Crockpot French Onion Beefloaf (Print Version)
Tender beefloaf slow-cooked with sweet onions and Swiss cheese for a robust, savory main course.
# Ingredients:
→ Beefloaf Base
01 -
2 pounds ground beef
02 -
1 cup breadcrumbs
03 -
1/2 cup grated Parmesan cheese
04 -
1/4 cup whole milk
05 -
2 large eggs
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon fine sea salt
08 -
1/2 teaspoon freshly ground black pepper
→ Topping
09 -
2 large yellow onions
10 -
2 tablespoons unsalted butter
11 -
1 cup beef broth
12 -
8 slices Swiss cheese
# Steps:
01 -
In a large mixing bowl, blend ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper until mixture is completely uniform.
02 -
Form the meat mixture into a compact loaf and place gently into the base of the crockpot.
03 -
In a medium skillet over medium heat, melt butter. Add sliced onions and cook, stirring occasionally, for 20 minutes or until deeply golden and softened.
04 -
Add beef broth to the caramelized onions and cook for 2 minutes, stirring to incorporate thoroughly.
05 -
Spoon the onion and broth mixture evenly over the beefloaf in the crockpot.
06 -
Cover and cook on low heat for 6 to 8 hours, or until meatloaf is cooked through and juices run clear.
07 -
Ten minutes before serving, arrange Swiss cheese slices over the hot beefloaf, cover, and allow to melt completely.
08 -
Slice the beefloaf and serve warm, ensuring each portion is covered with melted cheese and caramelized onions.
# Notes:
01 -
For optimal flavor, allow the onions to reach a deep golden brown before adding broth. A firm, compact loaf will maintain shape during slow cooking.