Crockpot French Onion Beefloaf

Why You’ll Love This Recipe

I love this recipe because it takes the nostalgic comfort of meatloaf and gives it a gourmet twist. The beefloaf itself is rich and well-seasoned, but the real magic happens when I top it with slow-cooked caramelized onions and Swiss cheese. It’s easy to assemble and then just simmers away in the crockpot all day while I go about my business. By dinnertime, I’ve got a fully cooked, melt-in-my-mouth meal with minimal effort. Plus, it feeds a crowd and makes amazing leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beefloaf Base
• 900 grams ground beef
• 120 grams breadcrumbs
• 50 grams grated Parmesan cheese
• 60 milliliters whole milk
• 2 large eggs
• 15 milliliters Worcestershire sauce
• 5 grams fine sea salt
• 2 grams freshly ground black pepper

Topping
• 2 large yellow onions, sliced
• 28 grams unsalted butter
• 240 milliliters beef broth
• 8 slices Swiss cheese

Directions

I begin by mixing together the beefloaf base. In a large bowl, I combine the ground beef, breadcrumbs, Parmesan, milk, eggs, Worcestershire sauce, salt, and pepper. I mix everything gently but thoroughly until the mixture is fully combined and holds together.

I shape the mixture into a firm loaf and place it directly into the bottom of my crockpot, making sure it’s centered and compact.

Next, I caramelize the onions. In a skillet over medium heat, I melt the butter and add the sliced onions. I stir them occasionally and let them cook for about 20 minutes, until they’re deeply golden and soft. Then I pour in the beef broth and let it simmer for 2 more minutes to blend the flavors.

I spoon the caramelized onion and broth mixture evenly over the top of the meatloaf in the crockpot. I cover the lid and cook it on low for 6 to 8 hours, until the meatloaf is fully cooked and tender throughout.

About 10 minutes before serving, I layer the Swiss cheese slices over the top of the hot meatloaf. I cover the crockpot again and let the cheese melt completely.

When it’s ready, I slice the meatloaf and serve each portion with plenty of gooey melted cheese and those sweet, savory onions on top.

Servings and timing

This recipe makes 8 hearty servings and takes about 7 hours and 25 minutes total—25 minutes of prep time and 6 to 8 hours of slow cooking. It’s a great make-ahead option for busy days when I still want a home-cooked meal without standing over the stove.

Variations

Sometimes I switch up the cheese—Gruyère or provolone work beautifully in place of Swiss. If I want more herbs, I mix in chopped parsley or thyme into the beef mixture. For extra richness, I replace some of the ground beef with ground pork or veal. If I’m feeling indulgent, I even serve it over mashed potatoes or with toasted bread to soak up all the flavorful juices.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the slices in an airtight container and reheat them gently in the microwave or oven. If I want to freeze the beefloaf, I wrap individual slices and store them in freezer-safe bags for up to 3 months. I reheat from frozen in the oven, covered, until heated through. The onions and cheese reheat well, making this a great meal prep option.

FAQs

Can I cook this on high instead of low?

Yes, I can cook it on high for about 3.5 to 4 hours, but I find the texture is a bit more tender and juicy when I use the low setting.

What kind of ground beef should I use?

I prefer using 80/20 ground beef for the best balance of flavor and moisture. Leaner cuts can be used, but the loaf may turn out drier.

Can I prepare this ahead of time?

Absolutely. I often assemble the beefloaf and caramelize the onions the night before. I store both in the fridge, then add them to the crockpot in the morning to start cooking.

Is it necessary to sear the onions first?

Yes, caramelizing the onions in a skillet gives them that deep flavor and sweetness that makes this dish special. Raw onions won’t deliver the same result.

Can I make this without cheese?

Yes, if I’m avoiding dairy or just not a fan of cheese, I skip the Swiss topping. The caramelized onions still bring tons of flavor.

Conclusion

Crockpot French Onion Beefloaf is my idea of upgraded comfort food—easy to make, full of rich, savory depth, and completely satisfying. The slow cooker does all the work, and the final result is juicy beef, sweet caramelized onions, and gooey melted cheese in every bite. Whether I’m cooking for the family or meal prepping for the week, this is a dinner that never disappoints and always disappears fast.

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