This Swiss Mushroom Stuffed Meatloaf is a warm, comforting dish filled with tender mushrooms and creamy Swiss cheese wrapped inside a juicy, well-seasoned ground beef mixture. I enjoy how simple it is to prepare while still giving me a meal that feels hearty and satisfying.
Why You’ll Love This Recipe
I like how this recipe takes a familiar classic and elevates it with a rich, savory filling. The melted Swiss cheese adds creaminess, and the mushrooms bring depth and moisture. I appreciate that it slices neatly and works well for both weeknight dinners and make-ahead meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 cup sliced mushrooms
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
6–8 slices Swiss cheese
Directions
Preheat the oven to 375°F (190°C).
Sauté the sliced mushrooms in butter until softened, then set them aside to cool.
Combine the ground beef, breadcrumbs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl. I mix gently to keep the meat tender.
Press the mixture onto parchment paper, shaping it into a rectangle.
Arrange the Swiss cheese slices down the center and place the sautéed mushrooms on top of the cheese.
Carefully roll the meat mixture around the filling and seal all edges to form a loaf.
Transfer the loaf to a baking dish or a lined baking sheet.
Bake for 55–65 minutes or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing so the filling stays inside.
Servings And Timing
This recipe makes 6 servings.
Prep time: about 20 minutes
Cook time: about 60 minutes
Total time: about 1 hour 20 minutes
Variations
I sometimes swap the Swiss cheese for mozzarella when I want a milder flavor.
I enjoy adding a handful of fresh spinach to the mushroom filling for extra color and moisture.
I add Worcestershire sauce or a splash of soy sauce to the meat mixture for a deeper, savory taste.
I use Italian-style breadcrumbs when I want extra herb flavor with no extra effort.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
I reheat slices in a 325°F (165°C) oven for 10–12 minutes or warm them gently in a covered skillet.
I freeze the meatloaf, either whole or sliced, for up to 3 months, tightly wrapped to maintain freshness.
FAQs
How do I keep the meatloaf from falling apart?
I make sure the breadcrumbs and milk are evenly mixed in because they help bind the meat.
Can I make this meatloaf ahead of time?
I often assemble it earlier in the day, refrigerate it covered, and bake it when I’m ready.
Can I use turkey instead of beef?
I can use ground turkey, but I monitor the baking time closely since turkey cooks faster and can dry out.
How do I stop the cheese from leaking out?
I ensure the loaf is sealed well and the filling is centered away from the edges.
What should I serve with this meatloaf?
I like pairing it with mashed potatoes, roasted vegetables, or a crisp green salad.
Conclusion
I love how this Swiss Mushroom Stuffed Meatloaf transforms simple ingredients into a flavorful, comforting meal. The creamy cheese and savory mushroom filling make every slice satisfying, and the straightforward preparation keeps it dependable for any night of the week.
Swiss Mushroom Stuffed Meatloaf is a hearty twist on a classic dish, featuring a juicy meatloaf filled with sautéed mushrooms and melted Swiss cheese for a rich, savory, and comforting meal.
Total Time:1 hour 20 minutes
Yield:6 servings
Ingredients
2 lbs ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 cup sliced mushrooms
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
6–8 slices Swiss cheese
Instructions
Preheat the oven to 375°F (190°C).
Sauté the sliced mushrooms in butter until softened; set aside to cool.
In a large bowl, combine ground beef, breadcrumbs, milk, garlic powder, onion powder, salt, and pepper. Mix gently to combine.
Press the meat mixture onto parchment paper into a rectangle shape.
Layer the Swiss cheese slices down the center and top with sautéed mushrooms.
Roll the meat mixture around the filling and seal all edges to form a loaf.
Transfer the loaf to a baking dish or lined baking sheet.
Bake for 55–65 minutes or until the internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing to allow the filling to set.
Notes
Swap Swiss for mozzarella or provolone for a different flavor.
Add fresh spinach to the filling for extra nutrition.
Include Worcestershire sauce or soy sauce in the meat mixture for depth of flavor.
Ensure the loaf is well sealed to prevent cheese leakage during baking.
