Swiss Meatloaf
Indulge in the comforting flavors of this hearty Swiss Meatloaf, a delicious twist on a classic favorite. Made with tender ground beef and seasoned with garlic, onion, Dijon mustard, and Worcestershire sauce, this meatloaf hides a melty surprise—a layer of rich, gooey Swiss cheese nestled inside. Topped off with a luxurious homemade mushroom gravy crafted from sautéed button mushrooms, butter, beef broth, and a splash of heavy cream, every bite is a savory delight. Perfect for family dinners, this recipe is easy to prepare, comes together in just 20 minutes of prep, and bakes to perfection in under an hour. Serve with the creamy mushroom gravy draped over each slice for an irresistible meal that’s sure to become a household favorite. Keywords: Swiss Meatloaf, mushroom gravy, stuffed meatloaf, hearty dinner recipes, comfort food.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef (80/20 blend)
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup Milk
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Swiss cheese
- 8 ounces, sliced Button mushrooms
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Beef broth
- 0.25 cup Heavy cream
- 1 tablespoon, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan.
In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix until well combined, but do not overwork the meat mixture.
Press half of the meat mixture into the loaf pan, creating an even layer.
Place the Swiss cheese slices over the meat layer, leaving about a half-inch border along the edges.
Top with the remaining meat mixture, pressing gently to seal the edges around the cheese and form a solid loaf.
Bake in the preheated oven for 50-55 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
While the meatloaf is baking, prepare the mushroom gravy. In a medium skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and lightly browned.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the beef broth and heavy cream, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the gravy thickens. Season with salt and pepper to taste.
Once the meatloaf is done, let it rest for 5-10 minutes before slicing.
Serve slices of the meatloaf topped with the mushroom gravy and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1046 mg | 348% | |
| Sodium | 6968 mg | 303% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 29.4 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2091 mg | 161% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3551 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
