Best Mushroom And Swiss Burger Meatloaf Recipes

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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.

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

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.

MUSHROOMS AND SWISS MEATLOAF?



Mushrooms and Swiss Meatloaf? image

this meatloaf recipe you gonna try is based on the burger topping,mushrooms and swiss,it's great with mac and cheese,scalloped potatoes,green bean casserole and dinner rolls.

Provided by raymond spencer

Categories     Meatloafs

Time 40m

Number Of Ingredients 10

2 Tbsp olive oil
1 c sliced fresh white mushrooms
3/4 c shredded parmesan cheese
2 lb lean ground beef
2 egg whites
1/2 c steak sauce
3/4 c panko bread crumbs
1 packet dry onion soup mix
1 tsp garlic powder
2 c shredded process swiss cheese,divided

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.

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.

MUSHROOM SWISS BURGERS



Mushroom Swiss Burgers image

These skillet burgers from Mrs. James Bowles of Ironton, Ohio are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds ground beef
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
6 slices Swiss cheese
6 hamburger buns, split

Steps:

  • Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

Nutrition Facts :

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