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Crockpot French Onion Meatloaf and Melted Swiss Cheese

A hands-off slow-cooker meatloaf infused with French onion flavors and topped with melted Swiss cheese, perfect for cozy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatloaf Ingredients
  • 2 lbs ground beef (80/20) You can substitute half ground turkey for a lighter version.
  • 1 cup plain breadcrumbs Panko can be used for a slightly lighter texture.
  • 1 large egg
  • 1/2 cup milk
  • 1 small yellow onion, finely diced Can be sautéed for added flavor.
  • 2 cloves garlic, minced
  • 1 packet dry French onion soup mix About 1 oz, or substitute with 1/2 cup caramelized onions + 2 tbsp beef broth.
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard Optional but nice.
  • 1 tsp dried thyme Or 1/2 tsp fresh thyme leaves.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup ketchup Plus extra for topping if you like a saucy top.
  • 6–8 slices Swiss cheese
  • 1/2 cup beef broth For the crockpot bed.
  • 1 tbsp olive oil Optional, to sauté onions.
  • fresh parsley, for garnish

Method
 

Preparation of Onions
  1. Heat olive oil in a skillet over medium-low heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized — about 20–25 minutes. Add minced garlic in the last minute.
  2. If using dry French onion soup mix, sauté the onions until translucent and then proceed.
Mixing Ingredients
  1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and ketchup.
  2. Add the sautéed onions (or the dry soup mix) and mix gently without overworking the meat.
Shaping the Loaf
  1. Shape the meat mixture into a loaf that fits comfortably in your slow cooker or two smaller loaves for quicker cooking.
Preparing the Crockpot
  1. Pour 1/2 cup beef broth into the bottom of the crockpot. Place the meatloaf on top.
  2. (Optional glaze) Spread ketchup over the top or mix with brown sugar and Worcestershire sauce for a glaze.
Cooking
  1. Cover and cook on LOW for 4–6 hours, or HIGH for 2–3 hours until an internal temperature of 160°F is reached.
  2. About 10–15 minutes before serving, top with Swiss cheese slices and cover to melt.
Serving
  1. Carefully transfer the meatloaf to a cutting board, spoon cooking juices over slices, garnish with parsley, and serve warm.

Notes

If you want more pronounced French onion flavor, use a full cup of caramelized onions. For a leaner loaf, use 90/10 beef but expect drier results. Leftover juices make a tasty gravy.