If you’re craving something creamy and comforting on a cold night, this is it.
This Crockpot French Onion Beefloaf takes everything you love about soup and puts it in a loaf. It is the ultimate hands-off meal for your busy family. You can set it and forget it while you go about your day.
Why You’ll Make This Again
This recipe is a total game changer for Winter comfort food cravings. You get the rich flavor of caramelized onions without standing over a stove all night.
It is perfect for a quick weeknight dinner because the slow cooker does the work. Your house will smell amazing when you walk through the door after work. Plus, the melted Gruyere cheese makes every single bite feel like a treat.
How This Comes Together
You start by giving the onions a quick head start in a pan. This builds a deep, savory base that flavors the entire meatloaf. Then, you just mix the beef and shape it into a loaf. Minimal effort leads to maximum flavor with this simple method.
What You’ll Need
Most of these items are pantry staples you likely have in your kitchen right now.
- 2 lbs Ground Beef (80/20)
- 1 packet French Onion Soup Mix
- 1 cup Breadcrumbs
- 2 large Eggs
- 1/2 cup Beef Broth
- 1/4 cup Worcestershire Sauce
- 1 cup Shredded Gruyere Cheese
- 1 large Yellow Onion, thinly sliced
- 2 tablespoons Unsalted Butter
- 1/2 teaspoon Black Pepper
Step-By-Step Directions
- In a skillet over medium heat, melt butter and sauté onions until deeply caramelized, approximately 15 minutes.
- In a large bowl, combine ground beef, soup mix, breadcrumbs, eggs, half of the beef broth, and Worcestershire sauce.
- Form the beef mixture into an oval loaf shape.
- Place the loaf into the slow cooker and top with the caramelized onions.
- Pour the remaining beef broth around the base of the loaf in the slow cooker.
- Cover and cook on LOW for 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.
- Top the loaf with shredded Gruyere cheese during the final 15 minutes of cooking.
- Rest the meatloaf for 10 minutes before slicing and serving.
How To Serve It
Serve a thick slice of this Crockpot French Onion Beefloaf over a pile of creamy mashed potatoes. The extra juices from the crockpot act like a built-in onion gravy. Add some roasted green beans or a simple side salad for a complete meal. It is fancy enough for guests but easy enough for a Tuesday.
Leftovers & Storage
Store any extra beefloaf in an airtight container in the fridge. It stays fresh and delicious for three days. You can also freeze individual slices for easy lunches later on. Just wrap them tightly before freezing for up to two months. Reheat in the microwave or oven until warmed through.
Make It Even Better
- Don’t skip the step of caramelizing the onions first for the best flavor.
- Avoid overmixing the beef so the loaf stays tender and juicy.
- Use a meat thermometer to ensure the center reaches exactly 160 degrees.
- Shred your own cheese for a much smoother melt than pre-shredded bags.
- This is the perfect meal for a cozy Sunday afternoon at home.
- Line your slow cooker for the easiest cleanup you will ever have.
Easy Ways To Change It Up
- Swap the ground beef for ground turkey for a lighter version.
- Use Swiss or Provolone cheese if you cannot find Gruyere.
- Add sliced mushrooms to the onion mixture for extra earthy flavor.
- Try this in the Fall for a perfect back-to-school dinner.
Quick Questions
Can I cook this on high?
You can cook it on high for 3-4 hours if you are in a rush. However, the low setting produces a much more tender and moist beefloaf.
What if I don’t have beef broth?
You can use water with a little extra Worcestershire sauce or even a splash of red wine. This helps keep the bottom of the loaf from scorching.
I hope your family loves this cozy meal as much as mine does. It’s the perfect way to end a long day with zero stress.
— Ethan
Crockpot French Onion Beefloaf
Ingredients
Method
- In a skillet over medium heat, melt butter and sauté onions until deeply caramelized, approximately 15 minutes.
- In a large bowl, combine ground beef, soup mix, breadcrumbs, eggs, half of the beef broth, and Worcestershire sauce.
- Form the beef mixture into an oval loaf shape.
- Place the loaf into the slow cooker and top with the caramelized onions.
- Pour the remaining beef broth around the base of the loaf in the slow cooker.
- Cover and cook on LOW for 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.
- Top the loaf with shredded Gruyere cheese during the final 15 minutes of cooking.
- Rest the meatloaf for 10 minutes before slicing and serving.
