Want a new spin on meatloaf? This mushroom Swiss meatloaf is so much better than the boring old meatloaf – and it’s so easy you’ll make it again and again!
Ahhhh… Meatloaf. It’s the staple recipe of every classic cookbook – and every kitchen cook. But let’s face it – even the classic comfort food can get old after a while. We all love to make this staple because you put it together, slide it into an oven and come back a little while later and you have the a reliable meal.
But come on, let’s face it: it can sometimes be a bit boring after a while. While my husband and kids absolutely adore it – they’re always up for trying a new version of a classic. It’s the easiest way I know of to update my menu without going searching for recipes on Pinterest for hours on end. So that’s where Mushroom Swiss Meatloaf came about.
One night we were having takeout from their favorite burger joint, and my daughter ordered a mushroom Swiss burger. It’s been her favorite kind for years, so I thought, “Why not make this a meatloaf.” And I did. So that’s how this journey began…
It’s really not any more complicated than a traditional recipe, but it has a whole new flavor. So instead of serving my classic version twice a month, I pull out this recipe to swap it out a bit.
Oh… and just a little extra note: the leftovers make amazing sandwiches, too! *wink*
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Mushroom Swiss Meatloaf
- 2 pounds ground beef
- ½ onion diced
- 1 pound mushrooms fresh, diced very fine
- 1 pack brown gravy mix
- 4 – 5 slices Swiss cheese slices deli, not processed
- 1 teaspoons garlic minced
- 2 eggs beaten
- 1 cup panko bread crumbs
- 2 tablespoons butter
Preheat the oven to 350 1.
In a fry pan, begin to sauté the mushrooms in the butter, over med high heat. Add salt to help draw out the water from the mushrooms. The goal here is to remove as much liquid from the mushrooms as possible. Half the way through sautéing the mushrooms, add the onions.
Add the garlic. Careful not to add the garlic at the beginning as it may burn and become bitter.
When the mushrooms have wilted and reduced, remove from the pan and allow to cool.
Prepare the gravy mix according to the package directions and set aside.
In a large bowl, combine the hamburger, eggs, and panko. Mix REALLY well.
Add the ½ of the cooled mushroom and onion mix.
Pack the meatloaf mix into an 8x8 cake pan lined with parchment paper. (or choose any other baking dish you prefer. You can use a loaf pan, but keep in mind to adjust the cooking time as it will be considerably thicker and take longer to roast.) Pack the mixture in, and then turn it out onto a parchment lined baking sheet to hold its shape.
Bake the meatloaf for approximately 1 hour. Be sure to check the temperature with a thermometer, as the cooking time may need to be adjusted according to the thickness of the loaf. Always be safe and cook the loaf to an internal temperature of 160F.
15 minutes before the cooking time is complete, take the remaining mushroom and onion mixture and mix it with 2 – 3 tablespoons of the gravy mixture. The consistency should be thick, spreadable, but not runny.
Spread this mixture over the top of the meatloaf evenly and then top that with the 4 – 5 slices of Swiss cheese. Overlap them to make them fit over the top of the loaf if you need to.
Continue roasting the meatloaf until the cheese has melted.
Remove from the oven and let rest 5 minutes. Slice to serve and use the remaining prepared gravy to top the meatloaf.
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