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Crockpot French Onion Beefloaf

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A comforting and hearty beefloaf made with ground beef, caramelized onions, and melted Swiss cheese, all cooked slowly in a crockpot.

Ingredients

Scale
  • 900 grams ground beef
  • 120 grams breadcrumbs
  • 50 grams grated Parmesan cheese
  • 60 milliliters whole milk
  • 2 large eggs
  • 15 milliliters Worcestershire sauce
  • 5 grams fine sea salt
  • 2 grams freshly ground black pepper
  • 2 large yellow onions
  • 28 grams unsalted butter
  • 240 milliliters beef broth
  • 8 slices Swiss cheese

Instructions

  1. Combine the ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and black pepper in a large mixing bowl.
  2. Form the beef mixture into a compact loaf and place it gently in the base of the crockpot.
  3. Melt the unsalted butter in a medium skillet over medium heat. Add the sliced yellow onions and cook, stirring occasionally for about 20 minutes, or until they are deeply golden and softened.
  4. Stir in the beef broth with the caramelized onions and allow the mixture to absorb and enrich for an additional 2 minutes.
  5. Spoon the caramelized onion and broth mixture evenly over the prepared beefloaf in the crockpot.
  6. Cover the crockpot and cook on low heat for 360 to 480 minutes, or until the beefloaf is cooked through and the juices run clear.
  7. Layer the Swiss cheese slices on top of the hot beefloaf about 10 minutes before serving. Cover again and allow the cheese to melt completely.
  8. Slice the beefloaf and serve warm, ensuring each portion is topped with melted cheese and caramelized onions.

Notes

For more intense flavor, let the beefloaf sit in the fridge for an hour before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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