Description
This Mushroom Swiss Cheese Meatloaf is a juicy, flavorful twist on the classic comfort food. Made with ground beef, sautéed mushrooms, onions, garlic, and melty Swiss cheese, it offers a perfect balance of savory and cheesy goodness. The loaf is glazed with a tangy ketchup and optional brown sugar topping, making it ideal for family dinners or cozy weeknight meals.
Ingredients
Main Ingredients
- 2 lbs ground beef (85% lean)
- 1 cup mushrooms (cremini or button), finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Swiss cheese (or cubed for pockets)
- 1 cup breadcrumbs (day-old preferred)
- 2 large eggs
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
Glaze
- ½ cup ketchup
- 1 tbsp brown sugar (optional)
Garnish
- Fresh parsley for garnish
Instructions
- Prep: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Sauté: In a skillet over medium heat, cook the finely chopped mushrooms, diced onions, and minced garlic until tender and fragrant, about 5–7 minutes. Remove from heat and allow the mixture to cool slightly.
- Mix: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, salt, and black pepper. Gently fold in the cooled mushroom mixture and shredded Swiss cheese. Mix just until combined to keep the meatloaf tender.
- Shape: Transfer the mixture into the prepared loaf pan, shaping it evenly and pressing gently to smooth the top.
- Glaze: In a small bowl, mix ketchup with brown sugar if using. Spread this glaze evenly over the top of the meatloaf to add flavor and help create a caramelized crust while baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, tent the meatloaf with aluminum foil to prevent burning.
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute before slicing.
- Serve: Garnish with fresh parsley and serve warm, ideally paired with mashed potatoes, roasted vegetables, or as leftover sandwiches with extra Swiss cheese.
Notes
- Breadcrumbs: Day-old breadcrumbs work best for binding the meatloaf.
- Cheese: For extra indulgence, double the amount of Swiss cheese.
- Variations: Substitute ground turkey or chicken for a lighter version, use lentils for a vegetarian alternative, or try a cranberry glaze for holiday occasions.
- Make-ahead: Assemble the meatloaf and cover it, refrigerating up to 24 hours before baking.
- Storage: Refrigerate leftovers for up to 3 days or freeze individual slices for up to 2 months.
- Reheating: Reheat in the oven at 325°F for crispy edges or microwave for quick portions.
- Serving ideas: Complements mashed potatoes, roasted vegetables, or makes great sandwiches with extra Swiss cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
