Crockpot French Onion Beefloaf (Printable Version)
Hearty beefloaf slow-cooked with sweet onions and gooey Swiss cheese for a comforting dinner.
# Ingredients:
→ Meat Mixture
01 -
500 grams fresh ground beef with moderate fat content
02 -
100 grams plain or Italian-style breadcrumbs
03 -
50 grams freshly grated Parmesan cheese
04 -
120 milliliters milk
05 -
2 large eggs
06 -
15 milliliters Worcestershire sauce
07 -
5 grams salt
08 -
2 grams ground black pepper
→ Onion Topping
09 -
3 large yellow onions, thinly sliced
10 -
30 grams unsalted butter
11 -
240 milliliters beef or chicken broth
→ Finishing
12 -
150 grams Swiss cheese, sliced thickly
# Steps:
01 -
In a large mixing bowl, gently combine ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper until just combined to maintain tenderness.
02 -
Form the mixture into a loaf shape that fits comfortably in your slow cooker, avoiding excessive compression to preserve lightness.
03 -
Melt butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring every few minutes, for approximately 20 minutes until golden, soft, and fragrant.
04 -
Add broth to the caramelized onions, stirring to deglaze the pan. Simmer for one minute allowing onions to absorb the broth and flavors.
05 -
Evenly spoon the onion and broth mixture over the shaped beef loaf in the slow cooker to ensure flavor distribution.
06 -
Cover and cook on low heat for 6 to 8 hours, or until the beefloaf is cooked through and firm to the touch, with clear juices.
07 -
About 10 minutes before serving, layer Swiss cheese slices atop the loaf. Cover again to melt the cheese to a gooey consistency.
08 -
Carefully slice the beefloaf and serve warm, optionally topped with extra caramelized onions and melted cheese for enhanced flavor.
# Notes:
01 -
For enhanced flavor, lightly toast breadcrumbs before mixing. Adding a pinch of sugar can aid onion caramelization. Let the meatloaf rest 15 minutes before slicing for juiciness.