In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 finely sliced onions and sauté for 15-20 minutes, stirring occasionally, until they are caramelized and golden brown. Incorporate 2 minced garlic cloves in the last minute of cooking for added flavor. Remove from heat and let the mixture cool slightly.

In a large mixing bowl, combine 1 pound of ground beef, 1 pound of ground pork, and 1 cup of breadcrumbs. Pour in 2 eggs, ½ cup of beef broth, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard. Sprinkle in salt, pepper, and 1 teaspoon of thyme. Gently fold in the cooled caramelized onion and garlic mixture until everything is well combined, taking care not to overmix.

Preheat your oven to 350°F (175°C). Shape the meat mixture into a loaf and place it in a lightly greased baking dish. Smooth the top for even cooking, making sure it’s compact. Bake for 60-70 minutes or until the internal temperature reaches 160°F (71°C) on a meat thermometer, and the top is nicely browned.

During the last 10 minutes of baking, sprinkle 1 cup of shredded Gruyère cheese evenly over the top of the meatloaf for a rich, cheesy crust. Once done, remove the meatloaf from the oven and let it rest for 10 minutes to firm up.

Carefully slice the French Onion Meatloaf with Gruyère into thick portions. Garnish with fresh chopped parsley and serve warm.