Crockpot French Onion Beefloaf
A delightful combination of rich flavors and comforting textures, this Crockpot French Onion Beefloaf is perfect for family gatherings or cozy weeknight dinners.
Ingredients
For the Caramelized Onions
- 2 large yellow onions, thinly sliced Brimming with sweetness, these onions become a golden, caramelized topping.
- 2 tablespoons unsalted butter This creamy butter serves as the perfect foundation for sautéing the onions.
- 1/4 teaspoon kosher salt A pinch of salt to draw out the natural sweetness from the onions during cooking.
For the Beefloaf
- 2 lb ground beef (80/20) The star of the dish, providing a juicy and flavorful base.
- 1 cup plain breadcrumbs These breadcrumbs add moisture and structure.
- 1/3 cup whole milk This creamy addition helps keep the beefloaf moist.
- 2 large eggs, lightly beaten Act as a binder and contribute to texture.
- 1 packet dry onion soup mix Bursts with flavor, enhancing the onion essence.
- 1 tablespoon Worcestershire sauce Adds depth and subtle umami flavor.
- 1 teaspoon garlic powder Adds aromatic notes without overpowering.
- 1/2 teaspoon black pepper Balances out the overall sweetness.
- 1/4 cup grated Parmesan cheese Adds a delicious crust to the beefloaf.
- 1 cup low-sodium beef broth Ensures the loaf cooks perfectly.
- 6 slices Swiss cheese Melts beautifully over the loaf.
- 1 tablespoon chopped fresh parsley (optional) For a touch of color and freshness when serving.
Instructions
Preparation
- Melt the butter in a skillet over medium heat. Add the sliced onions and kosher salt. Cook gently for 15-20 minutes, stirring often, until the onions are soft and golden.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion soup mix, Worcestershire sauce, garlic powder, black pepper, and Parmesan cheese. Mix gently until just combined.
- Create a foil sling in a 6-quart slow cooker for easy removal. Spread half of the caramelized onions over the bottom of the cooker.
- Shape the beef mixture into a wide loaf and place it on top of the onions.
- Gently pour the beef broth around the loaf. Add the remaining onions over the beefloaf.
- Cover the slow cooker and cook on low heat for 4-5 hours, aiming for an internal temperature of 160°F (71°C).
- With about 10-15 minutes left, lay the Swiss cheese slices over the top of the loaf and cover until melted.
- Use the foil sling to carefully lift the loaf out of the slow cooker. Let it rest for 10 minutes before slicing.
Notes
Slice onions uniformly for even caramelization. Don't skip the resting time after cooking. Use a meat thermometer for checking doneness without cutting into the loaf.