Description
Mushroom Swiss Cheese Meatloaf offers a delicious twist on the classic meatloaf recipe by incorporating cremini mushrooms and creamy Swiss cheese for extra flavor and moisture. This hearty, comforting dish is baked to perfection with a tangy ketchup and Dijon mustard glaze, making it an irresistible family favorite.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground beef
- 1 cup finely chopped mushrooms (cremini preferred)
- 1 cup shredded Swiss cheese
- 1/2 cup breadcrumbs (panko recommended)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
Seasonings & Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup (plus extra for topping)
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Mix Meat and Vegetables: In a large mixing bowl, combine the ground beef, finely chopped mushrooms, shredded Swiss cheese, breadcrumbs, chopped onion, minced garlic, and the egg. Mix gently with your hands or a spoon until just combined to avoid overworking the meat.
- Add Seasonings and Sauces: Add Worcestershire sauce, dried thyme, salt, black pepper, ketchup, and Dijon mustard to the mixture. Mix again carefully until evenly incorporated.
- Shape the Meatloaf: Transfer the mixture onto a baking sheet lined with parchment paper or lightly greased. Shape it into a loaf about 8 inches long and 4 inches wide for even cooking.
- Apply Glaze: Brush extra ketchup on top of the shaped meatloaf to create a flavorful glaze that will caramelize during baking.
- Bake the Meatloaf: Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). Check at halfway through baking—if the top is browning too quickly, cover it loosely with aluminum foil.
- Rest the Meatloaf: Remove the cooked meatloaf from the oven and let it rest for about 10 minutes. This allows the juices to redistribute for a moist result.
- Serve: Slice the meatloaf into thick pieces and serve warm. It pairs wonderfully with mashed potatoes and steamed vegetables. Optionally, drizzle with extra ketchup or gravy.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use cremini mushrooms for a deeper, earthier flavor, but button mushrooms can be substituted.
- Be careful not to overmix the meat mixture to keep the meatloaf tender.
- Covering with foil if browning too fast helps prevent burning while ensuring the meatloaf cooks through.
- Letting the meatloaf rest before slicing enhances juiciness.
- Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
