French Onion Mini Meatloaves Recipe

Inspired by the flavors of French onion soup, these mini meatloaves deliver the beefy depth and umami of the classic soup in each bite. As the onions slowly caramelize, they soften to a jammy texture and their natural sugars concentrate. A touch of dry sherry deglazes the skillet and lifts the browned bits, echoing the soup’s hallmark aroma and roastiness. The onions are mixed directly into the mixture of ground beef and pork, along with panko and eggs to bind the meat. A packet of store-bought onion soup and dip mix, fresh thyme, black pepper, and Worcestershire sauce lock in the soup’s traditional flavors.

After a brief bake, each loaf gets a decadent finish: a blanket of the remaining onions and a sprinkle of nutty Gruyère, broiled until bubbling and browned in spots. Shaping the mixture into six petite loaves — instead of one traditional loaf — reduces the cook time and creates plenty of crust for catching a tangy, sherry-kissed ketchup glaze. 

While this recipe may take about the same amount of time as a traditional meatloaf, there are several components that can be made in advance to save time. The onions can be caramelized up to three days in advance, and the loaves shaped a day ahead. Be sure to tightly wrap them and store in the refrigerator. Any leftovers reheat beautifully and make excellent sandwiches. Slice a loaf and tuck it into a toasted roll with mustard and pickles for a hearty next-day lunch.

The best meat for meatloaf — beef, pork, or a mix?

A blend of beef and pork is the best combination for meatloaf. Beef provides savory depth and structure, while pork adds moisture and fat to keep the meatloaf tender. Aim for 80/20 ground beef (or 85/15), combined with 20% to 40% ground pork — a balance that keeps slices juicy without excess greasiness. If you can, choose freshly ground meat and mix gently to avoid toughness. For added richness, add milk-soaked bread or breadcrumbs. 

What to serve with meatloaf

Mashed potatoes are a natural side for meatloaf. They soak up sauce or gravy and add creamy contrast. Other hearty starches, such as polenta, buttered noodles, or rice, also work. For a lighter plate, serve garlicky sauteed green beans or roasted carrots. To balance the meatloaf’s umami, try a shaved fennel and apple salad with a punchy vinaigrette. Pork and apples are a classic pairing, and the dressing’s acidity keeps the meal balanced without weighing it down.

Notes from the Food & Wine Test Kitchen

• Make sure not to overwork the meatloaf mixture, which can lead to a dense, tough texture. 
• If desired, bake this as one full-size meatloaf instead of minis. Bake times will vary depending on the size of the loaf.
• Swap in Emmental or Comté instead of Gruyère. 

This recipe was developed by Nicole Hopper; the text was written by Andee Gosnell.