Introduction
Elevate your classic meatloaf with this savory Mushroom Swiss Cheese Meatloaf! This recipe takes meatloaf to the next level by blending ground beef with sautéed mushrooms, Swiss cheese, and a touch of Worcestershire sauce for depth. Each slice is packed with juicy, earthy flavor, making this the ultimate comfort food that’s great for family dinners or cozy gatherings. The melted Swiss cheese running through the meatloaf creates a creamy texture that pairs perfectly with the tender, savory ground beef and mushrooms.
Ingredients
For the Meatloaf:
- 1 lb ground beef (80% lean)
- 1/2 lb ground pork
- 1 cup mushrooms, finely chopped (button or cremini)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Swiss cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
For the Glaze:
- 1/4 cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Preparation
Preheat and Prep
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Pan: Line a baking sheet with parchment paper or grease a loaf pan if you prefer a shaped meatloaf.
Sauté the Mushrooms and Onions
- Cook the Mushrooms and Onions: In a skillet over medium heat, add a splash of oil and sauté the mushrooms, onions, and garlic for about 5-7 minutes until softened and the mushrooms release their moisture. Allow them to cool slightly.
Combine Ingredients
- Mix the Meatloaf Base: In a large mixing bowl, combine the ground beef, ground pork, sautéed mushrooms and onions, shredded Swiss cheese, breadcrumbs, milk, Worcestershire sauce, egg, salt, and pepper.
- Mix Thoroughly: Use your hands or a spoon to mix until everything is evenly incorporated, but avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf
- Form the Loaf: Transfer the meat mixture to the prepared baking sheet or loaf pan and shape it into a loaf about 8 inches long and 3-4 inches wide.
Add the Glaze
- Prepare the Glaze: In a small bowl, whisk together the ketchup, Dijon mustard, and brown sugar until smooth.
- Brush the Glaze: Use a pastry brush to spread the glaze evenly over the top and sides of the meatloaf.
Bake
- Bake the Meatloaf: Place the meatloaf in the oven and bake for 50–60 minutes, or until an internal temperature of 160°F is reached.
- Let it Rest: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making each slice moist and flavorful.
Variation
- Swiss and Mushroom-Stuffed Meatloaf: Instead of mixing the Swiss cheese throughout, create a well in the center of the meat mixture and fill it with Swiss cheese and sautéed mushrooms for a gooey, cheesy center.
- Herb-Infused Meatloaf: Add 1 teaspoon each of dried thyme and rosemary for an aromatic twist.
- Spicy Glaze: For a hint of heat, add a dash of hot sauce or 1/2 teaspoon of crushed red pepper flakes to the glaze mixture.
Cooking Note
For extra tenderness, avoid pressing the meat mixture too firmly when forming the loaf. This allows air pockets to form, preventing a dense texture. Additionally, using a combination of beef and pork enhances flavor and keeps the meatloaf moist.
Serving Suggestions
Serve this Mushroom Swiss Cheese Meatloaf alongside garlic mashed potatoes or roasted vegetables. A side salad with a light vinaigrette balances the richness of the meatloaf, creating a hearty and satisfying meal.
Tips
- Cheese Options: Swap the Swiss cheese with Gruyère for a nutty, creamier flavor.
- Moisture Control: To prevent the meatloaf from becoming too wet, drain any excess liquid from the sautéed mushrooms and onions before mixing them into the meat.
- Make-Ahead: You can assemble the meatloaf up to a day in advance and refrigerate it until ready to bake.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information (per slice)
- Calories: 350
- Protein: 25g
- Fat: 23g
- Carbohydrates: 10g
- Sodium: 450mg
FAQs
Q: Can I freeze the meatloaf?
A: Yes! You can freeze the assembled, unbaked meatloaf wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: What other mushrooms can I use?
A: Baby bella or cremini mushrooms add a slightly richer flavor, but you can also use button mushrooms if that’s what you have on hand.
Q: How can I make this meatloaf gluten-free?
A: Substitute gluten-free breadcrumbs and check the labels on the Worcestershire sauce to ensure it’s gluten-free.
Conclusion
This Mushroom Swiss Cheese Meatloaf is a comforting, delicious twist on the classic meatloaf, offering layers of flavor from the mushrooms, Swiss cheese, and tangy glaze. Whether it’s a weeknight dinner or a hearty family meal, this dish is bound to become a favorite for its rich taste and easy preparation. Give it a try, and enjoy the perfect blend of savory flavors in each bite!