Name: Crockpot French Onion Beefloaf With Melted Swiss Cheese
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Cuisine: American
Ingredients: 2 pounds beef.; 1 cup breadcrumbs.; 8 slices Swiss cheese.; 1/2 cup Parmesan cheese.; 1/4 cup milk.; 2 eggs.; 1 tablespoon Worcestershire sauce.; 1 teaspoon salt.; 1/2 teaspoon pepper.; 2 large onions.; 2 tablespoons butter.; 1 cup broth.

Crockpot French Onion Beefloaf with Melted Swiss Cheese is the perfect comfort food, combining the savory flavors of caramelized onions, tender beefloaf, and creamy Swiss cheese. The beefloaf is made with a mixture of ground beef, breadcrumbs, Parmesan, and eggs, which give it a delicious, moist texture. Slowly cooked in the crockpot, it becomes tender and flavorful. Topped with caramelized onions that are cooked until golden and sweet, and finished with melted Swiss cheese, this dish is rich, hearty, and comforting. Whether served with mashed potatoes, roasted vegetables, or a simple green salad, this meal is sure to satisfy.

Crockpot French Onion Beefloaf with Melted Swiss Cheese is a slow-cooked dish that brings together rich flavors in one comforting meal. The tender beefloaf is topped with sweet, golden caramelized onions and finished with melted Swiss cheese, making it the perfect choice for a cozy family dinner.

INGREDIENTS

Ground Beef: 2 pounds of ground beef form the base of this hearty beefloaf, offering a rich and savory flavor that is perfect for slow cooking.
Bread Crumbs: 1 cup of bread crumbs helps bind the meat mixture together, ensuring a moist and tender beefloaf.
Parmesan Cheese: 1/2 cup of grated Parmesan adds a delicious, cheesy flavor that complements the beef and the Swiss cheese topping.
Milk: 1/4 cup of milk adds moisture to the beefloaf, preventing it from drying out as it cooks.
Eggs: 2 large eggs help bind the ingredients together, ensuring the beefloaf holds its shape during cooking.
Worcestershire Sauce: 1 tablespoon of Worcestershire sauce adds a rich, umami flavor that enhances the taste of the beef.
Salt: 1 teaspoon of salt is used to season the beefloaf mixture and bring out its flavors.
Pepper: 1/2 teaspoon of black pepper adds a hint of spice and depth to the dish.
Onions: 2 large onions, caramelized in butter, add a sweet and savory layer of flavor that perfectly complements the beef.
Butter: 2 tablespoons of butter are used to caramelize the onions, giving them a rich, golden finish.
Beef Broth: 1 cup of beef broth adds moisture and flavor to the caramelized onions, making them even more delicious when layered over the beefloaf.
Swiss Cheese: 8 slices of Swiss cheese are melted over the top of the beefloaf just before serving, creating a creamy, cheesy finish that is irresistible.

INSTRUCTIONS

Step 1:: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Mix everything thoroughly until the ingredients are evenly distributed and the mixture holds together.
Step 2:: Shape the mixture into a loaf and place it in the crockpot. The loaf should fit snugly in the crockpot without touching the sides too much, which helps it cook evenly.
Step 3:: In a pan, melt the butter over medium heat and add the sliced onions. Cook the onions, stirring occasionally, for about 20 minutes, until they become soft and golden brown. This slow caramelization process will bring out the natural sweetness of the onions, giving the dish a deep, savory flavor.
Step 4:: Once the onions are caramelized, stir in the beef broth, allowing it to be absorbed by the onions. The broth adds moisture and enhances the overall flavor of the onions.
Step 5:: Layer the caramelized onions over the top of the beefloaf in the crockpot, spreading them evenly to cover the entire surface.
Step 6:: Cover the crockpot and cook the beefloaf on low for 6 to 8 hours. The slow cooking process ensures that the beefloaf becomes tender and fully cooked, with the flavors of the onions and broth infusing into the meat.
Step 7:: About 10 minutes before serving, layer the slices of Swiss cheese over the top of the beefloaf and cover the crockpot again, allowing the cheese to melt beautifully. The melted cheese adds a creamy, savory finish to the dish.
Step 8:: Once the cheese is melted, remove the beefloaf from the crockpot and slice it into portions. Serve the beefloaf hot, topped with the melted Swiss cheese and caramelized onions, for a delicious and comforting meal.

Serving and Storage Tips

Serve the Crockpot French Onion Beefloaf hot, with a side of mashed potatoes or roasted vegetables to complete the meal. The rich, savory flavors of the beefloaf pair wonderfully with simple, buttery sides.
For leftovers, store the beefloaf in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more flavorful.
To reheat, warm the beefloaf in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, though the oven will help maintain the texture better.
This dish freezes well. To freeze, wrap the beefloaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

For an extra boost of flavor, try adding a splash of balsamic vinegar to the caramelized onions as they cook. The vinegar enhances the sweetness of the onions and adds depth to the dish.
If you prefer a stronger cheese flavor, you can substitute Gruyère cheese for the Swiss cheese. Gruyère melts beautifully and has a more robust flavor that complements the onions perfectly.
If you don't have beef broth on hand, chicken broth or even vegetable broth can be used in its place without losing too much flavor.
This recipe is great for meal prep—make a larger loaf, and you can portion it out for lunches or dinners throughout the week.

Tips from well-known chefs

Chef Ina Garten recommends seasoning the beefloaf generously to ensure that each bite is packed with flavor, especially since the slow-cooking process mellows out seasonings.
Chef Gordon Ramsay suggests always caramelizing onions slowly over medium heat, as rushing this step can cause the onions to burn and develop a bitter taste.
Chef Jamie Oliver advises letting the beefloaf rest for a few minutes before slicing to allow the juices to redistribute, resulting in a more tender and juicy loaf.