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Mushroom Swiss Cheese Meatloaf 0 0 0 0 article

Mushroom Swiss Cheese Meatloaf Recipe

  • Total Time: 40
  • Yield: 6-8 servings 1x

Description

This Mushroom Swiss Cheese Meatloaf offers a hearty and comforting meal bursting with savory flavor. It features a tender, juicy loaf packed with earthy sautéed mushrooms and creamy, nutty Swiss cheese. Coated in a rich, delicious glaze, this dish is a satisfying twist on classic comfort food that’s easy enough for any weeknight.

Ingredients

Scale
  • 2 pounds ground beef, 80/20 ground chuck
  • 8 ounces cremini or button mushrooms, finely chopped
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup shredded Swiss cheese
  • 1/2 cup plain panko breadcrumbs
  • 2 large eggs
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line a loaf pan with parchment paper. This prepares your cooking surface for even baking.
  2. In a large skillet over medium heat, sauté the finely chopped mushrooms and diced onion for 5-7 minutes until they are softened and any moisture has evaporated. Add the minced garlic and cook for another minute until fragrant. Let this mixture cool slightly.
  3. In a large mixing bowl, combine the ground beef, cooled mushroom and onion mixture, shredded Swiss cheese, panko breadcrumbs, eggs, 1/4 cup ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Use your hands to gently mix until all ingredients are just combined; avoid overmixing, which can make the meatloaf tough.
  4. Form the meat mixture into a loaf shape (approximately 9×5 inches) on the prepared baking sheet, or press it evenly into a loaf pan.
  5. In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth. Spread this glaze evenly over the top of the meatloaf.
  6. Bake for 30-40 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer. The glaze should be slightly caramelized, and the meatloaf cooked through.
  7. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.

Notes

  • For extra flavor and texture, consider adding finely chopped bell peppers or grated carrots to the mushroom and onion sauté.
  • If you don’t have panko, regular breadcrumbs can be used, but panko provides a lighter texture.
  • Leftover meatloaf makes excellent sandwiches the next day.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Main Course
  • Method: Baking, Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 8 g
  • Sodium: 680 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 100 mg

Keywords: mushroom swiss cheese meatloaf, comfort food, ground beef recipe, cheesy meatloaf, easy dinner, family meal, savory meatloaf, weeknight dinner, homemade meatloaf, mushroom recipe, Swiss cheese recipe, beef loaf

Find it online: https://www.recipesteen.com/mushroom-swiss-cheese-meatloaf-2/