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.