Preparation

• In a medium skillet, over medium high heat, add 1 Tablespoon butter and allow it to melt, then add sliced yellow onion. Allow the onions to caramelize while stirring occasionally (about 10 minutes). If they start to burn, turn down the heat.
• When done, add the caramelized onions to the bottom of a 5-6 quart slow cooker.
• In a large bowl, add lean ground beef, beefy onion soup mix, Italian bread crumbs, eggs, milk, and Worcestershire sauce.
• Dice 5 slices of Swiss cheese into chunks and add it to the meatloaf mixture.
• Mix the meatloaf mixture until combined and shape it into a loaf.
• Carefully add the loaf to the slow cooker on top of the caramelized onions.
• Pour the 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 reaches 165F degrees.
• Five minutes before serving, top the meatloaf with the remaining 3 slices of Swiss cheese. Cover until melted.
• Optional: garnish with chopped parsley. Slice and serve, pouring some juices over the slices if desired.