Description
This Crockpot French Onion Meatloaf combines the rich, caramelized flavors of slow-cooked onions with a juicy, tender meatloaf infused with classic French onion soup seasoning. Cooked low and slow in a crockpot, it delivers a comforting and savory meal topped with melted Swiss cheese and garnished with fresh thyme.
Ingredients
Scale
Onions and Sauce
- 3-4 large sweet onions, sliced
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon granulated sugar
- 1/2 cup cooking sherry
- 1/2 teaspoon Worcestershire sauce
Meatloaf
- 1 pound ground beef
- 1 cup Italian herb bread crumbs
- 1 cup milk
- 1 egg
- 1 oz. package French onion soup mix
- 4 oz Swiss cheese (or Gruyere or provolone), sliced
Garnish
- Fresh thyme sprigs
Instructions
- Prepare the Onions: Slice the sweet onions thinly and spread them evenly in the bottom of a 6-quart slow cooker. Sprinkle sea salt, coarse black pepper, and granulated sugar over the onions. Dot with the butter and drizzle the olive oil on top. Set the slow cooker to LOW and cook the onions for 12 hours until deeply caramelized and tender.
- Mix the Meatloaf Ingredients: In a large bowl, combine the ground beef, Italian herb bread crumbs, milk, egg, and French onion soup mix. Mix gently until all ingredients are just combined. Form the mixture into a ball or oval shape, suitable for fitting on top of the cooked onions in the slow cooker.
- Cook the Meatloaf: Pour the cooking sherry and Worcestershire sauce over the caramelized onions in the slow cooker. Place the meatloaf on top of the onions. Increase the slow cooker to HIGH and cook the meatloaf for 3 hours, or until the internal temperature reaches 160°F as measured with a meat thermometer.
- Add the Cheese: Place slices of Swiss cheese on top of the meatloaf. Continue cooking in the slow cooker for an additional 20 to 30 minutes, until the cheese is melted and bubbly.
- Serve: Slice the meatloaf and serve it with the caramelized onions and sauce spooned over the top. Garnish with fresh thyme sprigs for an aromatic finish.
Notes
- For best results, use a good quality ground beef with some fat content (around 80/20) to keep the meatloaf moist.
- The long slow cook time for onions really develops their sweet and rich flavor; do not rush this step.
- You can substitute sweet onions with yellow onions if preferred, though the flavor will be a bit more pungent.
- If cooking sherry is not available, dry white wine can be used as a substitute.
- Use a meat thermometer to ensure safe and perfect doneness of meatloaf.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
