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Crockpot French Onion Beefloaf

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A comforting beefloaf simmered in the crockpot with caramelized onions and Swiss cheese.

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, grated Parmesan cheese, whole milk, eggs, Worcestershire sauce, fine sea salt, and freshly ground black pepper in a large mixing bowl. Mix thoroughly until everything is evenly blended.
  2. Form the beef mixture into a compact loaf and gently place it at the bottom of the crockpot.
  3. Melt the unsalted butter in a medium skillet over medium heat. Add the sliced yellow onions and sauté, 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 let it absorb the flavors for about 2 minutes.
  5. Spoon the caramelized onion and broth mixture evenly over the prepared beefloaf in the crockpot.
  6. Cover 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 and allow the cheese to melt completely.
  8. Slice and serve warm, ensuring each portion is topped with melted cheese and generous portions of caramelized onions.

Notes

For additional flavor, consider adding herbs such as thyme or parsley to the meat mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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