With the familiar flavors of caramelized onion and Gruyere cheese, this is a combination recipe that will make your meatloaf dinner night even better. In this video, the Food and Wine team shows you ...

Meatloaf isn’t something I consider making on a weeknight because of the typically long ingredient list and extended cooking time. But, if you think more creatively about what a meatloaf can look like ...

Heat oven to 350F. Combine all ingredients in large bowl, mixing lightly but thoroughly. Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture ...

Heat oven to 350 degrees. In a large bowl, beat milk and egg with a fork. Mix in beef, breadcrumbs and ranch dressing mix (dry). Shape into 6 small loaves. Place in an ungreased rimmed baking pan.

It’s the best invention ever. Make lots of them, and freeze the ones you will not eat. You can pull them out in a pinch for dinner; in 30 minutes, you have dinner on the table. How fantastic is that?

In a small to medium skillet over medium heat and add 1 tablespoon olive oil. Stir in the onions cooking until softened about 5 minutes. Stir in garlic and cook 30 seconds. Stir in the fresh parsley.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 mini meatloafs 1½ tablespoons olive oil 1 tablespoon butter 1 teaspoon minced garlic 1. Preheat oven to 375 degrees.