Individual Mushroom Swiss Meatloaf

Individual Mushroom Swiss Meatloaf

It’s good without the quick, easy cheese sauce, but so extra with!




  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion (about 1/2 smaller onion)
  • 1/4 cup chopped mushrooms (about 4 ounces)
  • 3 ounces grated Swiss cheese
  • 1/4 cup oatmeal (old fashioned or quick-cooking)
  • 1 teaspoon Worcestershire sauce (plus a teaspoon or two to brush the tops of the finished meatloaves)
  • 3/4 teaspoon seasoning salt
  • 1/8 teaspoon pepper
  • 1 large egg
  • 3/4 to 1 pound ground beef

Cheese Sauce:

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 cup whole milk
  • 1/4 cup cream (optional)
  • 1/2 cup cheese



Preheat oven to 350 degrees F. Line a sheet pan with a piece of foil large enough to hold the meatloaves with an inch or so between and turn up the edges.

Heat oil in small skillet and add onions and mushrooms and cook about two to three minutes until the onions are starting to soften and mushrooms are giving off their juices. Set aside to cool.

To a medium-sized bowl, add the Swiss cheese, oatmeal, the 1 teaspoon Worcestershire sauce, the seasoning salt, pepper, and egg. Mix thoroughly. Add the cooled vegetable mixture and mix. Add in the found beef and gently work it, mixing in the ingredients well. Take care not to compress the beef.

Mixture will be moist. Form into four oval half egg-shaped loaves about two inches high with curved tops (easiest done by estimating half of the mixture, then half again.) Place on foil-lined rimmed sheet pan about an inch apart. Brush the tops with a little Worcestershire sauce. Bake at 350 degrees to desired doneness, about 20 to 25 minutes to reach 165 degrees depending on oven. Do not over bake.

Note: to freeze, lay each loaf on a piece of plastic on a flat surface. Freeze until hard, then use the plastic wrap to wrap each individual loaf. Add to a Ziploc and label. Thaw overnight in the fridge to bake the next day.


Cheese Sauce:

Note: this is better with a little cream; can be made with milk in a pinch.

Ina small saucepan, heat butter over medium-high heat until melted; add flour and cook, stirring for about a minute. Slowly add milk, whisking. Add cream if using. Allow to come to a boil and cook for a minute or two until the mixture is thick enough to coat the back of a spoon without filling in when a finger is run across.

Remove from heat and add cheese bit by bit, stirring after each addition. Mixture will thicken just a bit as it cools. If not using cream, judge the mixture and add a little more milk if necessary.

Pour over finished and plated meatloaves. Pass any remaining.

Keywords: Bargain Meal of the Week, Beef, Cheese, Cream, Ground Beef, Meatloaf, milk, mushrooms, swiss cheese

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