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Mushroom Swiss Meatloaf on a plate
Andrew Fowler

Mushroom Swiss Meatloaf

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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.