Description
Mushroom Swiss Cheese Meatloaf brings comfort right to your dinner table, blending hearty ground beef with earthy mushrooms and melty Swiss cheese for a satisfying meal that feels like a warm hug from grandma’s kitchen.
Ingredients
Scale
Main Protein and Vegetables:
- 2 lbs ground beef
- 1 cup mushrooms
- 1 small onion
- 2 cloves garlic
Binding and Flavoring Agents:
- 1 cup breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon butter
- 1 cup shredded Swiss cheese
Glaze:
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat at 350F. Sauté 1 cup finely chopped mushrooms and 1 small diced onion for 5 minutes until they soften and release moisture.
- Add 2 minced garlic cloves to the skillet. Cook for 30 seconds until their aroma fills your kitchen. Remove from heat and let the mixture cool for 3-4 minutes.
- Combine 2 pounds ground beef (80/20 blend), 1 cup breadcrumbs, ½ cup whole milk, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme in a large mixing bowl.
- Fold the cooled mushroom and onion mixture into the meat mixture. Gently blend ingredients without overmixing to keep the texture tender.
- Grease a 9×5-inch loaf pan. Transfer half the meat mixture into the pan, creating an even base layer about 1 inch thick.
- Sprinkle 1 cup shredded Swiss cheese directly down the center of the meat layer, leaving a small border around the edges.
- Layer the remaining meat mixture on top. Press edges gently to seal the cheese inside the meatloaf.
- Whisk ½ cup ketchup, 1 tablespoon brown sugar, and 1 tablespoon Dijon mustard in a small bowl until smooth.
- Spread the glaze evenly across the top of the meatloaf using a silicone brush or spoon.
- Preheat your oven to 375F (190C). Place the meatloaf in the center rack and bake for 50-55 minutes.
- Check internal temperature with a meat thermometer. Remove when it reaches 160F (71C) at the center.
- Rest the meatloaf on a cooling rack for 10 minutes. This helps juices redistribute and makes slicing easier.
- Slice into 1-inch thick portions and serve immediately with your preferred side dishes.
Notes
- Sautéing mushrooms and onions before adding to the meat mixture brings deeper, richer flavor to your meatloaf.
- Using ground beef with a slightly higher fat content (80/20) ensures a juicier, more tender final dish.
- For a gluten-free version, swap breadcrumbs with crushed gluten-free crackers or almond flour.
- Make sure to let the meatloaf rest after baking, which helps the juices redistribute and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 415 kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 135 mg