Go Back
–+ servings

Mushroom Swiss Meatloaf with Buttermilk Mashed Potatoes

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 8 ounces mushrooms, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded Swiss cheese
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 medium russet potatoes, peeled and cubed
  • 1/2 cup buttermilk
  • 2 tablespoons butter

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a large bowl combine the ground beef, mushrooms, onion, garlic, 3/4 cup of the Swiss cheese, breadcrumbs, egg, salt, and pepper. Mix until evenly blended.
  • Shape the mixture into a loaf and place it in a loaf pan. Sprinkle the remaining 1/4 cup Swiss cheese over the top.
  • Bake the meatloaf for 45 to 50 minutes until it reaches 160 degrees in the center.
  • While the meatloaf bakes, place the potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
  • Drain the potatoes, then return them to the pot. Add the buttermilk, butter, and a pinch of salt. Mash until smooth and creamy.
  • Let the meatloaf rest for 5 minutes before slicing. Serve slices with a scoop of the mashed potatoes on the side.

merknader

Sauté the mushrooms briefly before mixing if you want even less moisture in the loaf. Leftovers keep well in the fridge for three days and reheat gently in a covered skillet with a splash of broth to keep the meatloaf moist. The buttermilk potatoes taste best the same day but can be thinned with a little warm milk when reheating.
Course: Main Course
Cuisine: American
Equipment: Large bowl, Loaf pan, Medium pot, Potato masher