Today, I’m thrilled to share with you a delightful variation featuring mushrooms and Swiss cheese. This recipe is one of my favorites, and it reminds me of a trip I took with my family to the Swiss Alps a few years ago. We stumbled upon a quaint little restaurant where I had the best mushroom and Swiss burger of my life. Since then, I’ve been inspired to incorporate those flavors into a variety of dishes, and this meatloaf is a perfect example.
This Mushroom Swiss Meatloaf is hearty and full of flavor, thanks to the sautéed mushrooms, onions, and melted Swiss cheese. The mushrooms add a delicious earthiness and moisture, while the Swiss cheese provides a creamy, slightly nutty flavor that pairs perfectly with the beef. It’s a dish that’s sure to impress your family and friends at any dinner gathering.
One of the best parts about this recipe is its versatility. You can tweak it to suit your preferences or what you have on hand. For example, if you’re not a fan of Swiss cheese, you can easily substitute it with provolone or mozzarella. If you’re looking to add a bit more depth to the flavor, try using a mix of ground beef and pork. For a healthier option, you can replace the panko breadcrumbs with oats or a gluten-free alternative.
Another great variation is to add some chopped spinach or kale to the mushroom mixture for an extra boost of nutrition. You can also play around with the gravy by adding some red wine or Worcestershire sauce for a richer taste. This recipe is a fantastic base that allows you to get creative in the kitchen.
How to Make Mushroom Swiss Meatloaf
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Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup chopped onion
- 1 packet of brown gravy mix
- 1 teaspoon minced garlic
- 4-5 slices of deli Swiss cheese
- 2 pounds ground beef
- 1 pound fresh mushrooms, finely chopped
- 2 tablespoons butter
- 2 eggs, beaten
Directions
- Set your oven to preheat at 350°F.
- In a skillet over medium-high heat, cook the mushrooms with butter, adding a bit of salt to draw out the moisture. When the mushrooms are halfway done, add the onions.
- Add the garlic near the end of cooking to prevent it from burning.
- Once the mushrooms and onions are cooked down, set them aside to cool.
- Prepare the gravy mix following the package directions and set it aside.
- In a large mixing bowl, combine the ground beef, beaten eggs, and panko breadcrumbs thoroughly.
- Mix in half of the cooled mushroom and onion mixture with the meat mixture.
- Line an 8×8 cake pan or another baking dish with parchment paper. Press the meat mixture firmly into the pan, then transfer it to a parchment-lined baking sheet to hold its shape.
- Bake the meatloaf for about 1 hour, ensuring the internal temperature reaches 160°F, adjusting the cooking time based on the thickness of the loaf.
- Fifteen minutes before the meatloaf is done, combine the remaining mushroom and onion mixture with 2-3 tablespoons of the prepared gravy to make a thick spreadable topping.
- Spread this mixture over the meatloaf and arrange the Swiss cheese slices on top, overlapping if necessary.
- Continue baking until the cheese has melted.
- Remove the meatloaf from the oven, let it rest for 5 minutes, then slice and serve with the remaining gravy.
FAQs:
Can I use a different type of cheese instead of Swiss cheese?
Yes, you can substitute Swiss cheese with other types like cheddar, provolone, or mozzarella. Choose a cheese that melts well and complements the flavors of the meatloaf.
What can I use instead of panko breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed crackers, or even rolled oats as a binder in the meatloaf mixture. Each option will give a slightly different texture.
How do I prevent my meatloaf from becoming too dry?
To keep your meatloaf moist, make sure not to overcook it. Use a meat thermometer to check for an internal temperature of 160°F. Additionally, the mushrooms and onions add moisture, so be sure to include them.
Is it possible to make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture and shape it ahead of time. Store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake it, let it cool, and then reheat it when ready to serve.
Can I freeze the cooked meatloaf?
Yes, you can freeze the cooked meatloaf. Wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe container or bag. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
What side dishes go well with Mushroom Swiss Meatloaf?
This meatloaf pairs well with mashed potatoes, roasted vegetables, steamed green beans, or a fresh salad. These sides complement the rich flavors of the meatloaf and make for a complete meal.
Mushroom Swiss Meatloaf
Ingredients
- 2 lbs ground beef
- 1/2 cup diced onion
- 1 lb finely diced fresh mushrooms
- 1 packet brown gravy mix
- 4-5 slices Swiss cheese deli, not processed
- 1 tsp minced garlic
- 2 beaten eggs
- 1 cup panko breadcrumbs
- 2 tbsp butter
Instructions
- Preheat your oven to 350°F.
- In a frying pan over medium-high heat, sauté the mushrooms in butter. Add salt to help extract the moisture. Once halfway through, add the onions.
- Stir in the garlic towards the end to avoid burning and bitterness.
- Once the mushrooms have cooked down and reduced, set them aside to cool.
- Prepare the gravy mix according to the package instructions and set aside.
- In a large bowl, thoroughly mix the ground beef, eggs, and panko breadcrumbs.
- Incorporate half of the cooled mushroom and onion mixture into the meat mixture.
- Line an 8x8 cake pan with parchment paper, or use any other baking dish of your choice. Pack the meat mixture tightly and then transfer it onto a parchment-lined baking sheet to maintain its shape.
- Bake the meatloaf for about 1 hour. Check with a thermometer to ensure the internal temperature reaches 160°F, adjusting cooking time as needed based on loaf thickness.
- 15 minutes before finishing, mix the remaining mushroom and onion mixture with 2-3 tablespoons of the gravy to a thick, spreadable consistency.
- Spread this mixture over the meatloaf and top with Swiss cheese slices, overlapping if necessary.
- Continue baking until the cheese melts.
- Remove from the oven, let it rest for 5 minutes, then slice and serve with the remaining gravy.
