Shape the mixture into a loaf. Set aside.
Step 2: Prepare the Onion Layer
In a skillet, heat butter or olive oil over medium heat.
Add the thinly sliced onions and cook until caramelized (about 10-15 minutes), stirring occasionally.
Once the onions are golden brown, pour in ½ cup of beef broth and simmer for an additional 2-3 minutes, scraping up any browned bits from the pan.
Step 3: Assemble in the Crockpot
Place half of the caramelized onions at the bottom of the crockpot.
Carefully place the beefloaf on top of the onions.
Spread the remaining onions over the beefloaf.
Drizzle some extra ketchup over the top for a tangy glaze.
Step 4: Cook the Beefloaf
Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beefloaf is fully cooked (internal temperature should reach 160°F).
Step 5: Add the Swiss Cheese
During the last 10 minutes of cooking, place the Swiss cheese (shredded or slices) over the top of the beefloaf.
Cover and let the cheese melt.
Step 6: Serve
Carefully remove the beefloaf from the crockpot.
Slice and serve topped with some of the extra caramelized onions and garnished with fresh parsley, if desired.
Enjoy your Crockpot French Onion Beefloaf with melted Swiss cheese! It pairs well with mashed potatoes or a fresh side salad
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