Mushroom Swiss Cheese Meatloaf

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Description

This Mushroom Swiss Cheese Meatloaf takes the classic comfort food to a whole new level. Juicy ground beef is blended with sautéed mushrooms, onions, garlic, and herbs, then layered with creamy Swiss cheese for a moist, savory loaf that’s full of flavor. It’s hearty, cheesy, and perfect for family dinners or meal prep. Serve it with mashed potatoes, roasted vegetables, or a crisp salad for a complete meal.

Ingredients For Mushroom Swiss Cheese Meatloaf

  • 1 ½ lbs ground beef (or a mix of beef & pork)

  • 1 cup mushrooms, finely chopped

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 cup breadcrumbs (or crushed crackers)

  • 2 large eggs

  • ½ cup milk

  • 1 cup Swiss cheese, shredded (plus more for topping)

  • 2 tbsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1 tsp dried thyme (or Italian seasoning)

  • Salt & black pepper, to taste

  • 2 tbsp olive oil (for sautéing)

  • ½ cup ketchup (optional glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment paper.

  2. Sauté mushrooms & onions: Heat olive oil in a skillet. Add onions, garlic, and mushrooms. Cook until soft and moisture evaporates (about 7 minutes). Let cool slightly.

  3. Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, mustard, thyme, salt, pepper, and the sautéed mushroom mixture. Mix gently until just combined.

  4. Layer with Swiss cheese: Spread half the meat mixture into the pan. Sprinkle with half the Swiss cheese. Add the remaining meat mixture on top, sealing edges.

  5. Bake: Spread ketchup over the top (if using). Bake uncovered for 50–60 minutes, until cooked through (internal temp 160°F/71°C).

  6. Add cheese topping: Sprinkle remaining Swiss cheese over the loaf in the last 5 minutes of baking until melted and bubbly.

  7. Rest & serve: Let rest 10 minutes before slicing. Serve warm with your favorite sides.

Notes

  • You can use ground turkey or chicken for a lighter version.

  • Try baby bella mushrooms for deeper flavor.

  • For extra richness, replace milk with heavy cream.

  • Leftovers taste even better the next day!

Tips

  • Don’t overmix the meat – it can make the loaf tough.

  • If the mixture feels too wet, add more breadcrumbs. Too dry? Add a splash more milk.

  • Letting it rest before slicing keeps the juices inside.

  • Swap Swiss cheese with Gruyère or provolone for a twist.

Servings

  • Makes 6 servings (about 1-inch thick slices).

Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 27g

  • Carbohydrates: 14g

  • Fat: 24g

  • Fiber: 1g

  • Sugar: 4g

  • Sodium: 540mg

Benefits

  • Protein-packed meal for sustained energy.

  • Mushrooms add antioxidants and boost immunity.

  • Swiss cheese provides calcium for strong bones.

  • A wholesome comfort food that’s also meal-prep friendly.

Q & A

Q: Can I make this meatloaf ahead of time?
A: Yes! You can prepare it, cover tightly, and refrigerate up to 24 hours before baking.

Q: Can it be frozen?
A: Absolutely. Bake, cool, slice, and freeze in portions. Reheat in the oven or microwave.

Q: What sides go best with it?
A: Mashed potatoes, buttered green beans, roasted carrots, or a fresh salad.

Q: How do I prevent a greasy meatloaf?
A: Use lean beef (85–90%) and drain excess fat midway through baking if necessary.

Q: Can I make it without breadcrumbs?
A: Yes—use oats, crushed crackers, or almond flour as a binder.

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