This comforting twist on classic meatloaf is infused with the rich, savory-sweet flavors of French onion soup. Slow-cooked to tender perfection and topped with melted, bubbly cheese, it’s a hearty, hands-off meal perfect for busy days.
Ingredients
For the meatloaf:
· 2 lbs ground beef (80/20 for best flavor)
· 1 (10.5 oz) can condensed French onion soup, divided
· 1 cup breadcrumbs (plain or panko)
· 2 large eggs
· ¼ cup ketchup
· 2 tablespoons Worcestershire sauce
· 3 cloves garlic, minced
· 1 teaspoon dried thyme
· ½ teaspoon black pepper
· 1 tablespoon Dijon mustard (optional)
For the topping:
· 1 large onion, thinly sliced
· 1 tablespoon butter or olive oil
· 1 cup shredded Gruyère, Swiss, or provolone cheese
· ¼ cup grated Parmesan cheese
· Fresh parsley, chopped (for garnish)
For the slow cooker “glaze”:
· ½ cup ketchup
· 2 tablespoons brown sugar
· 1 tablespoon Worcestershire sauce
Instructions
- Sauté the onions (optional but recommended):
· In a skillet over medium-low heat, melt butter. Add sliced onions and cook slowly, stirring occasionally, until caramelized (about 20–25 minutes). Set aside.
- Prepare the meatloaf mixture:
· In a large bowl, combine ground beef, ½ can of French onion soup (reserve the rest), breadcrumbs, eggs, ketchup, Worcestershire, garlic, thyme, pepper, and mustard (if using).
· Mix gently with your hands until just combined—do not overmix.
- Shape and place in slow cooker:
· Shape mixture into an oval loaf that fits your slow cooker, leaving at least 1 inch around the sides.
· Place a sheet of aluminum foil or a slow cooker liner in the bottom of the crock (for easier removal).
· Place the loaf in the slow cooker.
- Add liquids and onions:
· Pour the remaining ½ can of French onion soup around (not over) the meatloaf.
· Spread caramelized onions over the top of the meatloaf.
- Cook:
· Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until internal temperature reaches 160°F.
- Add glaze and cheese:
· In a small bowl, mix ketchup, brown sugar, and Worcestershire for the glaze.
· About 30 minutes before serving, spread glaze over meatloaf and sprinkle both cheeses on top.
· Cover and cook another 20–30 minutes until cheese is melted.
- Rest and serve:
· Carefully lift meatloaf out using foil edges or two large spatulas. Let rest 10 minutes before slicing.
· Garnish with fresh parsley. Serve with mashed potatoes, roasted veggies, or crusty bread to soak up the juices.
Tips for Success
· Use a meat thermometer to ensure perfect doneness without overcooking.
· Don’t skip caramelizing the onions—it deepens the French onion flavor.
· For a crustier top, transfer the cooked meatloaf to a baking sheet, add cheese, and broil for 2–3 minutes until golden.
· Make it lighter with ground turkey, but add 1 tablespoon of beef bouillon paste to the mixture for richer flavor.
Variations
· Mushroom addition: Add ½ cup finely chopped sautéed mushrooms to the meat mixture.
· Soup substitute: Use 1 packet dry French onion soup mix + ½ cup water in place of canned soup.
· Bacon twist: Wrap the loaf in bacon strips before cooking.
Storage & Reheating
· Refrigerate leftovers for up to 4 days.
· Freeze sliced portions for up to 3 months.
· Reheat in the oven at 350°F until warmed through, or microwave individual slices.
This French Onion Meatloaf brings cozy bistro flavors to your slow cooker with minimal effort—savory, cheesy, and utterly satisfying.