This Crockpot Meatloaf with Savory Onion and Swiss Melt is a comforting and hearty dinner where a flavorful meatloaf is slow-cooked in savory onions, then topped with melted Swiss cheese. It’s a hands-off meal that delivers rich, homestyle taste with minimal fuss.

Why You’ll Love This Recipe

I love this recipe because it combines the deep, slow-cooked flavor of caramelized onions with tender, juicy meatloaf, all topped with gooey melted Swiss cheese. I just set it and forget it in the crockpot, and it fills my kitchen with a wonderful aroma. It feels special but is so easy to prepare—perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (80/20 recommended)
Ground pork (optional, for extra richness)
Breadcrumbs
Egg
Milk
Onion, thinly sliced
Garlic, minced
Worcestershire sauce
Dijon mustard
Salt and pepper
Swiss cheese slices
Butter or oil for sautéing onions

Directions

I start by melting butter in a skillet over medium heat. I sauté the sliced onions until they’re deeply caramelized—about 15 minutes—then stir in garlic at the end and cook another minute.
In a large bowl, I combine ground beef (and pork, if using), breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, salt, and pepper.
I fold about two-thirds of the caramelized onions into the meat mixture.
I shape the mixture into a loaf that fits nicely into my crockpot and place it inside.
I pour the remaining onions over the top of the loaf.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the loaf reaches an internal temperature of 160 °F (71 °C).
About 15 minutes before serving, I top the meatloaf with slices of Swiss cheese, cover the crockpot lid just enough to let them melt.
I carefully remove the loaf with a spatula and spoon the onion pan juices over each slice when plating.

Servings and timing

This recipe serves 6 people, depending on slice thickness.

Prep time: ~20 minutes (including onion caramelizing and shaping the loaf)
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: ~6½–7¼ hours (or ~3¾–4¼ hours on high)

Variations

Cheese swap: I use provolone or cheddar instead of Swiss for a different flavor profile.
Meat blend: I mix ground turkey or chicken with beef for a lighter version.
Herb boost: I stir in fresh chopped parsley, thyme, or rosemary into the meat mixture.
Glaze option: I brush ketchup, barbecue sauce, or a mix of ketchup and brown sugar on top before adding cheese.

Storage/reheating

I store leftover slices and onions in an airtight container in the fridge for up to 4 days.
To reheat, I warm individual slices in a skillet over medium-low heat, adding a splash of broth or water to keep them moist, then cover to re-melt cheese. Microwaving also works—just cover and heat in 30-second increments.

FAQs

What size crockpot should I use?

I recommend a 5‑ to 6‑quart crockpot—that’s roomy enough to hold a standard meatloaf without crowding it.

Can I skip caramelizing onions?

Not really—the deep onion flavor comes from caramelization. But if pressed for time, I sauté them only until soft and golden (about 8 minutes).

Is it okay to cook on high instead of low?

Yes—you can cook on high for 3–4 hours, though low and slow yields moister, more tender results.

Can I make this ahead of time?

For sure—I sometimes prepare the loaf, refrigerate it overnight, then cook the next day. I just bring it to room temperature first and add a bit of extra cook time if needed.

How do I know it’s done?

I always check with a meat thermometer—the internal temperature should be 160 °F (71 °C) in the center of the loaf.

Conclusion

I love my Crockpot Meatloaf with Savory Onion and Swiss Melt because it’s a set-it-and-forget-it comfort meal that feels indulgent yet easy. Caramelized onions and melted Swiss cheese turn ordinary meatloaf into something special, and leftovers are always a hit. It’s a new favorite when I’m craving cozy, hearty flavors with zero fuss.