Crockpot French Onion Beefloaf (Print Version)

Slow-cooked beefloaf crowned with caramelized onions and melted Swiss, savory and satisfying.

# Ingredients:

→ Beefloaf Base

01 - 900 grams ground beef
02 - 120 grams breadcrumbs
03 - 50 grams grated Parmesan cheese
04 - 60 milliliters whole milk
05 - 2 large eggs
06 - 15 milliliters Worcestershire sauce
07 - 5 grams fine sea salt
08 - 2 grams freshly ground black pepper

→ Topping

09 - 2 large yellow onions
10 - 28 grams unsalted butter
11 - 240 milliliters beef broth
12 - 8 slices Swiss cheese

# Instructions:

01 - In a large mixing bowl, thoroughly blend ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper until uniform.
02 - Form the beef mixture into a compact loaf and arrange gently in the base of the crockpot.
03 - In a medium skillet over medium heat, melt butter. Add sliced onions and cook, stirring occasionally, for 20 minutes or until deeply golden and softened.
04 - Stir in beef broth to the caramelized onions, allowing it to absorb and enrich the mixture for 2 minutes.
05 - Evenly spoon the caramelized onion and broth mixture over the prepared beefloaf inside the crockpot.
06 - Cover and cook on low heat for 6 to 8 hours, or until the loaf is cooked through and juices run clear.
07 - About 10 minutes before serving, layer Swiss cheese slices on top of the hot beefloaf, cover, and allow to melt completely.
08 - Slice and serve warm, ensuring each portion is topped with melted cheese and caramelized onions.

# Notes:

01 - Allow the beef mixture to rest at room temperature for 10 minutes before shaping to enhance texture.
02 - For best results, use freshly grated Swiss cheese for optimal melting and flavor.