing it for longer storage. Wrap individual slices or the entire meatloaf tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. Frozen meatloaf can typically last for 2-3 months in the freezer.
Thawing: When ready to enjoy the frozen meatloaf, transfer it to the refrigerator to thaw overnight. Do not thaw it at room temperature, as this will facilitate bacterial growth. Again, do ‘not’ thaw it at room temperature.
Reheating: Reheat leftover meatloaf in the oven for best results. Preheat the oven to 325°F (160°C), place the meatloaf on a baking sheet or cast-iron pan (my go-to), and cover it loosely with aluminum foil to prevent it from drying out. Heat for 15-20 minutes or until warmed through.