Crockpot French Onion Beefloaf With Melted Swiss Cheese

2 pounds beef.

1 cup breadcrumbs.

8 slices Swiss cheese.

1/2 cup Parmesan cheese.

1/4 cup milk.

2 eggs.

1 tablespoon Worcestershire sauce.

1 teaspoon salt.

1/2 teaspoon pepper.

2 large onions.

2 tablespoons butter.

1 cup broth.

In a large bowl, combine the beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Mix until well combined.

Shape the mixture into a loaf and place it in the crockpot.

In a pan, melt butter over medium heat and caramelize the onions, stirring occasionally for about 20 minutes until they are golden and soft.

Once the onions are caramelized, stir in the broth and allow it to absorb into the onions.

Layer the caramelized onions and broth over the beefloaf in the crockpot.

Slow cook on low for 6 to 8 hours until the beefloaf is thoroughly cooked through.

About 10 minutes before serving, layer the Swiss cheese slices on top of the beefloaf and allow them to melt.

Serve the beefloaf warm, topped with melted Swiss cheese and caramelized onions for a delicious meal.

Caramelizing the onions slowly ensures they reach their sweet, golden perfection, enhancing the dish’s overall flavor.
The Swiss cheese melts beautifully over the beefloaf, adding a rich and creamy finish.

It is important to consider this information as approximate and not to use it as definitive health advice.