Description
This Mushroom Swiss Cheese Meatloaf is a flavorful twist on the classic recipe, combining ground beef with cremini mushrooms and melted Swiss cheese for added moisture and taste. Enhanced with breadcrumbs, garlic, onions, and a tangy ketchup-Dijon mustard glaze, it’s a comforting and hearty dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 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 and Sauces
- 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.
- Combine Base Ingredients: In a large mixing bowl, combine the ground beef, chopped mushrooms, shredded Swiss cheese, breadcrumbs, chopped onion, minced garlic, and the egg. Mix with your hands or a spoon until just combined to ensure even distribution without overworking.
- Add Seasonings and Sauces: Add Worcestershire sauce, dried thyme, salt, black pepper, ketchup, and Dijon mustard to the meat mixture. Gently mix until just combined, taking care not to overmix to maintain a tender texture.
- Shape Meatloaf: Transfer the mixture to a baking sheet lined with parchment paper or lightly greased. Shape it into a loaf approximately 8 inches long and 4 inches wide for even cooking.
- Apply Glaze: Brush a little extra ketchup over the top of the meatloaf to create a flavorful glaze and help retain moisture during baking.
- Bake: Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (70°C). Check halfway through baking and cover with aluminum foil if the top is browning too quickly.
- Rest: Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes. Resting allows juices to redistribute, making slicing easier and juicier.
- Slice and Serve: Slice the meatloaf into thick pieces and serve warm. Pair it with traditional sides such as mashed potatoes and steamed vegetables, and drizzle with extra ketchup or gravy if desired.
- Store Leftovers: Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use cremini mushrooms for a richer flavor, but button mushrooms can be substituted if needed.
- Panko breadcrumbs provide a lighter texture; regular breadcrumbs can be used alternatively.
- To prevent the meatloaf from drying out, avoid overmixing the ingredients.
- Check the internal temperature with a meat thermometer to ensure it is fully cooked at 160°F (70°C).
- Cover with foil during baking if the top browns too quickly to avoid burning.
- Letting the meatloaf rest after baking helps retain juiciness when sliced.
