I love how easy this recipe is to throw together. The crockpot takes all the hard work out of cooking while still delivering a deeply flavorful and juicy meatloaf. The French onion soup adds a richness I can’t get enough of, and the Swiss cheese melted over the top is the perfect finishing touch. It’s also great for meal prepping or feeding a family, and the leftovers taste just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup French onion soup 1/4 cup chopped fresh parsley 1 egg 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 4 slices Swiss cheese
Directions
In a large bowl, I combine the ground beef, breadcrumbs, Parmesan cheese, French onion soup, parsley, egg, garlic powder, salt, and pepper.
I mix everything just until combined, making sure not to overwork the meat.
I shape the mixture into a loaf and place it in the crockpot.
I cook on low for 6–7 hours or on high for about 3–4 hours, until the meatloaf is cooked through.
About 10 minutes before serving, I lay the Swiss cheese slices over the top, cover the lid again, and let the cheese melt.
I remove the meatloaf from the crockpot carefully and let it rest for a few minutes before slicing.
Servings and timing
This recipe serves about 4 people. The prep time is roughly 10 minutes, and it cooks for 6–7 hours on low or 3–4 hours on high in the crockpot.
Variations
I sometimes swap out the ground beef for ground turkey or chicken for a lighter version. If I want a bolder flavor, I add caramelized onions to the meat mixture or mix in a little Worcestershire sauce. For a cheese variation, provolone or mozzarella works beautifully in place of Swiss.
storage/reheating
To store, I let the meatloaf cool completely and then place slices in an airtight container in the fridge for up to 4 days. For reheating, I microwave individual slices for 1–2 minutes or warm them in the oven at 325°F until heated through. It also freezes well—I wrap slices individually and keep them in a freezer-safe bag for up to 2 months.
FAQs
How do I know when the meatloaf is done in the crockpot?
I check for doneness with a meat thermometer—the internal temperature should reach 160°F. That ensures it’s cooked safely and perfectly.
Can I use dry onion soup mix instead of French onion soup?
I can, but it changes the texture and moisture level. The canned soup gives it a juicy, rich flavor that blends better with the meat.
What can I use instead of breadcrumbs?
If I’m out of breadcrumbs, I like to use crushed crackers, rolled oats, or even panko. They all help bind the meatloaf nicely.
Can I make this meatloaf ahead of time?
Yes, I often mix the ingredients and shape the loaf the night before, then refrigerate it until I’m ready to cook it in the morning.
What sides go well with this meatloaf?
I love serving it with mashed potatoes, roasted vegetables, or a crisp green salad. Even buttered noodles work great on busy nights.
Conclusion
This Crockpot French Onion Meatloaf With Melted Swiss Cheese is one of those go-to comfort meals I keep coming back to. It’s simple, flavorful, and always satisfies. Whether I’m cooking for family or meal prepping for the week, it’s a slow cooker gem that never disappoints.
