Crockpot French Onion Meatloaf with Melted Swiss Cheese

 

This Crockpot French Onion Meatloaf is a rich, savory twist on a classic comfort dish. Juicy meatloaf is infused with the deep, caramelized flavors of French onion soup, slow-cooked to perfection, and finished with melted Swiss cheese. It’s an easy, set-it-and-forget-it meal that’s sure to impress!

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Ingredients:

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For the Caramelized Onions:

• 3–4 large sweet onions, thinly sliced
• 4 tablespoons salted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Meatloaf:

• 1 pound ground beef
• 1 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup shredded Swiss cheese
• Fresh parsley, chopped (for garnish)

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Instructions:

1. Caramelize the Onions

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• In a large skillet, melt butter over medium heat.
• Add the sliced onions, sprinkle with salt, and cook, stirring occasionally, for 15–20 minutes, until golden brown and caramelized.
• Remove from heat and set aside.

2. Prepare the Meatloaf Mixture

• In a large bowl, combine:
  ✅ Ground beef
  ✅ Breadcrumbs
  ✅ Milk
  ✅ Egg
  ✅ Garlic powder, onion powder, and black pepper
• Mix until all ingredients are well incorporated.

3. Shape & Assemble the Meatloaf

• Form the meat mixture into a loaf shape and place it in the crockpot.
• Spread the caramelized onions evenly over the top.

4. Slow Cook the Meatloaf

• Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the internal temperature reaches 160°F (70°C).

5. Add the Cheese

• About 15 minutes before serving, sprinkle the shredded Swiss cheese on top.
• Cover and let the cheese melt.

6. Rest & Serve

• Carefully remove the meatloaf from the crockpot and let it rest for 5 minutes before slicing.
• Garnish with fresh parsley and serve warm.

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Serving Suggestions

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🍞 Pair with: Mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious juices!

🧊 Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven at 325°F (163°C) until warmed through.

Would you like me to add alternative cooking methods (oven version) or variations (turkey meatloaf, spicy version, etc.)? 😊