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Crockpot French Onion Meatloaf with Caramelized Onions and Swiss

A comforting and savory meatloaf infused with the flavors of French onion soup, enhanced with caramelized onions and melted Swiss cheese, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs halal ground beef Use halal-certified ground beef.
  • ¾ cup breadcrumbs
  • 1 large egg Beaten.
  • ¼ cup beef broth Plus an extra ½ cup for the pot.
  • 2 cloves garlic Minced.
  • 1 tsp dried thyme
  • 1.5 tsp salt
  • ½ tsp black pepper
For the Toppings
  • 3 large onions Thinly sliced.
  • 4 tbsp butter For caramelizing onions.
  • 4 slices Swiss cheese For topping.
  • 2 tbsp fresh parsley Chopped, for garnish.

Method
 

Caramelize the Onions
  1. In a skillet over medium heat, melt the butter. Add the thinly sliced onions, stirring occasionally. Cook for approximately 15-20 minutes until they are golden and soft.
Prepare the Meatloaf Mixture
  1. In a large bowl, combine the ground beef, breadcrumbs, egg, beef broth, minced garlic, thyme, salt, and black pepper. Mix well until combined.
Assemble the Meatloaf
  1. Take half of the meat mixture and shape it into a loaf. Place it at the bottom of your crockpot.
  2. Layer half of the caramelized onions on top, followed by two slices of Swiss cheese.
  3. Add the remaining meat mixture on top, sealing the cheese and onions inside.
  4. Place the remaining caramelized onions on top and pour the additional beef broth around the sides.
Cook in the Crockpot
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatloaf is cooked through.
Garnish and Serve
  1. Before serving, sprinkle fresh parsley on top for a pop of color and extra flavor. Slice and serve warm with your favorite sides.

Notes

For substitutions, ground chicken or turkey can be used. Ensure to check the cooking time if using lighter meats. Avoid high heat for caramelization; low and slow is key. Leftovers can be refrigerated for 3-4 days or frozen for up to three months.