A comforting and flavorful Crockpot French Onion Meatloaf, perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:5-6 hours on LOW or 3-4 hours on HIGH
Total Time:5-6 hours 20 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds ground beef
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 packet (1 ounce) French onion soup mix
1 tablespoon Worcestershire sauce
1/2 cup finely diced onion
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 cup shredded Swiss cheese, optional
2 large yellow onions, thinly sliced
2 tablespoons butter
1 can (10.5 ounces) condensed French onion soup
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon cold water
4 slices Swiss or provolone cheese, optional
Instructions
Prepare the slow cooker. Lightly grease the inside of a 6-quart slow cooker or line it with a slow-cooker liner.
Mix the meatloaf. In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, French onion soup mix, Worcestershire sauce, diced onion, garlic, black pepper, and shredded Swiss cheese if using. Mix gently until just combined.
Shape the loaf. Form the mixture into a compact oval loaf. Place it in the center of the slow cooker, leaving a little room around the sides.
Prepare the onions. Melt the butter in a skillet over medium heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until softened and golden. For deeper caramelization, cook a little longer.
Add the gravy. Stir the condensed French onion soup, beef broth, and Worcestershire sauce together. Pour the mixture around the meatloaf, then spread the cooked onions over the top.
Slow-cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the center of the meatloaf reaches 160°F.
Thicken the gravy. Carefully transfer the cooked meatloaf to a serving plate and let it rest for 5–10 minutes. If you prefer thicker gravy, pour the cooking liquid into a saucepan. Mix the cornstarch and cold water, stir it into the liquid, and simmer until thickened.
Add the cheese. If desired, place Swiss or provolone slices over the meatloaf and cover briefly until melted. Spoon the onion gravy over the top before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs.
Feel free to add herbs like thyme or parsley for extra flavor.
Leftovers can be stored in the refrigerator for up to 3 days.