Crockpot French Onion Meatloaf with Melted Swiss (Print version)

Tender slow-cooker meatloaf with caramelized onions, savory French onion gravy, and melted Swiss cheese on top.

# Ingredients:

For the onions

01 - 2 tablespoons unsalted butter
02 - 2 large yellow onions, thinly sliced
03 - 1/4 teaspoon kosher salt

For the meatloaf

04 - 2 lb (900 g) ground beef, preferably 85/15
05 - 1 cup (60 g) panko breadcrumbs
06 - 2 large eggs, lightly beaten
07 - 1/2 cup (120 ml) whole milk
08 - 1 packet (1 oz/28 g) dry onion soup mix
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper

For the gravy and topping

13 - 1 cup (240 ml) low-sodium beef broth
14 - 1 tablespoon Worcestershire sauce
15 - 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
16 - 6 slices Swiss cheese or 1 1/2 cups shredded Gruyere
17 - 1 tablespoon chopped fresh parsley, optional

# Instructions:

01 - Melt the butter in a skillet over medium heat. Add the onions and salt, then cook for 12-15 minutes, stirring often, until softened and golden at the edges. Set aside 1/2 cup for the meatloaf and keep the rest for the slow cooker.
02 - In a large bowl, combine the ground beef, panko, eggs, milk, onion soup mix, Worcestershire sauce, Dijon, thyme, black pepper, and the reserved 1/2 cup browned onions. Mix gently until just combined.
03 - Lay two wide strips of foil across the bottom of a 6-quart slow cooker to make a sling. Shape the beef mixture into a loaf about 8 inches long and place it on the foil.
04 - Scatter the remaining browned onions around the loaf. Stir the beef broth with 1 tablespoon Worcestershire sauce and pour it around the meatloaf, keeping the top mostly dry.
05 - Cover and cook on low for 4-5 hours, or on high for 2 1/2-3 hours, until the center reaches 160°F on an instant-read thermometer.
06 - Lay the Swiss cheese over the hot meatloaf. Cover again for 10-15 minutes, until melted. For a browned top, lift the loaf to a foil-lined pan and broil for 1-2 minutes.
07 - Lift the meatloaf out using the foil sling and rest for 10 minutes. For thicker gravy, stir the cornstarch slurry into the slow-cooker liquid and cook on high for 5-10 minutes. Slice and serve with gravy and parsley.

# Good to know:

01 - Cook to 160°F in the center for safe ground beef.
02 - Best served with mashed potatoes, noodles, or roasted vegetables.
03 - Let the meatloaf rest 10 minutes before slicing.

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