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thick slices of beef meatloaf covered partly with golden-brown soft onion ribbons and brown onion gravy on a plain platter, with no red glaze, cheese, side dishes or garnish
Andre Lewis

Crockpot French Onion Meatloaf

French onion flavor starts in a skillet, where sliced onions need enough time to turn golden before they go around the loaf, because the crockpot will soften raw onions, but it won't give them that browned sweetness. A modest amount of broth makes a spoonable sauce rather than submerging the meat. Lift the rested loaf with a foil sling and thicken the onion juices separately so the slices get a proper coating instead of a watery puddle.
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Prep Time 25 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup plain dry breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 3/4 cup low-sodium beef broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp neutral oil for sling

Method
 

  1. Cook sliced onions in butter in a large skillet over medium-low heat for 30 to 35 minutes, stirring often, until golden. Season with 1/4 teaspoon salt and cool 1/2 cup of the onions on a plate.
  2. Fold heavy-duty foil into a wide sling in a 6-quart slow cooker, leaving handles above the rim, and oil the center. Soak breadcrumbs in milk for 5 minutes.
  3. Stir eggs, cooled 1/2 cup onions, Worcestershire, thyme, remaining salt and pepper into the crumbs. Fold in beef and shape an 8-by-5-inch loaf about 3 inches high on the sling.
  4. Arrange remaining onions around the loaf and pour broth around its sides. Cover and cook on low for about 6 hours, checking that the center reaches 160°F before removing it.
  5. Turn off the cooker and rest the loaf for 10 minutes. Lift to a platter with the sling and pour the onion cooking liquid into a saucepan, spooning off excess surface fat.
  6. Stir cornstarch with cold water and whisk into the simmering onion liquid. Simmer for 2 to 3 minutes until lightly thickened, then serve over 8 meatloaf slices.