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A delicious Mushroom Swiss Cheese Meatloaf is presented as a featured image, showcasing its savory ingredients.

BEST Mushroom Swiss Cheese Meatloaf

This Mushroom Swiss Cheese Meatloaf recipe combines ground beef and pork with sauteed mushrooms, Swiss cheese, and flavorful seasonings for a moist and savory dish. It's baked to perfection and rested to allow the juices to redistribute, resulting in a tender and delicious meatloaf that's sure to become a family favorite.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20
  • 0.5 lb Ground Pork
  • 1 large Onion, finely chopped
  • 8 oz Cremini Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 2 large Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Milk
  • 1/4 cup Worcestershire Sauce
  • 2 tbsp Dijon Mustard
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • Salt to taste
  • Black Pepper to taste
  • 4 oz Swiss Cheese, shredded
  • 2 tbsp Olive Oil

Equipment

  • large skillet
  • Large bowl
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • Oven
  • Meat thermometer
  • cutting board
  • knife

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add sliced mushrooms and minced garlic and cook until mushrooms are tender and lightly browned, about 8-10 minutes. Season with salt and pepper. Let cool slightly.
  3. In a large bowl, combine panko breadcrumbs and milk. Let soak for 5 minutes.
  4. In the same bowl, add ground beef, ground pork, sautéed vegetables, beaten eggs, Worcestershire sauce, Dijon mustard, thyme, and smoked paprika. Season generously with salt and pepper.
  5. Use your hands to gently mix all ingredients until just combined. Be careful not to overmix.
  6. Gently fold in the shredded Swiss cheese.
  7. Preheat oven to 375°F (190°C). On a baking sheet lined with parchment paper, shape the meat mixture into a loaf about 9x5 inches.
  8. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For best results, use a meat thermometer to ensure the meatloaf is cooked to the correct internal temperature. Resting the meatloaf after baking allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Meatloaf sandwiches are a great way to use leftover meatloaf!