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    You are in: Home / Recipes / Mushroom Swiss Meatloaf Recipe
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    Mushroom Swiss Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    melijohns's Note:

    My husband loves mushroom swiss burgers. I created this bunless alternative and now he has leftovers the next day. For meatloaf sandwich lovers, this is perfect! Just slap it between two pieces of bread!

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      Slice mushrooms and add, cooking until done. (You may substitute a 4 oz. can of mushrooms, drained.)
    3. 3
      While onions are cooking, mix ground beef, eggs, bread crumbs, Worcestershire sauce, salt and pepper. Stir well.
    4. 4
      Tear off a sheet of aluminum foil, approximately the size of a 9x13 pan.
    5. 5
      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.
    6. 6
      Fold edges of meat in towards the center. Seal seam.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

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    Nutritional Facts for Mushroom Swiss Meatloaf

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 387.2
     
    Calories from Fat 227
    58%
    Total Fat 25.3 g
    38%
    Saturated Fat 12.3 g
    61%
    Cholesterol 144.1 mg
    48%
    Sodium 535.4 mg
    22%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.3 g
    9%
    Protein 27.3 g
    54%

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