Crockpot French Onion Meatloaf!!!

This Crockpot French Onion Meatloaf is a clever twist on a classic comfort food, bringing the savory, umami-rich flavors of French onion soup into a juicy meatloaf. By slow-cooking the beef with Swiss cheese tucked inside, you get a tender result that won’t dry out, while the soup mix provides a concentrated flavor boost that perfectly mimics a slow-simmered broth.Crockpot French Onion MeatloafIngredientsTHE MEATLOAF BASE AMOUNTGround beef 2 lbsFrench onion soup mix 1 packetBreadcrumbs 1 cupEggs 2Milk 1/4 cupFLAVORS & FILLING AMOUNTSwiss cheese, shredded (divided) 1 cup (plus extra for topping)Chopped onions 1/2 cupWorcestershire sauce 1 tablespoonKetchup (optional) 1/2 cupSalt and black pepper To tasteHow To Make Crockpot French Onion Meatloaf:Step 1: Mix the Ingredients: In a large mixing bowl, combine the 2 lbs of ground beef, the soup mix packet, breadcrumbs, 2 eggs, 1/4 cup of milk, and the 1 cup of Swiss cheese. Add the chopped onions, Worcestershire sauce, and salt and pepper. Mix thoroughly with your hands or a sturdy spoon until everything is evenly distributed.Step 2: Shape and Load: Form the beef mixture into a neat, compact loaf shape. Place it carefully into the bottom of your slow cooker.Note: If you are using the optional ketchup, you can brush it over the top of the loaf at this stage.Step 3: Slow Cook: Cover the crockpot and set it to Low. Cook for 6 hours. The slow cooking ensures the onions soften and the cheese melts into the meat, keeping it incredibly moist. Use a meat thermometer to ensure the internal temperature reaches 160°F.Step 4: The Cheesy Finish: About 15 minutes before you are ready to eat, open the lid and sprinkle a generous handful of additional Swiss cheese over the top of the meatloaf. Replace the lid and let it cook for the final 15 minutes until the cheese is gooey and melted.Step 5: Rest and Serve: Carefully lift the meatloaf out of the crockpot (using two spatulas can help). Let it rest for 5 minutes on a cutting board; this allows the juices to redistribute so the slices stay intact.