Mushrooms And Swiss Meatloaf Recipes

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MUSHROOM AND SWISS BURGER MEATLOAF



Mushroom and Swiss Burger Meatloaf image

This meatloaf has everything you'd see on a delicious mushroom and Swiss cheeseburger. I tuck creamy Swiss cheese and sliced mushrooms into the middle of the meatloaf, offering a delicious surprise when you cut into it.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

2 slices pumpernickel bread
1 pound ground chuck
1 pound ground pork
1 egg
½ cup finely chopped sweet onion
⅓ cup petite-cut diced tomatoes with sweet onions, drained and juice reserved
¼ cup finely chopped green pepper
1 tablespoon onion powder
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 dashes Worcestershire sauce
2 dashes soy sauce
6 slices deli-sliced Swiss cheese
1 (4.5 ounce) can sliced mushrooms, drained
½ cup bottled sweet chili sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Tear the pumpernickel into pieces, and place into the work bowl of a food processor. Pulse several times to chop the bread into crumbs.
  • Lightly mix the pumpernickel crumbs, ground chuck, ground pork, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, Worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. Do not over mix, or the meat loaf will be tough.
  • Place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. Place 3 slices of Swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. Top the mushrooms with the remaining 3 slices of Swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. Press the top gently to smooth.
  • Bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. Return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. Let the meatloaf stand for 10 minutes before slicing.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 12.8 g, Cholesterol 109.4 mg, Fat 24.3 g, Fiber 1.5 g, Protein 24.7 g, SaturatedFat 10.6 g, Sodium 616.5 mg, Sugar 3.4 g

BACON MUSHROOM SWISS MEATLOAF



Bacon Mushroom Swiss Meatloaf image

This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.

Provided by NICOLETTE

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 1h35m

Yield 6

Number Of Ingredients 8

12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 ½ pounds extra-lean ground beef
1 egg
¼ cup evaporated milk
6 ounces shredded Swiss cheese, divided
½ cup corn flake crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
  • In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
  • Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 695.8 calories, Carbohydrate 11.4 g, Cholesterol 177.1 mg, Fat 54.5 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 22 g, Sodium 683.2 mg, Sugar 2.9 g

MUSHROOM SWISS MEATLOAF



Mushroom Swiss Meatloaf image

Provided by Gina Luker

Number Of Ingredients 9

2 pounds ground beef
½ onion (diced)
1 pound mushrooms (fresh, diced very fine )
1 pack brown gravy mix
4 - 5 slices Swiss cheese slices (deli, not processed)
1 teaspoons garlic (minced )
2 eggs (beaten)
1 cup panko bread crumbs
2 tablespoons butter

Steps:

  • 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.

MUSHROOM SWISS MEATLOAF



Mushroom Swiss Meatloaf image

My husband loves mushroom swiss burgers. I created this bunless alternative and now he has leftovers the next day. For meatloaf sandwich lovers, this is perfect! Just slap it between two pieces of bread!

Provided by melijohns

Categories     Meat

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1 tablespoon Worcestershire sauce
2 eggs
3/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 vidalia onion, onion. sliced thin
8 slices real swiss cheese
8 ounces button mushrooms (wiped clean and stems removed)
2 tablespoons butter

Steps:

  • In a skillet, melt butter and saute onion until no longer opaque (you can adjust the amount to 1/2 onion if your family doesn't love onions like mine).
  • Slice mushrooms and add, cooking until done. (You may substitute a 4 oz. can of mushrooms, drained.)
  • While onions are cooking, mix ground beef, eggs, bread crumbs, Worcestershire sauce, salt and pepper. Stir well.
  • Tear off a sheet of aluminum foil, approximately the size of a 9x13 pan.
  • Spread meat mixture onto foil in the shape of the rectangle. Place cheese slices down the middle crosswise (down the short center). Pour on onions and mushrooms.
  • Fold edges of meat in towards the center. Seal seam.
  • Flip the meat over into a baking dish, such as a 9x13 glass dish, seam side down and make sure ends and seams are sealed and no filling is exposed.
  • Bake in a 350 degree oven for 45-55 minutes. This can be served alone, with ketchup (for a burger taste), or even with brown gravy, if desired.

SWISS, BACON, MUSHROOM MEATLOAF



Swiss, Bacon, Mushroom Meatloaf image

Swiss cheese with mushrooms & bacon is my favorite burger topping. So I thought why not make it a meat loaf. I had a lot of fresh herbs on hand so I used them but you could sub dry ones. I put a lot of vegetables in it and that keeps it moist. You can double it if you want very easily.

Provided by conniecooks

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

1 lb lean ground beef
6 ounces swiss cheese
1 lb mushroom, sliced
6 slices bacon
1 tablespoon fresh sage, finely cut
1 tablespoon fresh oregano, finely cut
1 tablespoon fresh thyme, finely cut
1 tablespoon fresh chives, finely cut
1/2 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1 teaspoon mustard
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1 large onion, finely diced (I use the food Processor)
1 stalk celery, finely diced
1/2 large red pepper, finely diced
1/4 cup white wine or 1/4 cup red wine
1/2 cup sauteed mushroom (Already reserved)
1 cup beef stock
1/2 cup white wine or 1/2 cup red wine
1 tablespoon flour

Steps:

  • Cut the cheese in to 2 inch long and 1/4 inch wide strips.
  • Set aside.
  • Saute the mushrooms with 1 tbsp of the finely diced onion.
  • Lightly Salt.
  • When golden add 1/4 wine and 1 tsp finely chopped thyme. Let most of the wine cook away.
  • Set aside.
  • Saute the rest of the onion, celery & red pepper together until soft but not browned.
  • In a large bowl mix all the herbs, seasoning salt, garlic powder, onion powder, pepper, Worcestershire sauce, ketchup, mustard, egg, milk with the bread crumbs.
  • Add the sauteed vegetables and mix well.
  • Using your hands mix in meat.
  • Spray a foil lined baking pan with cooking spray.
  • Put 2 strips strips of raw bacon down the center ( they will hang off the end of the pan).
  • Put two strip of bacon across twice at about 2 inches from the center of the other bacon on either side ( they will hang off the side of the pan).
  • Put about half the meat in the centre of the bacon strips and pat into an oval loaf shape.
  • Arrange cheese on top of meat.
  • Reserve 1/2 cup of mushrooms for sauce.
  • Put the rest on top of cheese.
  • Pat the rest of the meat over the top of mushrooms taking care to seal seams so that cheese does not leak out.
  • Bring ends of bacon up and over the loaf.
  • Bake at 350F for 1 hours till bacon is crisped and meat is done.
  • Sauce:.
  • Stir flour into reserved mushrooms in a small sauce pan. add wine & stock and cook & stir until thickened & smooth.

SWISS MUSHROOM LOAF



Swiss Mushroom Loaf image

I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. -Heidi Mellon, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (1 pound) Italian bread, unsliced
1 block (8 ounces) Swiss cheese, cut into cubes
1 cup sliced fresh mushrooms
1/4 cup softened butter, cubed
1 small onion, finely chopped
1-1/2 teaspoons poppy seeds
2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 214 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 372mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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