I love this recipe because it takes the everyday meatloaf to a whole new level. By blending French onion soup into the mix and cooking it low and slow, the meat stays moist while soaking in deep umami flavors. The Swiss cheese on top adds a creamy, melty finish that makes each slice irresistible. And because it’s made in the crockpot, I get to set it, forget it, and come back to a hearty meal ready to serve.
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 → ½ cup grated Parmesan cheese → ½ cup French onion soup (canned or homemade) → ¼ cup chopped fresh parsley → 1 egg → 1 teaspoon garlic powder → ½ teaspoon salt → ½ teaspoon black pepper → 4 slices Swiss cheese (or enough to cover the top of the loaf) → Optional garnish: chopped parsley or caramelized onions
Directions
Make the Meatloaf Mixture: In a large bowl, I combine the ground beef, breadcrumbs, Parmesan cheese, French onion soup, chopped parsley, egg, garlic powder, salt, and black pepper. I mix everything gently by hand or with a spatula until just combined—being careful not to overmix so the meat stays tender.
Shape and Add to Crockpot: I shape the meat mixture into a loaf and place it directly into the bottom of the slow cooker. If I want easier cleanup, I sometimes line the base with parchment paper or foil.
Cook on Low: I cover and cook the meatloaf on low for 6–7 hours or on high for 3–4 hours. It should reach an internal temperature of 160°F when it’s fully cooked.
Add the Cheese: About 10–15 minutes before serving, I place the Swiss cheese slices on top of the meatloaf. I cover the lid again and let the heat melt the cheese completely.
Serve: Once the cheese is gooey and melted, I lift the meatloaf out carefully, slice it up, and serve it with mashed potatoes, green beans, or a crusty slice of bread to soak up any extra juices.
Servings and timing
Servings: 4–5 Preparation Time: 15 minutes Cooking Time: 6–7 hours on low (or 3–4 hours on high) Total Time: About 6.5–7.5 hours (hands-off)
Variations
When I want a deeper onion flavor, I sauté half a diced onion until golden and mix it in with the meat. I’ve also swapped the Swiss cheese for provolone or Gruyère when I want something a little different. To make it a bit spicier, I add a dash of hot sauce or a pinch of crushed red pepper flakes to the mix.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover slices with foil and warm them in the oven at 325°F for 10–15 minutes, or heat them gently in the microwave. If freezing, I wrap individual slices in plastic wrap and foil, then freeze for up to 2 months.
FAQs
Can I use ground turkey instead of beef?
Yes, I’ve used ground turkey and it works great. I just make sure to add an extra tablespoon of olive oil to keep it from drying out.
Can I make this ahead of time?
Definitely. I often mix and shape the loaf the night before, then store it covered in the fridge until I’m ready to start the slow cooker the next day.
Do I have to use Swiss cheese?
Not at all. I’ve used mozzarella, provolone, and Gruyère—all melt beautifully and bring their own flavor twist.
How do I know when it’s done?
I check with a meat thermometer—when the internal temp hits 160°F, the meatloaf is fully cooked and safe to eat.
Can I add vegetables?
Yes, sometimes I finely grate carrots or zucchini into the mixture for extra moisture and nutrition. Just be sure to squeeze out excess liquid first.
Conclusion
This Crockpot French Onion Meatloaf with Melted Swiss Cheese is everything I want in a comfort meal—rich, tender, cheesy, and full of flavor. It’s easy to prep, low effort, and always hits the spot. Whether I’m feeding the family or making something cozy for myself, this recipe never disappoints.
Slow-cooked meatloaf meets rich French onion flavor in this easy crockpot recipe topped with creamy, melted Swiss cheese. A cozy, comforting dinner winner.
Ingredients
→ Meatloaf Mixture:
1 pound ground beef
1 cup breadcrumbs
½ cup grated Parmesan cheese
½ cup French onion soup (canned or homemade)
¼ cup chopped fresh parsley
1 egg
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
→ Topping:
4 slices Swiss cheese (or enough to cover top)
→ Optional Garnish:
Extra chopped parsley
Caramelized onions
Instructions
1. Prepare the Meatloaf:
In a large bowl, combine ground beef, breadcrumbs, Parmesan, French onion soup, parsley, egg, garlic powder, salt, and pepper.
Mix gently until just combined (do not overmix).
2. Shape and Cook:
Shape the mixture into a loaf and place directly into the slow cooker.
Optional: Line the base with parchment paper or foil for easy cleanup.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until internal temperature reaches 160°F (71°C).
3. Add the Cheese:
About 10–15 minutes before serving, place Swiss cheese slices on top.
Cover the lid and let the cheese melt.
4. Serve:
Carefully lift out the meatloaf, slice, and serve with mashed potatoes, green beans, or crusty bread.
Notes
For deeper onion flavor, sauté chopped onions and add them to the mix.
Try variations like provolone, mozzarella, or Gruyère for different cheese profiles.
Add finely grated carrots or zucchini for moisture and nutrition (squeeze out excess liquid first).
