Prep Time: 20 mins | Cook Time: 4-6 hours on LOW | Serves: 6-8
Ingredients
For the Meatloaf:
· 2 lbs ground beef (85/15 or 90/10)
· 1 (1 oz) packet dry French onion soup mix (like Lipton)
· ½ cup breadcrumbs (plain or Panko)
· 2 large eggs, lightly beaten
· ⅓ cup milk
· ¼ cup ketchup or tomato sauce
· 2 tbsp Worcestershire sauce
· 2 garlic cloves, minced
· 1 tsp dried thyme (optional)
· ½ tsp black pepper
· 1 cup shredded Swiss, Gruyère, or mozzarella cheese
For the Topping & Gravy:
· 1 large sweet onion, thinly sliced
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of onion/celery)
· ½ cup beef broth
· 1 tbsp Worcestershire sauce
· Optional finish: ½ cup shredded cheese and chopped fresh parsley
Instructions
Prep the Slow Cooker
· Lightly grease the insert of a 5-6 quart slow cooker.
· Spread the sliced onions evenly in the bottom.
Make the Meatloaf Mixture
· In a large bowl, combine ground beef, dry soup mix, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, garlic, thyme, and pepper. Mix gently with your hands or a fork until just combined—do not overmix.
· Gently fold in the 1 cup of shredded cheese.
Shape & Place
· Form the mixture into a loaf shape (about 9×5 inches) that will fit in your slow cooker with space around the sides.
· Carefully place the loaf on top of the bed of onions in the slow cooker.
Make the Gravy & Cook
· In a small bowl, whisk together the cream of mushroom soup, beef broth, and 1 tbsp Worcestershire sauce until smooth.
· Pour this mixture over and around the meatloaf (try to cover the top as much as possible).
· Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the internal temperature reaches 160°F (71°C).
Optional Cheese Topping
· If desired, about 30 minutes before the end of cooking, sprinkle the top with extra shredded cheese. Cover again to let it melt.
Serve
· Carefully remove the meatloaf to a cutting board using two large spatulas. Let it rest for 10 minutes before slicing.
· Serve slices topped with the onions and gravy from the slow cooker.
· Garnish with chopped fresh parsley.
Success Tips
· Don’t Overmix: Handle the meat mixture gently for a tender meatloaf.
· Check Temperature: Use a meat thermometer to ensure doneness without drying it out.
· Shape for Your Pot: Ensure the loaf isn’t touching the sides so heat circulates evenly.
· Use a Liner: For easier cleanup, consider a slow cooker liner.
Serving Suggestions
· Classic Sides: Mashed potatoes, buttered egg noodles, or rice to soak up the gravy.
· Vegetables: Green beans, roasted carrots, or a simple salad.
· Bread: Crusty French bread or dinner rolls.
Storage & Reheating
· Refrigerate: Store leftovers in an airtight container for up to 4 days.
· Freeze: Wrap slices individually and freeze for up to 3 months. Thaw in fridge before reheating.
· Reheat: Warm slices in gravy in a covered skillet over low heat or in the microwave.
Delicious Variations
· French Onion Pork: Use ground pork or a pork/beef blend.
· Bacon-Wrapped: Lay bacon strips over the top before cooking.
· Mushroom Lovers: Add sautéed mushrooms to the onion layer.
· Gluten-Free: Use gluten-free breadcrumbs and cream soup.
· Air Fryer/Quick Method: Shape into individual mini loaves and cook at 375°F for 20-25 minutes, using the gravy as a dipping sauce.
This fuss-free, flavorful meatloaf brings the cozy taste of French onion soup to your dinner table with minimal effort!