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Ultimate Moist Crockpot French Onion Meatloaf with Melty Swiss Cheese

A close-up slice of moist crockpot french onion meatloaf topped with melted yellow cheese.

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Make this easy Crockpot French Onion Meatloaf for a hands-off dinner. Slow cooking keeps the ground beef juicy, and the French onion soup mix adds deep, savory flavor. Top with melted Swiss cheese for the ultimate comfort food.

Ingredients

Scale
  • 2 lbs ground beef
  • 1 large onion, finely chopped and caramelized
  • 1 (10.5 ounce) can condensed French onion soup, undiluted
  • 1 (1 ounce) packet dry onion soup mix
  • 1/2 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 4 slices Swiss cheese

Instructions

  1. In a large bowl, gently combine the ground beef, caramelized onion, undiluted French onion soup, dry onion soup mix, breadcrumbs, egg, Worcestershire sauce, and pepper. Mix until just combined; do not overmix.
  2. Shape the mixture into a loaf shape and place it in the basin of a 5-quart or larger slow cooker.
  3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. The internal temperature should reach 160 degrees Fahrenheit.
  4. About 15 minutes before the cooking time ends, place the Swiss cheese slices evenly over the top of the meatloaf. Cover and cook until the cheese is fully melted and gooey.
  5. Carefully remove the meatloaf from the slow cooker. Let it rest for 10 minutes before slicing and serving.

Notes

  • For the best flavor, take the time to caramelize the onion slowly before mixing it into the meatloaf base.
  • If you prefer a thicker sauce, remove the meatloaf for the last 30 minutes of cooking and stir 1 tablespoon of cornstarch into the remaining liquid in the slow cooker. Cook on HIGH until thickened, then pour over the sliced meatloaf.
  • This recipe is great for make ahead crockpot meals; you can assemble the loaf the day before and store it covered in the refrigerator before starting the slow cooker in the morning.

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