Mushroom Swiss Meatloaf with Golden Mushroom Gravy
My husband has always been anti-meatloaf, until mushroom swiss meatloaf entered the room.
I honestly couldn’t tell you exactly what part of meatloaf he hates. Maybe it’s the texture, or a ketchup-heavy version he had. Maybe he just decided somewhere along the way that meatloaf was one of those dinners he would never willingly choose.
Naturally, I definitely saw it as a challenge.
If there was one way I could make a meatloaf that would change his mind, I was going to find it. So I started thinking about the flavors I already knew he loved. Mushrooms. Swiss cheese. Beef. Rich gravy. Suddenly, traditional meatloaf didn’t sound so boring anymore.
That’s how this mushroom swiss meatloaf came to be.
And guess what?
It was a winner.
The meatloaf is packed with chopped mushrooms and savory seasonings, then stuffed with cubes of Swiss cheese so you get melted cheese right in the center of every slice. After that, the whole thing gets topped with mushroom gravy and more shredded Swiss cheese before it goes back into the oven.
The result is a hearty, savory dinner that tastes nothing like the meatloaf my husband had already decided he didn’t like.
In fact, this recipe might just be proof that sometimes a person doesn’t hate a food. They simply haven’t had the right version yet.
Why You’ll Love This Mushroom Swiss Meatloaf
First of all, this isn’t your standard meatloaf covered in ketchup.
Instead, we’re going in a completely different direction with mushrooms, Swiss cheese, Worcestershire sauce, garlic, beef stock, and a rich mushroom gravy. Each ingredient brings something important for deep and savory flavor.
The cubed Swiss cheese in the center is another reason this meatloaf stands out. Rather than simply sprinkling cheese over the top, you get pockets of melted Swiss cheese throughout the middle.
Then comes the gravy.
The mushrooms are sautéed in butter until they become deeply savory. Garlic and tomato paste add even more flavor, while flour helps thicken everything. Pinot grigio deglazes the pan and picks up those delicious browned bits before beef stock turns it all into a rich mushroom gravy.
Finally, some of that gravy goes right over the meatloaf along with shredded Swiss cheese.
After another few minutes in the oven, the cheese melts over the top and the gravy settles into every little crevice.
That’s a meatloaf I can get behind.
What Is Mushroom Swiss Meatloaf?
Mushroom Swiss meatloaf is exactly what it sounds like: classic ground beef meatloaf gets a major flavor upgrade with mushrooms and Swiss cheese.
The mushrooms go directly into the meat mixture, which adds savory flavor and keeps the meatloaf from tasting like a plain block of ground beef. Swiss cheese gets tucked into the center, giving the finished slices a delicious melted-cheese center.
But let me tell you- the real finishing touch is the mushroom gravy.
Rather than using a packaged gravy mix or canned mushroom soup, this recipe makes a simple mushroom gravy right on the stovetop. Butter, fresh mushrooms, garlic, tomato paste, flour, Pinot grigio, and beef stock create a rich sauce that really boosts the flavor.
Ingredients You’ll Need
For the Meatloaf
Ground beef: Two pounds of ground beef gives you a hearty meatloaf with plenty of beefy flavor. I like using ground beef that has enough fat to keep the loaf juicy without making it overly greasy.
Bread crumbs: Bread crumbs help bind everything together while also giving the meatloaf structure.
Eggs: Eggs work with the bread crumbs to hold the meat mixture together.
Yellow onion: Diced onion adds moisture and savory flavor throughout the meatloaf.
Garlic powder: Garlic powder distributes easily through the meat mixture, giving every bite a little extra flavor.
Sea salt and black pepper: These simple seasonings bring out the flavor of the beef, mushrooms, and cheese.
Worcestershire sauce: Worcestershire adds a deep savory flavor that works especially well with beef.
White mushrooms: Chopped mushrooms go right into the meatloaf. They add earthy flavor while also bringing some extra moisture to the mixture.
Swiss cheese: You’ll use cubed Swiss cheese inside the meatloaf and shredded Swiss cheese on top. The cubes create pockets of melted cheese throughout the center, while the shredded cheese creates a delicious cheesy topping.
For the Mushroom Gravy
Butter: Butter gives the gravy a rich base and helps sauté the mushrooms.
Garlic: Fresh minced garlic adds another layer of savory flavor.
Mushrooms: Sliced mushrooms make the gravy hearty and full of mushroom flavor.
Tomato paste: You don’t need much. Just one tablespoon adds depth and helps round out the gravy.
Sea salt and black pepper: These season the mushrooms and gravy as they cook.
Flour: Flour thickens the gravy and gives it the right consistency for spooning over the meatloaf.
Pinot grigio: A splash of Pinot grigio deglazes the pan and adds brightness to the rich gravy. The alcohol cooks off as the sauce simmers.
Beef stock: Beef stock brings everything together and gives the gravy a rich beefy foundation.
How to Make Mushroom Swiss Meatloaf
1. Preheat the Oven
Start by preheating your oven to 350°F.
Meanwhile, grease a bread pan and set it aside.
A bread pan shapes the meatloaf into the classic loaf shape when you slice it.
2. Make the Meatloaf Mixture
Add the ground beef, bread crumbs, eggs, diced yellow onion, garlic powder, sea salt, black pepper, Worcestershire sauce, and chopped mushrooms to a large mixing bowl.
Mix everything together until the ingredients are evenly distributed.
Try not to overwork the meat. You want everything combined, but aggressively mixing the beef can make the finished meatloaf dense.
3. Add the Swiss Cheese Center
Place half of the meat mixture into the prepared bread pan.
Spread it into an even layer, then arrange the cubed Swiss cheese down the center.
Next, add the remaining meat mixture over the top.
Press the meat mixture down gently so the loaf is compact and the cheese is completely enclosed.
This step is important because you don’t want large gaps around the cheese. Keeping the Swiss cheese surrounded by the meat helps create that beautiful melted center when you slice into the finished loaf.
4. Bake the Meatloaf
Place the bread pan on a sheet pan.
The sheet pan makes cleanup easier if any juices bubble over during cooking. It also gives you a sturdy surface for moving the hot bread pan in and out of the oven.
Loosely cover the meatloaf with foil and bake for 45 minutes.
While the meatloaf cooks, you can make the mushroom gravy.
How to Make the Golden Mushroom Gravy
1. Sauté the Mushrooms
Melt the butter in a saucepan over medium heat.
Add the sliced mushrooms and sauté for about 10 minutes, or until the mushrooms have cooked down and the pan begins to dry.
Allowing the mushrooms to cook down gives them a much deeper flavor than simply tossing raw mushrooms into the gravy.
2. Add the Garlic and Tomato Paste
Add the minced garlic, sea salt, black pepper, and tomato paste.
Cook everything together for about 1 minute.
The tomato paste may seem like an unexpected ingredient in mushroom gravy, but it adds a subtle depth that helps make the sauce taste richer.
3. Add the Flour
Sprinkle the flour over the mushroom mixture and stir well.
Cook the flour for a few minutes.
This creates the base that will thicken the gravy once the liquid is added.
4. Deglaze With Pinot Grigio
Pour the Pinot grigio into the saucepan.
As you stir, scrape the browned bits from the bottom of the pan. Those little browned pieces are packed with flavor, so you definitely don’t want them left behind.
Let the wine cook for a moment as you continue stirring.
5. Add the Beef Stock
Pour the beef stock into the saucepan and stir until everything is combined.
Bring the gravy to a simmer and cook for 5 to 10 minutes, stirring occasionally, until it thickens.
Finish the Mushroom Swiss Meatloaf
Once the meatloaf has baked for 45 minutes, remove it from the oven.
Increase the oven temperature to 400°F.
Spread a light layer of the mushroom gravy over the top of the meatloaf. Then sprinkle the shredded Swiss cheese over the gravy.
Return the meatloaf to the oven uncovered and bake for another 15 minutes.
That final trip into the oven gives the Swiss cheese time to melt and allows the gravy to settle into the top of the meatloaf.
Once it’s finished, remove it from the oven and let the meatloaf rest for 20 minutes before slicing.
Don’t skip the resting time.
The meatloaf needs those 20 minutes to settle so the slices hold together better and the juices don’t immediately run all over your cutting board.
Why You Should Let Meatloaf Rest
I know it can be tempting to grab a knife the second the meatloaf comes out of the oven.
After all, you’ve got melted Swiss cheese on top and gravy waiting in the saucepan.
However, resting the meatloaf makes a noticeable difference.
As the meatloaf rests, the juices redistribute throughout the loaf. That means cleaner slices and a better texture when you serve it.
Plus, 20 minutes gives you enough time to finish the side dishes and set the table.
What to Serve With Mushroom Swiss Meatloaf
Of course the standard meatloaf side is mashed potatoes.
Roasted vegetables are another great choice. Try roasted broccoli, green beans, carrots, Brussels sprouts, or asparagus.
You could also serve it with a simple green salad if you want something fresh alongside the hearty meatloaf.
For a really cozy dinner, add some crusty homemade bread to the table. That bread will come in handy when there’s extra mushroom gravy left on the plate.
Tips for Making the Best Mushroom Swiss Meatloaf
Don’t overmix the meat. Combine the ingredients just until everything is evenly distributed. Overmixing can result in a dense meatloaf.
Chop the mushrooms fairly small. Smaller pieces distribute throughout the meat mixture more evenly and make it easier to slice the finished loaf.
Seal the cheese inside. Make sure the meat mixture completely surrounds the Swiss cheese cubes. Otherwise, melted cheese can escape during baking.
Cook the mushrooms thoroughly for the gravy. Give them time to brown and cook down before adding the other ingredients. That extra cooking time builds flavor.
Scrape the pan when adding the wine. Those browned bits add valuable flavor to the gravy.
Let the meatloaf rest. Twenty minutes might feel like a long time when dinner is sitting right in front of you, but it’s worth the wait.
Make extra gravy. You won’t regret it.
Can I Use Another Type of Mushroom?
White mushrooms are good in this recipe because they’re easy to find and have a mild flavor. However, you can use cremini mushrooms if that’s what you have available.
For even more mushroom flavor, you can use a mixture of your favorite fresh mushrooms.
Just keep the total amount consistent with the recipe so you don’t add a large amount of extra moisture to the meatloaf or gravy.
Can I Use Another Cheese?
Swiss cheese is what gives this recipe its signature mushroom-Swiss flavor, so it’s my first choice.
That said, Gruyère would bring a richer flavor and melts well too. Provolone would also work if you want a milder cheese.
For the closest result to this recipe, though, stick with Swiss.
Can I Make the Meatloaf Ahead of Time?
Yes.
You can prepare the meatloaf mixture and shape it in the bread pan ahead of time. Cover it and refrigerate it until you’re ready to bake.
For food safety, keep the uncooked meatloaf refrigerated and don’t leave it sitting at room temperature.
When you’re ready to cook, proceed with the recipe. Depending on how cold the meatloaf is when it goes into the oven, it may need additional cooking time, so use an instant-read thermometer to verify that the center reaches a safe temperature.
How Do I Store Leftover Meatloaf?
Store leftover meatloaf and gravy in airtight containers in the refrigerator.
The leftovers are delicious the next day, and the flavors have even more time to come together.
You can reheat individual slices in the microwave, or warm larger portions in the oven until heated through.
Keep some extra mushroom gravy on hand because reheating can dry the meatloaf slightly, and a spoonful of warm gravy fixes that problem immediately.
Can I Freeze Mushroom Swiss Meatloaf?
Yes, you can freeze the cooked meatloaf.
Allow it to cool completely, then wrap individual slices tightly and place them in a freezer-safe container or bag.
The gravy can be frozen separately.
When you’re ready to eat it, thaw the meatloaf in the refrigerator and reheat it thoroughly. Freezing individual slices also makes it easy to pull out exactly what you need for a quick dinner.
My Husband Hates Meatloaf… and He Loved This One
This is probably my favorite part of this recipe.
I started this whole experiment because my husband has always been firmly against meatloaf. I wasn’t even sure what his problem was with it, but I knew I could make something that had a better chance of changing his mind.
So I leaned into flavors he already enjoys.
Instead of trying to convince him that he should like traditional meatloaf, I made a version that sounded like something he would actually want to eat.
And it worked.
That might not sound like a monumental accomplishment to everyone, but if you’ve got someone in your family who has spent years saying, “I don’t like meatloaf,” you know exactly why I consider this a victory.
This mushroom swiss meatloaf is hearty, cheesy, savory, and covered in a rich mushroom gravy. The Swiss cheese tucked into the middle gives every slice an extra surprise, while the mushroom gravy takes the whole dinner in a completely different direction from traditional meatloaf.
Frequently Asked Questions
What temperature should meatloaf be cooked to?
Ground beef meatloaf should reach a safe internal temperature of 160°F when measured in the center with a food thermometer.
Why is my meatloaf falling apart?
Meatloaf can fall apart when the mixture doesn’t have enough binding ingredients, when it isn’t compacted enough, or when it is sliced immediately after baking. The eggs and bread crumbs help bind this recipe, while the 20-minute resting period helps the finished loaf hold together when sliced.
What wine can I use instead of Pinot grigio?
A dry white wine can work in its place. Choose something crisp and not overly sweet so it complements the savory beef and mushroom gravy.
Why does this recipe use both cubed and shredded Swiss cheese?
The cubed Swiss cheese goes inside the meatloaf, creating melted pockets of cheese throughout the center. The shredded Swiss cheese goes on top with the mushroom gravy, creating a melted cheesy finish.
What is the best side dish for mushroom Swiss meatloaf?
Mashed potatoes are my first choice because they soak up the mushroom gravy beautifully. Roasted vegetables, green beans, or a simple salad also work well.
More Homestyle Recipes
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Mushroom Swiss Meatloaf
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Equipment
Ingredients
Meatloaf
- 2 pounds Ground beef
- 1 cup Bread crumbs
- 2 Eggs
- 1/2 cup Yellow onion, diced
- 2 tsp Garlic powder
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup White mushrooms, chopped
- 4 oz Swiss cheese (cubed)
- 2 oz Swiss cheese (shredded)
Mushroom Gravy
- 2 tbsp Butter
- 1 clove Garlic, minced
- 1/2 pound Mushrooms, sliced
- 1 tbsp Tomato paste
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Flour
- 1/4 cup Pinot grigio
- 1 cup Beef stock
Instructions
- Preheat the oven to 350℉.
- Grease the bread pan and set aside.
- In a large mixing bowl, combine the ground beef, bread crumbs, eggs, diced onion, garlic powder, sea salt, black pepper, Worcestershire sauce, and diced mushrooms.
- Put half the mixture into the bottom of the bread pan.
- Arrange the swiss cheese cubes on the meat mixture.
- Add the remaining meat mixture to the bread pan and press to compact the meatloaf.
- Place the bread pan on a sheet pan and loosely cover the meatloaf with foil.
- Bake for 45 minutes.
- Melt the butter in a saucepan over medium heat.
- Add the sliced mushrooms and saute for 10 minutes or until the pan begins to dry. Add the garlic, salt, pepper, and tomato paste and continue to cook for 1 minute.
- Add the flour and cook for a few minutes.
- Deglaze the saucepan with the pinot grigio, scraping any brown bits from the bottom.
- Pour the beef stock into the saucepan, stirring to combine. Simmer for 5-10 minutes or until the gravy is thickened.
- Remove the meatloaf from the oven, turn the heat up to 400℉. Spread a light glaze of the mushroom gravy over the meatloaf and top with the shredded swiss cheese. Return to the oven and bake uncovered for an additional 15 minutes.
- Remove from the oven and allow to rest for 20 minutes before slicing.
- Slice and serve with mushroom gravy on top.
Nutrition
