Description
Easy Crockpot Meatloaf with Savory Onion & Swiss Melt. Tender, flavorful slow cooker comfort, perfect for busy weeknights. Set it and forget it!
Ingredients
Scale
- For the Hearty Meatloaf Base:
- 2 lbs ground beef (80/20 lean)
- 1 cup plain breadcrumbs
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 2 tbsp Worcestershire sauce
- 1/4 cup ketchup
- Savory Onion & Swiss Melt Topping:
- 1 large yellow onion, thinly sliced
- 2 tbsp butter
- 1/2 cup beef broth, divided
- 6–8 slices Swiss cheese
- Flavor Boosters & Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Mix the Meatloaf Magic:: Okay, first things first, grab a big bowl. Toss in your ground beef, breadcrumbs, egg, milk, Worcestershire, ketchup, garlic powder, onion powder, salt, and pepper. Now, get in there with your hands! Seriously, don’t be shy. Mix it until everything is just combined. Overmixing makes it tough, and we want tender meatloaf, not a hockey puck! I always squish it between my fingers, feeling for any unmixed spots. It should feel uniform but not overly compacted.
- Shape and Sear (Optional, but Recommended!):: On a clean surface, gently shape your meat mixture into a loaf shape that will fit comfortably in your slow cooker. If you have time, sear it in a hot skillet with a little oil for 3-4 minutes per side. This step, honestly, adds so much depth and a lovely crust to your Crockpot Meatloaf. I didn’t expect it to make such a difference the first time I tried it, but wow! It locks in flavor and gives it a beautiful color. Don’t worry if it’s not perfect; it’s going into the slow cooker anyway.
- Set Up Your Slow Cooker:: Carefully transfer your shaped meatloaf to your slow cooker. I usually line mine with parchment paper or a slow cooker liner for easier cleanup – trust me on this, it’s a game-changer! No more scrubbing stuck-on bits. Pour about 1/4 cup of beef broth around the base of the meatloaf. This helps keep things moist and adds a little extra flavor as it cooks. Cover it up, and set it to low for 6-8 hours or high for 3-4 hours. The smell will start to fill your kitchen, and oh, it’s divine!
- Prepare the Savory Onion Melt:: About 30-45 minutes before your Crockpot Meatloaf is done, grab a skillet. Melt the butter over medium heat. Add your thinly sliced yellow onion and cook, stirring occasionally, until they’re soft and beautifully caramelized – about 15-20 minutes. This step is crucial for that savory sweetness. Pour in the remaining 1/4 cup of beef broth and let it simmer for a few minutes until it reduces slightly and the onions are coated. I always taste a little onion right here; it should be sweet and savory, never bitter.
- Add the Cheesy Finish:: Once the meatloaf is cooked through (it should reach an internal temperature of 160°F or 71°C), carefully top it with your savory caramelized onions. Then, lay those glorious Swiss cheese slices all over the top. Put the lid back on your slow cooker and let it cook for another 10-15 minutes, or until the cheese is wonderfully melted and bubbly. This is where the magic happens, watching that cheese get all gooey. It’s truly a sight!
- Rest, Slice, and Serve This Crockpot Meatloaf:: Once the cheese is melted, turn off your slow cooker. It’s important to let your Crockpot Meatloaf rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender, moist slice every time. If you slice it too soon, all those delicious juices run out, and nobody wants a dry meatloaf! Carefully transfer it to a cutting board, slice into thick pieces, and serve immediately. It should look perfectly browned, smell incredible, and taste like pure comfort.