Preparation

• In a medium skillet, over medium high heat add 1 Tablespoon butter and allow it to melt. Then add 1 yellow onion, sliced. Allow the onions to caramelize while stirring occasionally (about 10 minutes). If they start to burn at all, turn down the heat some.
• When done, add the caramelized onions to the bottom of a 5-6 quart slow cooker.
• In a large bowl, add 2 pounds lean ground beef, 1 envelope beefy onion soup mix, ¾ cup Italian bread crumbs, 2 large eggs, ¾ cup milk and 1 Tablespoon Worcestershire sauce.
• Take 5 slices of Swiss cheese and dice them up into chunks. Add the cheese to the meatloaf mixture in the large bowl.
• Mix the meatloaf mixture until combined and shape into a loaf. I find this easiest to do with clean hands.
• Carefully add the loaf to the slow cooker on top of the caramelized onions.
• Next, pour 10.5 ounce can French onion soup over the top of the loaf.
• Cover and cook on low for about 5-6 hours or on high for about 3 hours (or until the internal temperature of the meatloaf has reached 165F degrees).
• Five minutes before serving, top the meatloaf with the remaining 3 slices of Swiss cheese. Put the cover back on the slow cooker until melted.
• Optional: garnish with chopped parsley. Slice and serve. I like to take a little bit of the juices left in the slow cooker and pour it over the slices.