Mushroom and Swiss Burger Meatloaf Best Dishes

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Mushroom and Swiss Burger Meatloaf

"This meatloaf has the entirety you'd see on a scrumptious mushroom and Swiss cheeseburger. I tuck creamy Swiss cheese and sliced mushrooms into the center of the meatloaf, presenting a delicious marvel while you chop into it."

Ingredients :

2 slices pumpernickel bread
1 pound floor chuck
1 pound ground red meat
1 egg
half cup finely chopped sweet onion
1/3 cup petite-reduce diced tomatoes with sweet onions, drained and juice reserved
1/4 cup finely chopped green pepper
1 tablespoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 dashes Worcestershire sauce
2 dashes soy sauce
6 slices deli-sliced Swiss cheese
1 (four.Five ounce) can sliced mushrooms, drained
1/2 cup bottled sweet chili sauce

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 degrees F (a hundred seventy five levels C). Grease a 9x5-inch loaf pan. Tear the pumpernickel into portions, and place into the paintings bowl of a meals processor. Pulse numerous instances to cut the bread into crumbs.
Lightly mix the pumpernickel crumbs, ground chuck, ground red meat, egg, onion, diced tomatoes, 1/four cup of the reserved juice from the tomatoes, inexperienced pepper, onion powder, garlic salt, black pepper, Worcestershire sauce, and soy sauce collectively in a bowl till the aggregate may be very well combined. Do now not over mix, or the meat loaf might be tough.
Place half the beef aggregate into the bottom of the organized loaf pan, and lightly press to clean the pinnacle. Place three slices of Swiss cheese over the beef mixture, and unfold the sliced mushrooms calmly over the cheese. Top the mushrooms with the last 3 slices of Swiss cheese, and unfold the rest of the beef mixture in an even layer over the cheese. Press the pinnacle gently to easy.
Bake the meatloaf in the preheated oven for 45 minutes, then put off from oven and spread with the chili sauce in an excellent layer. Return the meatloaf to the oven and bake till the juices run clear and the chili sauce has thickened right into a glaze, approximately 15 extra minutes. Let the meatloaf stand for 10 mins before reducing.

Notes :

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