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Slow Cooker French Onion Meatloaf #crocktober #ad
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Slow Cooker French Onion Meatloaf

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8

Ingredients

  • 2 lbs 90% lean ground sirloin
  • 2 large eggs
  • 3/4 cup Panko breadcrumbs
  • 1/3 cup fresh Parsley finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 2 sweet onions thinly sliced
  • 3 tbsp unsalted butter
  • 1 tsp sugar
  • 1 cup mozzarella cheese shredded

Instructions

  • Measure the inside of your slow cooker. I used a 6-quart oval slow cooker and the widest part of the crock was 8-inches. Cut a piece of parchment paper for the purpose of folding your meatloaf, about 8x14 inches. Set aside.
  • Heat a large, non-stick skillet over medium heat. Melt the butter in the hot skillet. Add the sliced onions, stir to coat with the melted butter, and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are browned, about 20 minutes. Add the sugar in the last minute of cooking. Remove the onions from the heat to cool a bit.
  • In a large bowl, whisk together the eggs, Panko bread crumbs, parsley, Worcestershire sauce and salt. Add the ground sirloin and use a fork or spatula to mix the egg mixture evenly into the meat.
  • Spread the meatloaf mixture in an even layer on the prepared parchment paper with one of the short ends facing you. Spread the caramelized onions evenly along the bottom of half of the meat mixture. 
  • Fold the meatloaf like a business letter. Fold the bottom third (covered with onions) up and then fold the top third (not covered with onions) down so the meatloaf is rolled up and the onions are inside. Press the ends in gently to seal.
  • Cut another piece of parchment paper 8-inches wide but about 24-inches long so there is enough overhang for "handles". Line the slow cooker with the parchment paper. Gently place the meatloaf on top of the clean parchment paper and place the lid on. Cook on LOW heat for about 6 hours, or until the internal temperature of the meatloaf reaches 160 degrees.
  • Carefully lift out the cooked meatloaf with the parchment paper and place both on a baking sheet. Top the meatloaf with the shredded mozzarella cheese. Broil the meatloaf in the oven on HIGH for a few minutes, just until the cheese on top is starting to brown and get bubbly.
  • Allow the meatloaf to rest a few minutes then slice and serve.