Mushroom Swiss Cheese Meatloaf
This Mushroom Swiss Cheese Meatloaf combines savory mushrooms, melty Swiss cheese, and a rich glaze to create a comforting classic with a gourmet twist.
Equipment
- Skillet
- Mixing Bowl
- Loaf Pan
- Oven
Ingredients
Meatloaf Mixture
- 1.5 pounds ground beef (80/20)
- 1 cup mushrooms finely chopped (cremini or button)
- 1 cup Swiss cheese shredded
- 0.5 cup breadcrumbs can substitute with gluten-free
- 1 large egg
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 0.5 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- salt and pepper to taste
Glaze
- 0.25 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Instructions
- In a skillet over medium heat, add a drizzle of olive oil. Sauté the onions and mushrooms until soft and translucent, about 5-7 minutes.
- In a large mixing bowl, combine the ground beef, sautéed vegetables, cheese, breadcrumbs, egg, milk, Worcestershire sauce, thyme, salt, and pepper. Mix until just combined.
- Transfer the meat mixture to a 9x5-inch loaf pan. Smooth the top.
- In a small bowl, whisk together ketchup, brown sugar, and mustard. Spread the glaze over the meatloaf.
- Preheat oven to 350°F (175°C). Bake meatloaf for 60 minutes or until internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 15 minutes before slicing and serving.
Notes
Feel free to substitute Swiss cheese with Gruyère or add herbs like parsley for variation. For a gluten-free version, use gluten-free breadcrumbs.