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.