Crockpot French Onion Meatloaf
A comforting and flavorful meatloaf slow-cooked with onions and topped with melted cheese, perfect for busy weeknights.
Ingredients
For the caramelized onions
- 2 large sweet onions, thinly sliced
- 2 tbsp salted butter
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp coarse black pepper
- 1 tsp granulated sugar
- 1 tbsp cooking sherry (optional)
For the meatloaf
- 1 ½ lbs ground beef (80/20) Use high-quality meat for better flavor.
- ½ cup Italian-style breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 1 packet (1 oz) French onion soup mix
- 1 tbsp Worcestershire sauce
- 6-8 slices Swiss, Gruyère, or provolone cheese Customize the cheese to your liking.
- Fresh thyme sprigs for garnish Optional garnish to elevate presentation.
Instructions
Caramelize the Onions
- In a skillet, melt the butter and olive oil over medium heat.
- Add the thinly sliced onions, sea salt, black pepper, granulated sugar, and cooking sherry (if using).
- Cook the onions slowly, stirring occasionally, until they are soft and golden brown, about 15-20 minutes.
Prepare the Meatloaf
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, French onion soup mix, Worcestershire sauce, and half of the caramelized onions.
- Mix until just combined, being careful not to overmix.
Slow Cook the Meatloaf
- Shape the meat mixture into a loaf and place it in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatloaf is cooked through and reaches an internal temperature of 160°F (70°C).
Add the Cheese Topping
- About 15 minutes before the meatloaf is done, place the remaining caramelized onions on top, followed by the slices of cheese.
- Cover and cook until the cheese is melted and bubbly.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The meatloaf also freezes well; wrap it tightly and freeze for up to 3 months. Thaw and reheat before serving.