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Mushroom Swiss Cheese Meatloaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Mushroom Swiss Cheese Meatloaf is a delightful twist on the classic meatloaf recipe, combining savory ground beef with earthy cremini mushrooms and melted Swiss cheese. Enhanced with aromatic herbs, tangy Dijon mustard, and a ketchup glaze, it delivers a comforting, flavorful meal perfect for family dinners.

Ingredients

Main Ingredients

  • 1 pound ground beef
  • 1 cup finely chopped mushrooms (cremini preferred)
  • 1 cup shredded Swiss cheese
  • 1/2 cup breadcrumbs (panko recommended)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg

Seasonings & Sauces

  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (plus extra for topping)
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
  2. Mix Base Ingredients: In a large mixing bowl, combine the ground beef, chopped mushrooms, shredded Swiss cheese, breadcrumbs, chopped onion, minced garlic, and the egg. Stir or mix with your hands until just combined to maintain texture.
  3. Add Seasonings: Incorporate Worcestershire sauce, dried thyme, salt, black pepper, ketchup, and Dijon mustard into the mixture. Mix gently, ensuring you do not overwork the meat.
  4. Shape Meatloaf: Transfer the mixture to a baking sheet lined with parchment paper or lightly greased. Form into a loaf about 8 inches long and 4 inches wide.
  5. Add Ketchup Glaze: Brush a thin layer of extra ketchup on top of the loaf for a flavorful glaze.
  6. Bake: Place the meatloaf in the preheated oven and bake for around 1 hour, or until the internal temperature reaches 160°F (70°C). Check halfway through cooking, and cover loosely with foil if the loaf browns too rapidly.
  7. Rest: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute, ensuring moist slices.
  8. Serve: Slice into thick pieces and serve warm, ideally accompanied by mashed potatoes and steamed vegetables. Optionally, add extra ketchup or gravy as desired.
  9. Store Leftovers: Keep any leftover meatloaf in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use cremini mushrooms for the best flavor, but button mushrooms can be substituted.
  • Do not overmix the meat to keep the meatloaf tender and moist.
  • Covering with foil halfway through baking helps prevent over-browning.
  • Allowing the meatloaf to rest before slicing improves juiciness.
  • Leftovers can be reheated in the oven or microwave.

Find it online: https://slsrecipes.com/mushroom-swiss-cheese-meatloaf-recipe-2/