Print

Perfect Brown Sugar Glazed Meatloaf Stuffed with Swiss Cheese and Mushrooms

brown sugar glazed meatloaf - featured image
Print Recipe

A juicy, flavorful meatloaf stuffed with Swiss cheese and mushrooms, topped with a sticky brown sugar glaze that caramelizes to perfection. This comforting dish is perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1.5 lbs (680 grams) ground beef (85% lean)
  • 6 oz (170 grams) Swiss cheese, sliced or shredded
  • 8 oz (225 grams) fresh mushrooms (cremini or baby bella), finely chopped
  • 1/4 cup (50 grams) brown sugar
  • 1/3 cup (80 ml) ketchup
  • 3/4 cup (75 grams) breadcrumbs (plain or Italian seasoned)
  • 1 large egg, room temperature
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) olive oil or butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil or butter in a skillet over medium heat. Add finely chopped mushrooms and minced onion, sauté until softened and moisture evaporates, about 6-8 minutes. Add minced garlic during the last minute. Remove from heat and let cool slightly.
  3. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
  4. On parchment paper or a baking sheet, shape half of the meat mixture into a 9×5 inch (23×13 cm) rectangle about 1 inch (2.5 cm) thick.
  5. Spread the mushroom and onion mixture evenly over the meat base. Layer Swiss cheese slices over the mushrooms, leaving a small border around the edges.
  6. Cover the filling with the remaining meat mixture, sealing edges and smoothing the top.
  7. In a small bowl, mix brown sugar and ketchup until smooth. Spread half of the glaze over the top of the meatloaf.
  8. Bake for 45 minutes. If glaze darkens too fast, tent loosely with foil.
  9. Remove foil if used, spread remaining glaze over meatloaf, and bake an additional 15-20 minutes until internal temperature reaches 160°F (71°C) and glaze is sticky and caramelized.
  10. Let the meatloaf rest for at least 10 minutes before slicing to allow juices to redistribute.

Notes

Avoid overmixing the meat to prevent toughness. Sauté mushrooms and onions until moisture evaporates to avoid soggy meatloaf. Apply glaze twice during baking for a sticky, caramelized finish. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C). Let meatloaf rest before slicing to keep it juicy. Prepare mushroom filling ahead for deeper flavor. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use a dairy-free melting cheese alternative.

Nutrition

Keywords: meatloaf, brown sugar glaze, Swiss cheese, stuffed meatloaf, mushrooms, comfort food, easy dinner, cozy meal

Find it online: https://morselora.com/perfect-brown-sugar-glazed-meatloaf-stuffed-with-swiss-cheese-easy-recipe-for-juicy-stuffed-meatloaf-with-mushrooms/