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Keto French Onion Meatloaf

This savory keto French Onion Meatloaf combines the rich, caramelized flavors of French onion soup with a hearty, low-carb meatloaf, topped with melted Gruyère cheese for a comforting and satisfying meal.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Onions
  • 3 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 cup beef broth or bone broth
  • 1/2 tsp fresh thyme leaves chopped, or 1/4 tsp dried
  • 1/4 tsp erythritol or monk fruit sweetener optional, helps with browning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Keto Meatloaf
  • 1.5 lbs ground beef 80/20 fat content recommended
  • 1/2 cup pork rind crumbs finely crushed
  • 1 large egg
  • 1 tbsp keto-friendly Worcestershire sauce or coconut aminos
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Cheese Topping
  • 6 oz Gruyère cheese shredded

Equipment

  • Large Skillet or Dutch Oven
  • Large Mixing Bowl
  • 9x5-inch Loaf Pan
  • Grater

Method
 

Prepare the Caramelized Onions
  1. Heat butter in a large skillet or Dutch oven over medium-low heat. Add sliced onions and cook, stirring occasionally, for 15-20 minutes until softened.
  2. Reduce heat to low. Add the sweetener (if using) and continue to cook for another 30-40 minutes, stirring every 5-10 minutes, until the onions are deeply golden brown and caramelized. Be patient, low and slow is key!
  3. Pour in beef broth and fresh thyme. Scrape any browned bits from the bottom of the pan. Simmer for 5 minutes until most of the liquid has evaporated. Season with salt and pepper to taste. Remove from heat and set aside.
Prepare the Keto Meatloaf
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine the ground beef, pork rind crumbs, egg, keto-friendly Worcestershire sauce, Dijon mustard, garlic powder, onion powder, chopped parsley, salt, and pepper.
  3. Add about half of the caramelized onions to the meatloaf mixture. Gently mix with your hands until just combined, being careful not to overmix, as this can make the meatloaf tough.
  4. Press the meatloaf mixture evenly into the prepared loaf pan.
Bake and Finish
  1. Bake the meatloaf for 45-50 minutes, or until the internal temperature reaches 155°F (68°C) using a meat thermometer.
  2. Remove the meatloaf from the oven. Carefully drain any excess grease from the pan.
  3. Spread the remaining caramelized onions evenly over the top of the meatloaf, then sprinkle generously with shredded Gruyère cheese.
  4. Return the meatloaf to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  5. Let the meatloaf rest for 5-10 minutes before slicing and serving. This helps the juices redistribute, ensuring a moist and flavorful result.

Notes

For an extra rich flavor, consider using a high-quality, grass-fed ground beef. If you don't have a keto-friendly Worcestershire, coconut aminos work as a good substitute. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.