Crock Pot French Onion Meatloaf
Crock Pot French Onion Meatloaf is a delicious twist on a classic recipe that’s so tender and full of rich flavor with minimal preparation!
A FLAVORFUL CROCK POT MEATLOAF RECIPE
This Slow Cooker French Onion Meatloaf is another comforting way to make a classic dish. It’s packed with rich onion flavor and melty cheese. The meatloaf is tender, juicy, and slow-cooked to perfection with caramelized onions and Swiss cheese in every bite. I am a meatloaf connoisseur so I love playing with different combinations of flavors and this one was a huge hit!! It’s great on a bed of mashed potatoes or alongside roasted or steamed veggies!
So scrumptious! Added to the menu as a keeper!
– Dolores
FREQUENTLY ASKED QUESTIONS:
I think the caramelized onions are optional if you don’t have the time to make them. If you don’t like them, you can certainly skip them. There will still be enough onion flavor from the French onion soup mix.
I tested this recipe with two pounds of ground beef. I know the cost of ground beef has really gone up (I buy in bulk these days) but you could get away with just using one pound. You’ll need to cut the rest of the meatloaf ingredients in half though. Although, I may just leave the original amount of French onion soup. Also, the cooking time won’t be as long. Again, I have not tested it with just one pound so you are going to want to go buy the internal temperature of the ground beef for doneness. It will be 165F degrees when ready.
Absolutely! You can assemble the meatloaf the night before, refrigerate it in the Slow Cooker insert (covered), then pop it in to cook the next day.
This Slow Cooker French Onion Meatloaf goes great with any of your usual sides that you typically serve with regular meatloaf. I served it with steamed green beans and my favorite Mashed Potatoes. Rice and egg noodles are also good sides.
Yes. I haven’t personally tested it in the Instant Pot though. But I can give you my best guess. Obviously, you always need to go by the internal temperature of the meat to know when it is done.
Follow the directions below. I would put the caramelized onions only on top and not the bottom so they don’t cause a burn notice.
Set to manual high pressure for 30 minutes. Allow it to naturally release for about 10 minutes then move the valve setting to “Venting” (this is called a quick release). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid.
You can but you won’t be able to pour the French onion soup mix over it if you plan on using a loaf pan. You could shape it and put it into a larger baking dish (like an 11×7 or 9×13-inch baking dish.) Then pour the French onion soup on top and bake that way.
Preheat oven to 350F. Follow directions below (using the baking dish) and bake for about an hour to an hour and twenty minutes (until it reaches an internal temperature of 165F degrees.)
Leftovers can be transferred to an airtight container for up to 3 days and they should be kept in the fridge.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow onion – a regular yellow onion or a sweet onion will work here.
- butter – either salted or unsalted butter will work.
- lean ground beef – you want a lean meat here so it doesn’t release so much grease. Now, you could use a higher fat meat if that is all you have on hand, just know it will release more grease.
- beefy onion soup mix– if you can’t find the beefy onion soup mix, you can use dry onion soup mix instead. If you are sensitive to sodium, you can use low sodium or no sodium added soup mixes.
- Italian bread crumbs – if you only have regular bread crumbs, just use those. You could use Panko breadcrumbs as well.
- eggs
- milk
- Worcestershire sauce
- Swiss cheese – if you don’t want to use Swiss, try gruyere or provolone cheese.
- French onion soup – you can use low or no sodium onion soup if you need to watch or control your sodium intake. Just FYI – this is condensed French Onion Soup. I rarely use the word “condensed” when referring to things like this or cream of chicken, etc. because a lot of people don’t realize all of those things are condensed and then they are confused because the word “condensed” does not always appear on the cans. I this case I used Campbell’s French Onion Soup. I give the ounces below in the recipe card. If you go by the ounces, you will be getting the right one.
HOW TO MAKE CROCK POT FRENCH ONION MEATLOAF:
In a medium skillet, over medium high heat add butter and allow it to melt then add sliced onions. Allow the onions to caramelize while stirring occasionally (about 10 minutes) If they start to burn at all, turn down the heat some. When ready, add the caramelized onions to the bottom of a 5-6 quart slow cooker. In a large bowl, add ground beef, beefy onion soup mix, Italian bread crumbs, eggs, milk and Worcestershire sauce. Take 5 slices of the Swiss cheese and dice them up into chunks. Add the cheese to the meatloaf mixture in the large bowl.
Mix the meatloaf mixture until combined and shape into a loaf. I find this easiest to do with my hands. Add the loaf to the slow cooker on top of the caramelized onions. Next, pour the French onion soup over the top of the loaf. Cover and cook on low for about 4 hours or high for 3 hours (or until the internal temperature of the meatloaf has reached 165F degrees.) Five minutes before serving, top the meatloaf with the remaining 3 slices of Swiss cheese. Put the cover back on the slow cooker until melted.
Optional: garnish with parsley. Slice and serve.
CRAVING MORE RECIPES?
Crock Pot French Onion Meatloaf
Ingredients
- 1 Tablespoon butter (salted or unsalted)
- 1 yellow onion, sliced
- 2 pounds lean ground beef
- 1 envelope beefy onion soup mix
- ¾ cup Italian bread crumbs
- 2 large eggs
- ¾ cup milk
- 1 Tablespoon Worcestershire sauce
- 8 slices swiss cheese (divided use)
- 10.5 ounce can French onion soup (low or no sodium can be used)
- chopped parsley (optional, for garnish)
Instructions
- In a medium skillet, over medium high heat add 1 Tablespoon butter and allow it to melt then add 1 yellow onion, sliced Allow the onions to caramelize while stirring occasionally (about 10 minutes) If they start to burn at all, turn down the heat some.
- When done, add the caramelized onions to the bottom of a 5-6 quart slow cooker.
- In a large bowl, add 2 pounds lean ground beef, 1 envelope beefy onion soup mix, 3/4 cup Italian bread crumbs, 2 large eggs, 3/4 cup milk and 1 Tablespoon Worcestershire sauce.
- Take 5 slices of Swiss cheese and dice them up into chunks. Add the cheese to the meatloaf mixture in the large bowl.
- Mix the meatloaf mixture until combined and shape into a loaf. I find this easiest to do with clean hands.
- Careful add the loaf to the slow cooker on top of the caramelized onions.
- Next, pour 10.5 ounce can French onion soup over the top of the loaf.
- Cover and cook on low for about 5-6 hours or on high for about 3 hours (or until the internal temperature of the meatloaf has reached 165F degrees)
- Five minutes before serving, top the meatloaf with the remaining 3 slices of Swiss cheese. Put the cover back on the slow cooker until melted.
- Optional: garnish with chopped parsley. Slice and serve. I like to take a little bit of the juices left in the slow cooker and pour it over the slices.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- FYI – this is a can of condensed French Onion Soup that is used. I rarely use the word “condensed” when referring to things like this or cream of chicken soup, etc. because a lot of people don’t realize all of those things are actually condensed and then they are confused because the word “condensed” does not always appear on the cans. I this case I used Campbell’s French Onion Soup. I give the ounces above in the recipe card. If you go by the ounces, you will be getting the right one. If it is not a condensed soup, it will have more ounces.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
So incredibly delicious! This is the best meatloaf me and my husband have ever tried! I won’t make meatloaf any other way now! Thank you so much Brandie for this recipe!! If I could give it more than 5 stars I would!!
Makes my day to read! Thank you Julie!
Could you double the receipe and still do in crock pot
This was the easiest and best tasting crock pot meatloaf French onion soup.
Amazon has French onion soup, most Walmarts do. I use box dry
The meatloaf was amazing! Super easy and super yummy. My husband and son want me to add garlic. It doesn’t sound right to me. What are your thoughts?
I added 3 cloves minced garlic to the sauted onions.
Excellent dinner and it tastes great! When making the loaf I pressed the mixture into a bread loaf pan and it made a perfect shape. The loaf slid out exactly where it should be in the crock pot and retained it’s shape. Thank you for the recipe!
Delicious! I added a little crushed red pepper and used small marinated mozzarella balls instead of cubed Swiss, only because I had them. Will definitely make this again!
I tried this yesterday and it was the best meatloaf I’ve ever made will definetly be making again
this is delicious!
can you use condensed French onion soup? thanks!
It is condensed French onion soup – sorry for the confusion 🙂
thank you!
To make this, but wondering if I can do it in the oven? If so, what temperature and how long do you think?
I give detailed instructions above in the frequently asked questions section 🙂
Wow! It’s been a long time since I have found a recipe that I will make again and again. This was the first time I’ve made meatloaf in the crockpot- game changer! The onion flavor and the melted Swiss cheese on top gave this classic dish a new flare! It was moist and everyone wanted a second helping. Delicious!!
Woo hoo! Thanks so very much Michele! I appreciate you taking the time to come back and comment. I love hearing that you really enjoyed the recipe!
Very tasty and easy
Dear Brandie-
Thank You for this excellent recipe. Crock pot meals are the best and this one was easy and came out perfectly. There is only two of us but we’ve made a big dent in the serving and looks like we’ll be able to finish it up with delicious sandwiches, even if we have to come up with “meatloaf surprise”. We might even share this with company next time. Mmmmm, good.
Oh yay!! What a wonderful comment Martha! It made my day to read and I am so thankful you took the time to come back and let me know that you enjoyed it!!
I never considered meatloaf in a crockpot, but it was a great idea! We have had temps in the 100s and didn’t want to turn on the oven. The only comment I have is to add more spiciness to the meat mixture. It needs a little zing. Will be a keeper for me. Thanks, Brandie, for all your great recipes
Now this was interesting. Middle of the Summer, air conditioning running full on, and both of us wanting a slice of meatloaf. What else is to be done, except fire up the oven, and heat the entire house. I had never considered a meat loaf in the crock pot, but it does NOT heat the entire house, just a wee bit of warmth on your counter top. So what is that except a huge energy savings, and saving costs when you eat, are hard to find today, so let’s just try this thing out.
So a very easy to put together loaf, who doesn’t adore some sautéed onion? Then the loaf itself with it’s “French Onion” flavor, how tasty. About 5 1/2 hours later it was pulling up to 170 degrees, on low, and it came out of the crock, all as a loaf, firm and as tasty as could be. Some smashed taters, and little serving of green beans, and dinner was served.
So 2 days in a row, winner winner, tasty dinner. This will leave us with at least one, if not 2 more dinners, and I imagine quite a few sammiches. Costs were saved, dinner was served, and the house was as cool when we ate, as it was when I started cooking.
Thanks Brandie.
Ha! So funny! Thanks so very much George! I guess the positive side is that even though it’s warm outside, you didn’t have to turn on the oven, right? Thanks so much for leaving such a great comment!!
So scrumptious! Added to the menu as a keeper!
Thanks so much Dolores!