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French Onion Mini Meatloaves Recipe

Recipe by Evelyn Marcella Rivera

Transform classic meatloaf into bistro-worthy elegance with these French onion mini meatloaves. Tender beef and pork blend crowned with sweet caramelized onions and bubbling Gruyère cheese creates individual portions of pure comfort food magic. The deeply golden, jammy onions add incredible depth, while the melted cheese topping brings that signature French onion soup experience to your dinner table.

  • Total Time1 hour 25 minutes
  • Yield6 servings 1x

Ingredients

Units Scale

Caramelized Onions

  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet onions (sliced 1/4-inch thick (about 5-6 cups))
  • 0.5 teaspoon kosher salt (for onions)
  • 2 tablespoons dry sherry (for onions)

Meatloaf Mixture

  • 0.75 cup panko breadcrumbs
  • 2 large eggs (beaten)
  • 1 1-ounce envelope onion soup and dip mix (such as Lipton Recipe Secrets)
  • 2 teaspoons fresh thyme (chopped, plus more for garnish)
  • 1 teaspoon black pepper (plus more for garnish)
  • 1 tablespoon Worcestershire sauce (for meat mixture)
  • 1 teaspoon kosher salt (for meat mixture)
  • 2 pounds ground beef (85/15)
  • 8 ounces ground pork

Glaze & Topping

  • 0.25 cup ketchup
  • 1 tablespoon Worcestershire sauce (for glaze)
  • 2 teaspoons dry sherry (for glaze)
  • 6 ounces Gruyère cheese (shredded (about 1 1/2 cups))

For Serving

  • mashed potatoes (for serving)

Instructions

  1. Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and ½ teaspoon salt. Cook, stirring often, until deeply golden brown, very soft and jammy, 35 to 45 minutes. Add 2 tablespoons sherry and cook, stirring constantly, until mostly evaporated, 15 to 30 seconds. Remove from heat and let cool for about 15 minutes.
  2. Prep and Preheat: Preheat oven to 350°F with rack in center position. Finely chop ½ cup caramelized onions and place in a large bowl. Set remaining caramelized onions aside for topping.
  3. Make the Meat Mixture: Add panko, beaten eggs, onion soup mix, chopped thyme, pepper, 1 tablespoon Worcestershire sauce, and remaining 1 teaspoon salt to bowl with chopped caramelized onions. Stir to combine. Add ground beef and ground pork, gently mixing with clean hands until evenly combined.
  4. Shape the Meatloaves: Divide meat mixture into 6 equal portions (about 8 ounces each). Form into 5- x 2-inch individual meatloaves. Place on an aluminum foil-lined baking sheet.
  5. Bake and Glaze: Bake meatloaves for 20 minutes. Meanwhile, stir together ketchup, remaining 1 tablespoon Worcestershire sauce, and remaining 2 teaspoons sherry until smooth. Remove baking sheet from oven and brush ketchup mixture evenly over tops and sides of meatloaves. Return to oven and continue baking until an instant-read thermometer inserted into thickest portion registers at least 160°F, 5 to 10 minutes.
  6. Add Toppings and Broil: Remove baking sheet from oven and turn oven to broil with rack about 7 inches from heat source. Top meatloaves evenly with reserved caramelized onions, and sprinkle evenly with Gruyère (about ¼ cup each). Broil until cheese is melted and starting to brown in spots, 3 to 5 minutes. Garnish with additional fresh thyme and black pepper, and serve with mashed potatoes.

Notes

Don’t rush the caramelizing process – low and slow heat creates the incredible sweetness and depth that makes this recipe special. Use a gentle hand when mixing the meat to keep meatloaves tender. Watch the broiler closely in the final step to prevent burnt cheese.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dinner, Main Course
  • Cuisine: French-American, Fusion

Nutrition

  • Calories: 620
  • Sugar: 8
  • Sodium: 980
  • Fat: 36
  • Saturated Fat: 14
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 42
  • Cholesterol: 185

Find it online: https://blesseddish.com/french-onion-mini-meatloaves-recipe/