Crockpot French Onion Meatloaf with Melted Swiss Cheese (Print version)

A tender slow-cooker meatloaf with caramelized onions, savory onion gravy, and melted Swiss cheese.

# Ingredients:

For the onions

01 - 2 tablespoons (28 g) unsalted butter
02 - 2 large yellow onions, thinly sliced
03 - 1/2 teaspoon kosher salt
04 - 1/2 teaspoon dried thyme
05 - 1 teaspoon brown sugar, optional

For the meatloaf

06 - 2 lb (900 g) 85/15 ground beef, fully thawed
07 - 1 cup (70 g) plain breadcrumbs or panko
08 - 1/2 cup (120 ml) whole milk
09 - 2 large eggs
10 - 1 packet (1 oz or 28 g) dry onion soup mix
11 - 1 tablespoon Worcestershire sauce
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon black pepper

For the gravy and cheese

15 - 1 cup (240 ml) low-sodium beef broth
16 - 1 tablespoon Worcestershire sauce
17 - 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thickening
18 - 8 slices Swiss cheese
19 - 1 tablespoon chopped parsley, optional

# Instructions:

01 - Melt the butter in a skillet over medium heat. Add the onions, salt, thyme, and brown sugar if using. Cook for 12-15 minutes, stirring often, until soft and lightly golden. Reserve about 1/2 cup onions for the topping.
02 - In a large bowl, stir together the breadcrumbs, milk, eggs, onion soup mix, 1 tablespoon Worcestershire sauce, Dijon, garlic powder, and pepper. Let stand for 2 minutes so the crumbs hydrate.
03 - Add the ground beef and the remaining cooked onions to the bowl. Mix gently with your hands just until combined. Shape into a firm 9x5-inch loaf.
04 - Lay two long strips of heavy foil across the slow cooker as a sling. Place the loaf on the foil. Stir the beef broth with the remaining 1 tablespoon Worcestershire sauce and pour it around the loaf, not over the top.
05 - Cover and cook on low for 4 1/2 to 5 1/2 hours, or on high for 2 1/2 to 3 1/2 hours, until the center reaches 160°F on an instant-read thermometer.
06 - Spoon the reserved onions over the loaf and top with Swiss cheese slices. Cover and cook for 10-15 minutes, until the cheese is melted. If desired, whisk the cornstarch slurry into the hot cooking liquid and cook on high for a few minutes to thicken.
07 - Lift the loaf out with the foil sling and rest for 10 minutes. Slice and serve with the onion gravy and parsley if using.

# Good to know:

01 - Use fully thawed ground beef for safer, more even slow cooking.
02 - Cooking time varies by slow cooker and loaf thickness. Check the center with a thermometer.
03 - For cleaner slices, rest the meatloaf before cutting.

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