Description
A savory and comforting slow‑cooker meatloaf featuring caramelized sweet onions, flavorful French onion soup mix, and topped with melted Swiss (or Gruyère/provolone) cheese.
Ingredients
- 3‑4 large sweet onions, sliced
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon granulated sugar
- 1 pound ground beef
- 1 cup Italian‑herb bread crumbs
- 1 cup milk
- 1 egg
- 1 oz. French onion soup mix
- ½ cup cooking sherry
- ½ teaspoon Worcestershire sauce
- 4 oz Swiss, Gruyère, or provolone cheese
- Fresh thyme sprigs (for garnish)
Instructions
- Slice onions and layer them at the bottom of a 6‑quart slow cooker. Sprinkle with salt, pepper, and sugar, then dot with butter.
- In a bowl, combine ground beef, bread crumbs, milk, egg, and onion soup mix. Shape the mixture into a loaf.
- Pour cooking sherry and Worcestershire sauce over the onions, then place the meatloaf on top.
- Cook on HIGH for about 3 hours (or LOW for longer) until the internal temperature reaches 160 °F.
- Top the meatloaf with cheese and cook an additional 20‑30 minutes, until the cheese is melted and gooey.
- Garnish with fresh thyme, slice, and serve with onions and pan juices.
Notes
- Caramelizing onions first in a skillet (15‑20 minutes) deepens flavor.
- Swiss cheese can be swapped with Gruyère or provolone.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for longer storage.
- Check doneness with an internal meat thermometer (160 °F for beef).
Nutrition
- Serving Size: 1 slice (approx. 1/6 recipe)
- Calories: ≈ 327 kcal
- Sugar: ≈ 2 g
- Sodium: ≈ 860 mg
- Fat: ≈ 20 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 8 g
- Trans Fat: ≈ 1 g
- Carbohydrates: ≈ 6 g
- Fiber: ≈ 0.3 g
- Protein: ≈ 28 g
- Cholesterol: ≈ 143 mg
