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Crockpot French Onion Meatloaf with Melted Swiss Cheese Recipe
Ash Tyrrell

Crockpot French Onion Meatloaf with Melted Swiss Cheese Recipe

When I made this Crockpot French Onion Meatloaf with Melted Swiss Cheese for the first time, I knew it was something special. The smell of sweet caramelized onions filling the kitchen was pure comfort.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb ground beef – choose beef with some fat for juiciness 80/20 works best.
  • ¾ cup breadcrumbs – these bind everything and keep the loaf from falling apart.
  • ½ cup milk – adds moisture; whole or 2% is ideal.
  • 1 large egg – helps hold the loaf together.
  • 1 packet 1 oz French onion soup mix – brings that classic flavor.
  • 1 cup caramelized onions – slow-cooked for depth and sweetness.
  • 2 cloves garlic minced – adds a savory kick.
  • 1 tsp dried thyme – complements the onion and garlic beautifully.
  • ½ tsp salt – balances the flavors.
  • ¼ tsp pepper – just enough for a gentle bite.
  • ½ cup shredded Swiss cheese – melts inside the loaf for gooey bites.
  • For the Topping
  • 5 –6 slices Swiss cheese – creamy and nutty perfect for melting.
  • 1 tbsp fresh parsley optional – adds a pop of freshness and color.

Method
 

  1. In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, soup mix, caramelized onions, garlic, thyme, salt, and pepper. Stir until just combined—over-mixing makes the loaf dense. Once everything is evenly mixed, fold in the shredded Swiss cheese so every slice has a cheesy surprise.
  2. Take the mixture and form it into a loaf shape. Place it gently in your crockpot. If you want easy cleanup and removal, line the crockpot with parchment paper or use a small loaf pan that fits inside.
  3. Cover the crockpot and cook on low for about 6 hours. The long, slow heat makes the loaf tender while allowing the flavors to blend perfectly. Use a meat thermometer to check that the internal temperature reaches 160°F (71°C) before serving.
  4. About 15 minutes before it’s done, lay the Swiss cheese slices on top of the meatloaf. Cover again and let the cheese melt into a bubbly, golden topping. This step takes it from tasty to irresistible.
  5. Carefully lift the meatloaf from the crockpot and place it on a serving platter. Sprinkle parsley on top for a touch of freshness. Slice and serve with sides like mashed potatoes, roasted vegetables, or crusty bread.

Notes

  • Don’t over-mix the meat, or it can turn tough.
  • Let the onions caramelize slowly for maximum sweetness and depth.
  • Use room-temperature ingredients for even cooking.
  • Always check doneness with a thermometer—160°F is the sweet spot.