Best 9 Mushrooms And Swiss Meatloaf Recipes

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

SWISS MUSHROOM LOAF

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.

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MUSHROOM MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.

MUSHROOM SWISS MEATLOAF

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.

BACON MUSHROOM SWISS MEATLOAF

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.

NEW CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
• In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
• In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
• Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
• Serving Size: one 1-inch thick slice

BACON, SWISS AND MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, cook bacon until crisp but not burned.
• Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the
• skillet and saute the mushrooms and onions until tender.
• Allow to cool slightly.
• In a large bowl, mix the beef, egg, and milk. Add the
• mushroom/onion mixture, all but a few spoonfuls of the
• swiss cheese and all but one tablespoons of the bacon
• bits. Add the corn flake crumbs and mix well until blended.
• Shape into a loaf and place in a large loaf pan.
• Bake at 350 for about an hour, or until cooked through.
• Drain fat from the pan and sprinkle the reserved cheese
• and bacon on top. Bake an additional 5 minutes, or until
• cheese is bubbly.
• Allow to rest for 10 minutes before slicing. Yield: 4 to 6
• servings.

MUSHROOMS AND SWISS MEATLOAF?

Steps:

• 1. heat olive oil in a large skillet over medium-low heat.Add sliced mushrooms,saute for 10 minutes or until are browned.Sprinkle with parmesan cheese.Remove from heat and set aside.
• 2. Preheat oven to 350 degrees F.Lightly grease a 9x13 loaf pan with nonstick cooking spray.
• 3. In a large bowl,combine ground beef,egg whites,steak sauce,bread crumbs,dry onion soup mix and garlic powder;mix together until blended.
• 4. Spread meat mixture out on a piece of waxed paper,forming a rectangle about 10 inches square.
• 5. Add 1 cup shredded swiss cheese and sauteed mushrooms over the meat,leaving a 1/2-inch edge all around.Carefully lift an edge and roll the meat around the filling.Place into a loaf pan with the seam side down.
• 6. Add remaining sauteed mushrooms on the top of the meatloaf and sprinkle with remaining swiss cheese.
• 7. Bake in the preheated oven,for 30 minutes until the cheese is melted.Let stand for 8 minutes before slicing.