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sliced browned beef meatloaf with tiny cooked mushroom pieces throughout the interior and a smooth pale melted Swiss cheese cap on an ordinary platter, with no mushroom side dish, red glaze or garnish
Andre Lewis

Mushroom Swiss Meatloaf

Cook chopped mushrooms until the skillet stops looking wet before they join the beef, because their concentrated flavor belongs inside the loaf and their excess water doesn't. A few slices of Swiss melt across the browned top near the end, giving each cut piece a cheese cap without repeating a stuffed center or covering the mushroom flavor in a sweet glaze.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 10 oz cremini mushrooms finely chopped
  • 1 tbsp unsalted butter
  • 1/2 cup finely diced onion
  • 3/4 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 2 large eggs
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 4 oz sliced Swiss cheese

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Cook mushrooms and onion in butter in a large skillet over medium-high heat for 10 to 12 minutes until released liquid evaporates; cool for 5 minutes.
  2. Soak panko in milk for 5 minutes. Stir in eggs, Worcestershire, thyme, salt, pepper and cooled mushroom mixture.
  3. Fold in beef and shape a 9-by-5-inch loaf about 2 1/2 inches high. Bake for 55 minutes.
  4. Check the center and continue baking as needed until it reaches 160°F, about 5 to 10 minutes more.
  5. Lay Swiss slices over the top and return to the oven for 3 to 5 minutes, just until melted.
  6. Rest for 10 minutes, cut into 8 slices and divide the melted cheese cap among portions.