SWISS CHEESE MUSHROOM MEAT LOAF

SWISS CHEESE MUSHROOM MEAT LOAF

This recipe is full of wonderful flavors and the meat loaf itself is so good. I love it! If you like a Mushroom Swiss Cheese burger, you will absolutely love this bunless alternative. This meat loaf is smothered in a delicious Creamy Cheesy sauce to take this recipe from good to unforgettable.

Not only is there Swiss cheese and mushrooms in the center of this meat loaf, but also all over the top of the meat loaf. The sauce is poured over the meat loaf first and then the Swiss cheese slices and mushrooms are placed on top. Broil to melt the cheese and garnish with fresh parsley. This tasty recipe is going to please many people and I cannot wait to publish this recipe for blog and FB fans.

If you are a fan of meat loaf sandwiches, you can place a slice between 2 slices of low-carb bread or toast.

You know what is so funny about this recipe? I thought I had invented something completely new. Nope! A quick Google search showed that there are other people with similar ideas.

Get adventurous with meat loaf and instead of your usual meat loaf recipes, change things up and try this one instead, or one of the many recipes I have on my blog (look under the Blog Index on the right hand side or the Photo Index at the top of my blog under the blog title). Under Meat you should find a Meat Loaf Category. I love the double Indexing that Blogger platforms provide. I don't like the push down stack style of Word Press and others. I want to be able to easily find my recipes, and I hope you can easily find my recipes, too. I was pressured by a few people to go with Word Press, but decided to stay with my beloved Blogger, even if some people think it is less hip, less flexible and more humble; so be it. I did change my Blog name and that caused quite a set back in traffic for quite a while, especially when FB cut back reach with their new algorithms that they rolled out.

I love hand-formed meat loaves versus pan-formed meat loaves. Why, you may ask? Presentation. When hand-formed and placed on a baking sheet, you can move the cooked meat loaf easily to an attractive serving dish. Just wait 5 minutes or so and do it carefully, using two spatulas if necessary.

Ingredients:

2 tbsp light olive oil (30 mL)

1 lb sliced mushrooms (0.45 kg)

¹/₂tsp dried parsley (2 mL)

¹/₄tsp salt (1 mL)

¹/₄tsp black pepper (1 mL)

Meat Loaf:

2 lbs lean ground beef (0.9 kg)

2 tbsp coconut flour (30 mL)

(can use half the amount if beef is lean)

2 large eggs

2 tsp dried parsley (10 mL)

1¹/₂tsp salt (7 mL)

¹/₂tsp black pepper (2 mL)

10 Swiss cheese slices, divided (7.5 oz; 213 g)

Fresh parsley for garnish, optional

Creamy Cheesy Sauce:

1¹/₄cups chicken stock (300 mL)

2 tsp arrowroot powder, OR cornstarch (10 mL)

3 oz cream cheese (90 g)

1 slice Swiss cheese (³/₄oz; 21 g)

¹/₂cup grated Mozzarella cheese (125 mL)

1 tsp dried parsley (5 mL)

Salt and pepper, to taste

Instructions:

Preheat the oven to 350°F (180°C).

In large nonstick frying pan, in olive oil and over medium heat, cook mushrooms until softened and most or all of the liquid has evaporated. Stir in parsley, salt and black pepper.

Meat Loaf: In large bowl, place ground beef. Pour coconut flour over top. In small bowl, whisk eggs, parsley, salt and black pepper. Pour over meat. Using disposable plastic gloves mix the ground beef well with the coconut flour and egg mixture. Turn out onto parchment paper. Spread meat mixture to 10 x 12-inch (25 x 30 cm) rectangle. Place 6 Swiss cheese slices on top of the meat, keeping the cheese further from the borders than I did, and half the cooked mushrooms. Using the wax paper, roll the meat loaf jelly-roll style, starting at the short end. Remove parchment paper. Seal the ends completely to prevent the cheese from leaking out while baking. Place seam side down, if possible, in a 9 x 13-inch (23 x 33 cm) baking dish or on a baking sheet. The one time I made this I could not place it seam side down as the seam wound up on the side of the meat loaf. I made sure the meat loaf was sealed so well everywhere, smoothing the meat with my fingers again and again until it was seamless. Bake 1 hour or until no pink remains or use a meat thermometer.

Pour Creamy Sauce over the meat loaf. You may have too much sauce, in which case keep some aside. Top with 4 Swiss cheese slices and the remaining mushrooms. Broil 3 minutes on high. Garnish with fresh parsley bits and serve.

Creamy Sauce: In saucepot, pour 1 cup chicken stock. Stir cornstarch into remaining chicken stock until dissolved and add to the saucepot along with cream cheese, Swiss cheese, Mozzarella cheese and parsley. Bring to the boil and keep stirring until thickened. Add salt and pepper to taste. The sauce is not super thick, but you will find it is thick enough.

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), ¹/₂tsp (2 mL) thyme (optional) and ¹/₂tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.

Yield: 10 servings

1 serving

395.7 calories

28.9 g protein

28.5 g fat

1.2 g fiber

4.1 g net carbs

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