A savory and satisfying twist on a classic meatloaf, this recipe is packed with juicy mushrooms and melted cheese for an extra rich and flavorful dinner.

Why You’ll Love This Recipe

Delicious combination of tender beef, sautéed mushrooms, and gooey cheese
Perfectly moist thanks to a blend of breadcrumbs, eggs, and a flavorful glaze
A comforting, crowd-pleasing dish that elevates the humble meatloaf
Ideal for easy meal prep and busy weeknight dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Fresh mushrooms, sliced
Onion, finely chopped
Garlic cloves, minced
Bread crumbs
Egg(s)
Worcestershire sauce
Salt and pepper
Italian seasoning or dried herbs
Your choice of cheese (e.g. cheddar, mozzarella, provolone)
Optional glaze (ketchup or barbecue sauce mixed with a bit of mustard or brown sugar)

Directions

Preheat the oven to 350 °F (175 °C).
In a pan over medium heat, sauté onions and garlic until translucent, about 3–5 minutes.
Add mushrooms and cook until they release moisture and become golden, about 5–7 minutes. Season lightly with salt and pepper.
In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, Italian seasoning, salt, and pepper.
Add the sautéed mushroom mixture into the beef mixture and mix until just combined—do not overmix.
Transfer mixture to a loaf pan or shape into a loaf on a lined baking sheet.
Spread cheese slices or shredded cheese evenly over the top.
Brush the loaf with the glaze mixture, if using.
Bake for 45–55 minutes, or until internal temperature reaches 160 °F (71 °C).
Optional: in the last 5 minutes of baking, add a little more cheese on top and return to oven until melted.
Remove from oven and let rest for 10 minutes before slicing and serving.

Servings and timing

Yields approximately 6–8 servings
Preparation time: 15 minutes
Cooking time: 50 minutes
Resting time: 10 minutes
Total time: ~1 hour 15 minutes

Variations

Cheese variety: Swap cheddar with Swiss, pepper jack, or Gouda for different flavor profiles
Meat mix: Use half ground pork or veal instead of all beef for added tenderness
Vegetarian twist: Replace beef with a lentil and nut mixture for a meatless loaf
Glaze options: Try brown sugar and balsamic glaze, salsa, or spicy chili sauce
Herb enhancements: Stir in fresh parsley, thyme, or rosemary for a fragrant lift

Storage/reheating

To store: Wrap cooled meatloaf tightly in foil or plastic and refrigerate for up to 4 days
To freeze: Wrap tightly, place in an airtight container, and freeze for up to 3 months
To reheat:
- Oven: Preheat to 325 °F (163 °C), cover with foil, and heat for 15–20 minutes (from refrigerated) or 30–35 minutes (from frozen, thawed)
- Microwave: Slice and reheat portions 1–2 minutes until heated through

FAQs

What type of mushrooms work best?

Button or cremini mushrooms are ideal; their mild flavor and texture blend perfectly in the meatloaf.

Can I use pre-shredded cheese?

Yes, pre-shredded cheese works fine. For best melting, choose varieties labeled “mozzarella,” “cheddar,” or “provolone.”

Is it necessary to let the meatloaf rest?

Yes—resting allows juices to redistribute, making it easier to slice without crumbling.

Can I bake it in a water bath?

It is not necessary; baking directly yields a crusty, flavorful exterior. For extra moisture, cover with foil in the final 20 minutes.

How do I know when it’s done?

Use a meat thermometer—you’re aiming for an internal temperature of 160 °F (71 °C).

Can I prepare it ahead of time?

Absolutely—prepare up to step 6, cover, and refrigerate overnight. Bake when ready.

How do I avoid a dry meatloaf?

Avoid overmixing, include the egg and breadcrumbs, and optionally cover loosely after the first 30 minutes of baking.

What can I serve with it?

Classic sides include mashed potatoes, roasted vegetables, green beans, or a simple garden salad.

Can I make this gluten-free?

Yes—substitute gluten-free breadcrumbs or use oats/crushed gluten-free crackers.

How do I reheat single slices?

Microwave covered with a damp paper towel for about 1 minute, or reheat in a toaster oven at 300 °F (150 °C) for 5–7 minutes.

Conclusion

This cheesy mushroom meatloaf is a delicious upgrade to the classic recipe. With its savory mushrooms, creamy cheese, and moist texture, it makes for a satisfying family meal. Plus, it’s easy to customize, store, and reheat—ideal for busy households or meal prep. Enjoy this comforting dish any night of the week!

Cheesy Mushroom Meatloaf

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A savory and satisfying twist on classic meatloaf, packed with juicy mushrooms and melted cheese for a rich, flavorful dinner.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 350 °F (175 °C).
In a pan over medium heat, sauté onions and garlic until translucent, about 3–5 minutes.
Add mushrooms and cook until they release moisture and become golden, about 5–7 minutes. Season lightly with salt and pepper.
In a large bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper.
Add the sautéed mushroom mixture into the beef mixture and mix until just combined—do not overmix.
Transfer mixture to a loaf pan or shape into a loaf on a lined baking sheet.
Spread cheese slices or shredded cheese evenly over the top.
Brush the loaf with the glaze mixture, if using.
Bake for 45–55 minutes, or until internal temperature reaches 160 °F (71 °C).
Optional: in the last 5 minutes of baking, add a little more cheese on top and return to oven until melted.
Remove from oven and let rest for 10 minutes before slicing and serving.

Notes

Resting the meatloaf helps retain moisture and makes slicing easier.
Use a thermometer to ensure it’s cooked to 160 °F (71 °C).
Can be made ahead and refrigerated before baking.
Store leftovers wrapped in foil in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 1g
Protein: 22g
Cholesterol: 100mg