Crockpot French Onion Beefloaf

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Introduction

If you love the deep, savory flavor of French onion soup and the hearty comfort of meatloaf, this recipe is a perfect marriage of both! Slow-cooked in the crockpot, this French Onion Beefloaf stays moist and tender, soaking up all the oniony goodness. It’s an easy, hands-off dinner that fills your kitchen with an irresistible aroma — ideal for cozy weeknights or Sunday suppers.

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Ingredients

For the Beefloaf:

• 2 lbs (900 g) ground beef (80/20 works best)
• 1 packet (1 oz) French onion soup mix (or homemade mix — see note below)
• 1 cup breadcrumbs (plain or seasoned)
• 2 large eggs
• ½ cup milk
• ½ cup shredded mozzarella or Swiss cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)

For the Onion Topping:

• 2 medium onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp brown sugar
• ½ cup beef broth
• 1 tbsp balsamic vinegar (optional, for deeper flavor)

Optional Glaze:

• ¼ cup ketchup
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar

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Instructions

Step 1: Caramelize the Onions

1. In a skillet, melt butter and olive oil over medium heat.
2. Add sliced onions and brown sugar. Cook slowly, stirring occasionally, until the onions turn soft and golden brown (about 15–20 minutes).
3. Stir in beef broth and balsamic vinegar. Simmer for 2–3 minutes until slightly thickened. Set aside.

Step 2: Prepare the Beefloaf Mixture

1. In a large mixing bowl, combine ground beef, soup mix, breadcrumbs, eggs, milk, cheese, chopped onion, garlic, Worcestershire sauce, salt, and pepper.
2. Mix gently with your hands or a spoon until just combined — avoid overmixing to keep it tender.
3. Shape the mixture into a loaf shape.

Step 3: Assemble in the Crockpot

1. Line the bottom of your crockpot with a few spoonfuls of caramelized onions.
2. Place the meatloaf on top.
3. Spread the remaining onions over the top of the loaf.
4. (Optional) Mix ketchup, Dijon, and brown sugar for the glaze, then brush it over the top.

Step 4: Slow Cook

1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until fully cooked (internal temp: 160°F / 71°C).
2. Once done, let it rest for 10 minutes before slicing.

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Step 5: Serve & Enjoy

Serve thick slices of the beefloaf with the caramelized onions spooned on top. Pairs beautifully with:

• Mashed potatoes
• Roasted green beans
• Buttered noodles
• Or a crusty loaf of bread (to mop up all the onion gravy!)

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Tips & Variations

• Make it cheesy: Layer a few slices of Swiss or provolone cheese on top during the last 15 minutes of cooking.
• Homemade onion soup mix: Combine ¼ cup dried minced onion, 2 tsp beef bouillon granules, ½ tsp onion powder, and a pinch of parsley and pepper.
• For extra flavor: Add a splash of red wine to the onion topping while cooking.

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