Description
This hearty meatloaf combines beef and caramelized onions for a rich flavor.
Ingredients
Scale
- 2 lbs ground beef (80/20 blend)
- 1 cup finely diced yellow onion
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt (for onions)
- 1/2 teaspoon sugar (optional)
- 1/4 cup beef broth
- 6–8 slices Gruyère cheese
- 1/2 cup shredded mozzarella (optional)
Instructions
- Start off by heating the butter and olive oil in a skillet over medium heat. Once hot, add the sliced onions along with the salt. Stir them frequently as they cook for about 25 to 35 minutes, or until they reach a rich golden brown color. If you like, add a pinch of sugar during the cooking process to enhance the caramelization. Once they’ve caramelized, deglaze the pan with the beef broth and cook for an additional 2-3 minutes, then allow them to cool slightly.
- In a large mixing bowl, combine the ground beef and finely diced onion. Add the breadcrumbs, eggs, whole milk, minced garlic, Worcestershire sauce, thyme, salt, black pepper, onion powder, garlic powder, and parsley. Gently mix everything until just combined. Avoid overmixing to keep the meatloaf tender and juicy.
- Shape the meat mixture into a firm loaf, making sure to pack it well without being overly compressed. Lightly grease your crockpot or line it with parchment paper for easy cleanup. Place the shaped loaf inside the crockpot, then spoon two-thirds of the caramelized onions on top, reserving the rest for later. Cover the crockpot with its lid and set it to cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the meatloaf’s internal temperature reaches 160°F (71°C).
- Once the cooking time is up, top the meatloaf with sliced Gruyère and, if you choose, shredded mozzarella cheese. Cover again and cook on HIGH for an additional 10–15 minutes.
- After the cheese has melted, carefully remove the meatloaf from the crockpot. Let it rest for 10–15 minutes before slicing to allow the juices to redistribute. Serve warm, topped with the reserved caramelized onions.
Notes
Cooking times may vary based on the size of your crockpot and the thickness of the meatloaf.
- Prep Time: 20 minutes
- Cook Time: 6 hours 0 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 750 mg
- Protein: 34 g