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Mushroom Swiss Cheese Meatloaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Mushroom Swiss Cheese Meatloaf is a flavorful twist on the classic comfort food, combining savory ground beef with earthy mushrooms and melted Swiss cheese, all baked to perfection and topped with a tangy ketchup glaze. Perfect for a hearty family dinner or meal prep.

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 and 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 evenly.
  2. Combine Base Ingredients: In a large mixing bowl, combine the ground beef, chopped mushrooms, shredded Swiss cheese, breadcrumbs, chopped onion, minced garlic, and the egg. Mix with hands or spoon just until combined to maintain texture.
  3. Add Seasonings: Stir in Worcestershire sauce, dried thyme, salt, black pepper, ketchup, and Dijon mustard. Mix gently to incorporate all flavors without overworking the meat.
  4. Shape Meatloaf: Transfer the mixture onto a parchment-lined or lightly greased baking sheet. Shape into a loaf about 8 inches long and 4 inches wide for even cooking.
  5. Glaze: Brush a little extra ketchup over the top of the loaf to create a delicious glaze that caramelizes during baking.
  6. Bake: Place the meatloaf in the preheated oven and bake for approximately 1 hour, or until internal temperature reaches 160°F (70°C). Check halfway and cover with foil if browning too quickly to prevent over-browning.
  7. Rest: Remove from oven and let the meatloaf rest for about 10 minutes. This allows juices to redistribute for moist slices.
  8. Serve: Slice into thick pieces and serve warm with sides like mashed potatoes and steamed vegetables. Optionally drizzle with extra ketchup or gravy.
  9. Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.

Notes

  • Use cremini mushrooms for the best flavor and texture.
  • Panko breadcrumbs help keep the meatloaf light and moist.
  • Do not overmix the meat mixture to avoid a dense meatloaf.
  • Check the internal temperature with a meat thermometer to ensure it is fully cooked.
  • Covering the meatloaf with foil halfway through baking prevents excessive browning.
  • Resting the meatloaf after baking keeps it juicy when sliced.

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