Description
A savory Mushroom Swiss Cheese Meatloaf combining tender ground beef with earthy cremini mushrooms, melted Swiss cheese, and a tangy ketchup-mustard glaze, baked to perfection for a comforting and flavorful twist on the classic meatloaf.
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 the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your meatloaf.
- Mix the base ingredients: 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 keep the mixture tender.
- Add seasonings and sauces: Incorporate Worcestershire sauce, dried thyme, salt, black pepper, ketchup, and Dijon mustard into the mixture. Mix carefully until all ingredients are evenly distributed without overmixing.
- Shape the meatloaf: Transfer the mixture onto 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.
- Glaze the meatloaf: Brush a thin layer of extra ketchup over the top of the meatloaf to create a tasty glaze that will caramelize during baking.
- Bake the meatloaf: Place in the preheated oven and bake 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 to prevent burning.
- Rest before slicing: Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices redistribute, making the meatloaf moist and easy to slice.
- Serve: Slice the meatloaf into thick pieces and serve warm. Pair with mashed potatoes and steamed vegetables, and drizzle with extra ketchup or gravy if desired for added flavor.
- Storage: 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 flavor, but button mushrooms work as a substitute.
- Do not overmix the meat mixture to avoid a dense meatloaf.
- Cover with foil during baking if it browns too fast.
- Letting the meatloaf rest after baking ensures juiciness and easier slicing.
- Leftovers can be reheated gently in the oven or microwave.
