French onion soup meets meatloaf, and oh my goodness, it’s SO good! This crockpot French onion meatloaf combines caramelized onions, savory beef, and gooey melted Swiss cheese. Every bite bursts with that rich French onion flavor!
Meatloaf Just Got a Makeover!
- French Onion Everything: Caramelized onions, French onion soup, and melted Swiss cheese take ordinary meatloaf to a whole new level!
- Let the Crockpot Do the Work: Once you caramelize the onions, toss everything into the slow cooker and let it work its magic. No need to heat up the oven!
- That Melty Cheese! Mix Swiss cheese right into the meatloaf, then melt even more on top. You know I couldn’t resist adding extra cheese!
Crockpot French Onion Meatloaf Ingredients
- Don’t Skip the Onions: The caramelized onions add so much flavor! Plus, they create a bed for the meatloaf to cook on, keeping it off the bottom of the crockpot.
- Don’t Overmix: Mix the meat just until everything is combined. If you mix it too much, your meatloaf can turn out tough and dense.
- Check the Temperature: Slow cookers vary, so use an instant read thermometer to check the thickest part. The meatloaf is done when it reaches 160°F.
- Let It Rest: Give the meatloaf 5 minutes to rest before slicing so the juices have time to settle.
How To Make Crockpot French Onion Meatloaf
You can’t go wrong serving this cheesy meatloaf with my dad’s famous mashed potatoes and garlic butter string beans! Or, if you’re in the mood for more comfort food, try my classic meatloaf or meatloaf casserole next!
- Caramelize the Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook for about 20 minutes, stirring occasionally, until caramelized. Then transfer the onions to the slow cooker.
- Make the Meatloaf: In a large bowl, combine the ground beef, Italian breadcrumbs, milk, eggs, onion soup mix, Worcestershire sauce, and half of the Swiss cheese. Mix just until combined, then shape into a loaf.
- Slow Cook: Carefully place the meatloaf on top of the onions. Reshape it if needed. Pour the French onion soup over the top. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the internal temperature reaches 160°F.
- Add Cheese and Serve: During the last 10 minutes, sprinkle the remaining Swiss cheese over the meatloaf. Cover until melted, then let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve!
Alyssa’s Pro Tip
Slow Cooker Caramelized Onions: You can caramelize the onions directly in the slow cooker instead of a skillet. Cook on LOW for 10–12 hours with the butter, stirring occasionally until golden. Then add your meatloaf.
Kitchen Tools Used
- 5–6 Quart Slow Cooker: Gives the meatloaf plenty of room to cook on top of the onions.
- Large Skillet: Perfect for cooking the onions before adding them to the crockpot.
- Sharp Knife or Mandoline: Makes slicing the onions quick and easy.
- Cheese Grater: Freshly shred the Swiss cheese so it melts beautifully!
- Instant-Read Thermometer: So you know the meatloaf is completely cooked.
Crockpot French Onion Meatloaf
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Equipment
Ingredients
- 3 tablespoons salted butter
- 2 large sliced onions
- 2 pounds ground beef
- ¾ cups Italian Breadcrumbs
- ½ cup milk
- 2 large eggs
- 1 envelope onion soup mix
- 2 tablespoons Worcestershire sauce
- 2 cups shredded Swiss cheese divided
- 1 (10.5-ounce) can French onion soup
- fresh chopped parsley for garnish
Instructions
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In a large skillet over medium heat, melt 3 tablespoons salted butter and add 2 large sliced onions. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Once caramelized, add the onions to the crockpot.
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In a large bowl, combine 2 pounds ground beef, ¾ cups Italian Breadcrumbs, ½ cup milk, 2 large eggs, 1 envelope onion soup mix, 2 tablespoons Worcestershire sauce, and half of the 2 cups shredded Swiss cheese. Mix until combined, then shape into a loaf.
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Carefully place the meatloaf into the crockpot, reshaping if needed. Pour 1 (10.5-ounce) can French onion soup over the meatloaf. Cook on LOW for 5 hours or on HIGH for 3 hours.
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During the last 10 minutes of cooking, add the remaining half of the 2 cups shredded Swiss cheese and let it fully melt. Let the meatloaf rest for 5 minutes before slicing and serving. Garnish with fresh chopped parsley and serve.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Once cooled, freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm leftovers in the microwave or cover and heat in a 300°F oven until heated through.
- Make Ahead: Mix and shape the meatloaf the night before, then cover and refrigerate. Keep the cooked onions separate until you’re ready to assemble and cook.
Nutrition
