Mushroom Swiss Cheese Meatloaf

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.