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Best Mushroom Swiss Cheese Meatloaf

This meatloaf recipe elevates a classic comfort food by infusing it with the earthy flavors of sautéed mushrooms and the nutty richness of Swiss cheese. The perfect blend of ground meats, binders, and flavorful additions ensures a moist, tender, and unforgettable meatloaf experience.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 blend
  • 0.5 lb Ground Pork
  • 1 cup Breadcrumbs plain or Italian seasoned
  • 1 cup Milk whole milk
  • 1 large Egg, beaten
  • 1 medium Onion, finely chopped
  • 8 oz Cremini Mushrooms, sliced
  • 4 oz Swiss Cheese, shredded or cubed
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Large bowl
  • skillet
  • Loaf pan (9x5 inches)
  • measuring cups and spoons
  • wooden spoon or spatula
  • Meat thermometer
  • cutting board
  • knife

Method
 

  1. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and sliced mushrooms; cook until mushrooms are tender and have released their moisture, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  2. Prepare the Breadcrumb Mixture: In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes to allow the breadcrumbs to absorb the liquid.
  3. Combine the Ingredients: Add ground beef, ground pork (if using), beaten egg, Worcestershire sauce, dried thyme, salt, and pepper to the breadcrumb mixture. Gently mix everything together using your hands or a wooden spoon. Be careful not to overmix.
  4. Incorporate the Mushrooms and Cheese: Add the sautéed mushroom mixture and shredded Swiss cheese to the meat mixture. Gently fold everything together until evenly distributed.
  5. Shape the Meatloaf: Preheat oven to 350°F (175°C). Lightly grease a loaf pan (approximately 9x5 inches). Transfer the meat mixture to the loaf pan and shape it into a loaf. You can optionally top the meatloaf with a glaze.
  6. Bake the Meatloaf: Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let it Rest: Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute.

Notes

For a classic glaze, mix together 1/2 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard. Brush over the meatloaf during the last 15 minutes of baking. Gruyere, Emmental, or a blend of Swiss and Gruyere can be substituted for the Swiss cheese. Use a mix of different mushroom varieties, such as shiitake, oyster, or portobello, for a more complex flavor. Fresh herbs like parsley, chives, or rosemary can be added to the meat mixture for extra flavor. Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days.