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Crockpot French Onion Meatloaf

A hearty and comforting meatloaf made in a crockpot with the delicious flavors of French onion soup.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 2 pounds ground beef (80/20 recommended) Lean meat recommended
  • 1 packet (1 oz) dry onion soup mix
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 cup breadcrumbs (plain or Italian)
  • 2 large eggs
  • 1/2 cup milk
Cheese and Topping
  • 1/2 cup shredded mozzarella cheese (optional for inside the loaf)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Gruyère or Swiss cheese (for topping)
Flavorings and Liquids
  • 2 tablespoons ketchup (plus extra for topping)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust, since soup mix is salty)
  • 2 tablespoons butter For sautéing onions
  • 1 cup beef broth

Method
 

Preparation
  1. In a skillet, melt butter over medium heat. Add sliced onions and cook for about 10–12 minutes until they're golden and caramelized. Transfer to a bowl and set aside.
  2. In a large bowl, combine ground beef, onion soup mix, garlic, breadcrumbs, eggs, milk, Parmesan, ketchup, Worcestershire, thyme, salt, and pepper. Mix just until combined—do not overwork.
  3. Form the mixture into a loaf shape and place it in the bottom of the slow cooker.
  4. Spread the caramelized onions over the top and around the sides of the meatloaf. Pour beef broth into the bottom of the crockpot (not over the loaf).
Cooking
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the internal temperature reaches 160°F (71°C).
  2. In the last 10 minutes, sprinkle Gruyère or Swiss cheese over the top. Cover again until melted.
Serving
  1. Slice the meatloaf and spoon the onions/broth over each portion. Pairs perfectly with mashed potatoes or roasted vegetables.

Notes

Leftovers can be stored in the fridge for 3–4 days or frozen for about 3 months. Reheat in the microwave or oven until heated through.