Ingredients
Equipment
Method
- If you choose to sauté your onions for added depth of flavor, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the 1 cup of finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Set aside to cool slightly. If you prefer not to sauté, you can add the finely chopped raw onion directly to the meat mixture.1 tablespoon olive oil, 1 cup finely chopped yellow onion
- In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, Worcestershire sauce, salt, black pepper, garlic powder, and dried thyme. Add the cooled, sautéed (or raw) finely chopped onion.1.5 pounds ground beef, 1/2 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1 cup finely chopped yellow onion
- Using your hands or a large spoon, gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf. A gentle mix ensures a tender texture.
- Form the mixture into a loaf shape. You can either place it directly into your crockpot or, for a slightly more uniform shape and to potentially avoid sticking, line your crockpot insert with parchment paper, leaving some overhang for easy lifting. Alternatively, you can press the mixture into a loaf pan and then place it into the crockpot insert.
- In the same skillet (or a clean one), melt the 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the 1 cup of thinly sliced yellow onion and cook, stirring occasionally, until softened and beginning to caramelize, about 10-15 minutes. Stir in the 1/4 cup of beef broth and 1/2 teaspoon of dried thyme. Simmer for another 2-3 minutes until the liquid has slightly reduced and the onions are tender and fragrant.1 tablespoon butter, 1 tablespoon olive oil, 1 cup thinly sliced yellow onion, 1/4 cup beef broth, 1/2 teaspoon dried thyme
- Spread the caramelized onion mixture evenly over the top of the meatloaf in the crockpot. This will create a delicious, savory layer during the cooking process.
- Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2.5-3.5 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C) and it is cooked through. Cooking time may vary depending on your specific crockpot model.
- About 15-20 minutes before the end of the cooking time, carefully remove the crockpot lid. Sprinkle the 1 cup of shredded Gruyere or Swiss cheese evenly over the caramelized onions.1 cup shredded Gruyere or Swiss cheese
- Replace the lid and continue to cook for the remaining 15-20 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Once cooked and the cheese is melted, carefully remove the meatloaf from the crockpot onto a serving platter. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf. Garnish with fresh parsley if desired.1 tablespoon chopped fresh parsley
Notes
Refrigerate leftovers for up to 3-4 days. Freeze for up to 2-3 months.
