Onion Beefloaf

Prepare the onions:

• Place the sliced onions in the bottom of the slow cooker. Dot with butter, season with salt, pepper (and a little sugar if you like a sweeter caramelization). Pour beef broth over them so they start cooking.

• Cover and cook on LOW for several hours (or you can caramelize on the stovetop first then transfer). The goal: deeply golden, soft onions full of flavor.

Mix the meatloaf:

• In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, Parmesan, Worcestershire sauce, salt & pepper. Mix gently—over‑mixing can make the loaf dense.

• Shape the mixture into a loaf and carefully place it on top of the onions in the slow cooker.

Slow‑cook the loaf:

• Cover and cook (depending on your slow cooker) until the meatloaf is fully cooked—internal temperature should be about 160°F (~70°C). This may take 3‑4 hours on HIGH or longer on LOW (6‑8 hours or more) depending on your appliance.

Add the cheese:

• In the last 20‑30 minutes of cooking, lay the Swiss cheese slices over the top of the loaf, cover again and let the cheese melt into a gooey, delicious topping.

Serve:

• Let the loaf rest a few minutes before slicing. Serve warm, spooning the caramelized onions and juices from the bottom of the slow cooker over each slice.

• Great alongside mashed potatoes, roasted vegetables, or a fresh green salad.