Crockpot French Onion Meatloaf with Melted Swiss Cheese:

 

 

 

 

 

Ingredients

For the Onions:
3–4 large sweet onions , sliced
(Sweet yellow or Vidalia onions work best for caramelization.)
4 tablespoons salted butter
(Helps caramelize the onions and adds richness.)
For the Meatloaf:
1 teaspoon salt
(Balances flavors and enhances overall taste.)
½ teaspoon black pepper
(Adds a subtle kick.)
½ teaspoon garlic powder
(Enhances savory notes.)
½ teaspoon onion powder
(Complements the caramelized onions beautifully.)
1 pound ground beef
(Choose lean or regular based on preference.)
1 cup breadcrumbs
(Provides structure while keeping the meatloaf tender.)
Additional Ingredients:
1 cup shredded Swiss cheese
(For melty goodness atop the meatloaf.)
Optional Toppings : Fresh parsley or additional Swiss cheese for garnish.

Instructions

Step 1: Caramelize the Onions
In a skillet over medium heat, melt the salted butter .
Add the sliced onions and cook for 15–20 minutes , stirring occasionally, until they’re golden brown and caramelized. Set aside once cooled slightly.
Step 2: Prep the Meatloaf Mix
In a mixing bowl, combine the ground beef , breadcrumbs , salt , black pepper , garlic powder , and onion powder .
Use your hands or a fork to mix gently until just combined—avoid overmixing to keep the meatloaf light.
Step 3: Assemble in the Crockpot
Grease the bottom of your slow cooker lightly with cooking spray or oil.
Place half of the caramelized onions at the bottom of the crockpot.
Shape the meatloaf mixture into a log and place it on top of the onions.
Cover the meatloaf with the remaining caramelized onions.
Step 4: Add Swiss Cheese
Sprinkle the shredded Swiss cheese evenly over the top of the meatloaf and onions. Ensure the cheese covers the surface for maximum meltiness.
Step 5: Cook Until Tender
Cover the slow cooker and cook on low heat for 6–8 hours or high heat for 3–4 hours , until the meatloaf is fully cooked (internal temperature should reach 165°F / 74°C ) and the onions are tender.

Step 6: Serve and Enjoy!
Let the meatloaf rest for 5–10 minutes before slicing. Garnish with fresh parsley or extra Swiss cheese if desired. Serve alongside mashed potatoes, roasted vegetables, or crusty bread for added satisfaction.