Delicious Swiss Loaf Recipe – Perfect for any Occasion

Are you someone who hates to cook? Do you dread the thought of spending hours in the kitchen, trying out complicated recipes with unfamiliar ingredients? If that’s the case, then you’re not alone. Many people view cooking as a tedious chore, one that they’d rather avoid if possible.

But what if I told you that there’s an easy and delicious meatloaf recipe that even the most die-hard anti-cooking enthusiasts would love? I’m talking about Peg Bracken’s Swiss Loaf, a classic recipe from her beloved cookbook “The I Hate to Cook Book”, now celebrating its 50th anniversary edition.

This book has long been a favorite among those who despise cooking. Still, despite its tongue-in-cheek title, it contains many excellent recipes that are quick, easy to make, and delicious. Peg Bracken was a philosopher of chowder and a guru of skinny meatloaf. Her recipes are practical, straightforward and will help you to avoid kitchen rebellion.

So let’s try our hand at this delicious Swiss Loaf Meatloaf by Peg Bracken and see why this recipe is an absolute must-try for anyone who wants to enjoy a simple and mouth-watering meal without letting the food prep take over their lives.

Why You’ll Love This Recipe

Swiss Loaf (A Meatloaf by Peg Bracken)
Swiss Loaf (A Meatloaf by Peg Bracken)

As a lover of good food, I know how important it is to find great recipes that are both delicious and easy to make. That’s why I’m excited to introduce you to Peg Bracken’s Swiss Loaf meatloaf recipe. This beloved recipe by Peg Bracken has been a classic since its first appearance in the 1969 cookbook, “The I Hate to Cook Book.”

What makes this recipe so special is the creamy and flavorful addition of Swiss cheese mixed into the ground beef. Not only does this give the meatloaf a unique taste that will leave your taste buds wanting more, but it also creates a texture that is both tender and juicy.

But that’s not all – this recipe is incredibly versatile! You can easily substitute or add your own favorite ingredients like paprika, onion, green pepper, and garlic powder to make it your own. Plus, it’s perfect for meal prepping and leftovers so you can enjoy it for days.

Trust me – if you’re someone who hates spending too much time in the kitchen but still demands delicious meals, then this swiss loaf meatloaf is perfect for you. It’s a tried-and-true classic with a timeless taste that will leave you wanting more with every bite. So fire up those pans and start cooking!

Ingredient List

 A perfectly golden loaf of Swiss-inspired meatloaf.
A perfectly golden loaf of Swiss-inspired meatloaf.

Before we start with the instructions, let’s take a quick look at the ingredients you’ll need to make this beloved recipe from Peg Bracken’s cookbook. The Swiss Loaf is a meatloaf that features ground beef, Swiss cheese, onion, green pepper, paprika, salt, pepper, eggs and milk. Here’s what you’ll need:

  • 2 lbs ground beef
  • 4 1/2 oz Swiss cheese
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 tsp salt
  • 1/4 tsp black pepper or to taste
  • 1 tsp paprika

Make sure to have all your ingredients prepared and ready before starting to cook the meatloaf.

The Recipe How-To

 Impress your guests with this deliciously savory Swiss loaf.
Impress your guests with this deliciously savory Swiss loaf.

Now, let’s get to the heart of the matter: making the beloved Swiss Loaf.

Prep Time

Before getting started with the recipe, gather all the ingredients needed such as 2 lbs ground beef, 4 1/2 oz shredded Swiss cheese, 2 eggs beaten, 1 large onion chopped, 1 large green pepper chopped, and 1 tsp paprika.

Preheat the oven to 350°F (180°C).

Mixing and Kneading

In a large bowl, combine 2 lbs ground beef, 1/2 cup milk, 2 eggs beaten, 1 large onion chopped, and 1 large green pepper chopped. Add in a pinch of salt, pepper, and paprika to taste. Use your hands to combine everything together until well-mixed, but be careful not to overwork or you’ll end up with a tough meatloaf.

Adding Cheese

Next, add in 4 1/2 oz shredded Swiss cheese (set aside some for later) into the mixture and use your hands again to gently fold it into the meat but don’t knead too much.

Shaping into Loaf

Transfer the mixture onto a springform pan or a regular loaf pan lined with parchment paper at bottom for easy release. Shape it into a loaf form and cover it with some remaining shredded Swiss cheese.

Baking Time

Bake in the oven at 350°F (180°C) for approximately 45 minutes until browned on top or cooked through in internal temperature if using food thermometer.

Let it cool down for a bit before slicing.

Enjoy your classic Swiss Loaf Meatloaf by Peg Bracken!

Substitutions and Variations

 A hearty and filling meal that will have you coming back for seconds!
A hearty and filling meal that will have you coming back for seconds!

Peg Bracken’s classic Swiss Loaf meatloaf recipe is beloved for its unbeatable combination of delicious flavors and comforting texture. But what if you want to try something a little different? Don’t worry, there are plenty of substitutions and variations you can make to this recipe that will still result in a delicious dish that everyone will love.

Firstly, if you’re looking for a healthier version of this meatloaf, you can substitute ground turkey or chicken for the ground beef. This will reduce the fat content significantly while still providing plenty of protein and flavor.

For a bit of extra spice, you can add some cayenne pepper or red pepper flakes to the mixture. Alternatively, if you prefer milder flavors, simply reduce the amount of paprika and/or pepper in the recipe.

If you don’t have Swiss cheese on hand, other types of cheese can work just as well. Cheddar or Monterey Jack are both great options that will add a nice cheesy flavor to the loaf.

Vegetarians can also enjoy this recipe by substituting the ground beef for a plant-based alternative such as Beyond Meat or Impossible Burger. Just be sure to adjust the cooking time accordingly as plant-based alternatives may cook faster than meat.

Finally, if you want to try an entirely new spin on this classic meatloaf, consider adding some other ingredients such as chopped carrots or mushrooms to the mixture. This will add some extra nutrition and texture to the loaf while still staying true to Peg Bracken’s philosophy of simple, delicious recipes.

No matter which variation or substitution you choose, remember that cooking should be an enjoyable experience – so don’t be afraid to experiment and discover new and exciting ways to cook up your favorite dishes!

Serving and Pairing

 A slice of this Swiss loaf is like a warm hug on a chilly night.
A slice of this Swiss loaf is like a warm hug on a chilly night.

When it comes to serving and pairing the Swiss Loaf meatloaf, I always recommend a classic side dish of mashed potatoes or roasted vegetables. The creamy and rich texture of the potatoes goes hand in hand with the savory flavors of the beef and cheese, while the roasted vegetables add a touch of freshness and crunch to the meal.

As for beverages, I suggest a simple glass of milk to complement this hearty meal. The cold and velvety texture of milk helps cut through the richness of the Swiss Loaf and cleanses your palate between each bite. If you’re looking for something with a little more kick, a glass of red wine can also go well with this dish.

One thing to keep in mind is that this dish is quite filling, so make sure to portion accordingly. A small slice can go a long way, but don’t feel guilty if you end up going back for seconds!

Lastly, presentation is key when it comes to serving this dish. I recommend placing slices on a bed of fresh greens or garnishing with chopped herbs like parsley or thyme for added flavor and an appealing look. It’s always nice to see a beautifully plated meal on your dinner table, especially one as delicious as Swiss Loaf meatloaf.

Make-Ahead, Storing and Reheating

 Your tastebuds will thank you for trying out this unique twist on classic meatloaf.
Your tastebuds will thank you for trying out this unique twist on classic meatloaf.

As a culinary explorer, I understand the importance of having food that not only tastes great but is also easy to make in advance and store for later use. That’s why I want to share with you some tips for making, storing, and reheating the Swiss Loaf Meatloaf by Peg Bracken.

First off, you can prepare this delicious meatloaf up to a day in advance and store it in the refrigerator until you’re ready to cook it. This makes it perfect for busy weeknights when you don’t have much time to prepare dinner. Simply cover the meatloaf with plastic wrap or aluminum foil, and pop it in the fridge until you’re ready to cook.

When it comes to storing leftovers, the Swiss Loaf Meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply slice a portion of the meatloaf and place it on a microwave-safe plate. Heat for 30 seconds at a time until heated through.

Alternatively, you can reheat the entire meatloaf by covering it with aluminum foil and placing it in a preheated oven at 350°F (180°C) for about 15-20 minutes. Just be sure to check on it periodically during reheating to ensure that it doesn’t dry out.

It’s also worth noting that this recipe freezes well too! If you want to make extra for later use, simply wrap portions of leftover meatloaf tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. Use within 2-3 months for best results.

In conclusion, the Swiss Loaf Meatloaf is a great recipe that can be made ahead of time, easily stored in the fridge or freezer, and heated up quickly for a delicious and hearty meal any day of the week.

Tips for Perfect Results

 One bite of this flavorful Swiss loaf and you'll be hooked.
One bite of this flavorful Swiss loaf and you’ll be hooked.

As a culinary explorer, I have some tips for you to achieve the best results with this Swiss Loaf recipe by Peg Bracken. When cooking meatloaf, there are several things that can go wrong. The meatloaf could fall apart while serving, become too dry or overcooked, or not have enough flavor, but don’t worry! Here are some essential tips to ensure your Swiss Loaf is delicious and mouth-watering.

Firstly, make sure to handle the ground beef gently. It’s crucial not to overwork it by kneading it too much; otherwise, it will turn out dense and dry. Consider using a fork instead of your hands when mixing in the ingredients to avoid overworking the meat.

Next, when forming the loaf, keep in mind that the shape can also affect how well it cooks. Form a compact oval-shaped loaf instead of a flat disc shape. This shape will help ensure that it cooks evenly and holds together while serving.

Another essential tip is to cover the meatloaf during the baking process. After 45 minutes of baking, take the loaf out of the oven and cover it tightly with aluminum foil before placing it back in the oven. By doing so, you will preserve moisture and prevent it from drying out.

When it comes to seasoning, don’t forget about salt! The proper amount of salt brings out all the other flavors in the dish. Include pepper and paprika to add depth and spice to your Swiss Loaf. Also, make sure to adjust seasoning according to your liking or preference.

Lastly, let your Swiss Loaf rest for at least 10 minutes after baking before cutting into it. Allowing time for resting will help prevent the loaf from falling apart while slicing and helps distribute juices throughout the meat.

By following these tips, you’ll be on your way to making a perfect Swiss Loaf every time!


Before getting into the FAQ about Swiss Loaf, let’s just talk about Peg Bracken and her hate for cooking. She wrote a cookbook in 1969 called “The I Hate to Cook Book,” which was a small paperback cookbook published for 60 cents per copy. The book sold thousands of copies and eventually became a classic among those who, like Peg, did not enjoy cooking. In the 50th-anniversary edition of the cookbook, there were beloved recipes from Peg Bracken herself, including this Swiss Loaf meatloaf recipe that we are now discussing. Now, let’s answer some common questions about making this dish.

Is it better to cook meatloaf at 350 or 375?

When it comes to making meatloaf, setting your oven temperature correctly is key. Generally, a temperature of 350 degrees Fahrenheit is recommended to ensure that the meatloaf is cooked through while retaining the moisture it needs to be juicy and flavorful.

Do you cover meatloaf with aluminum foil when baking?

When cooking meatloaf, you have the option to cook it either covered or uncovered. Although if you are worried about it getting burnt, you can cover the meatloaf with foil for the first 45 minutes of cooking, and then remove the foil for the last 15 minutes to achieve that nice browning on top.

How to make a Paula Deen’s meatloaf?

Let’s dive into this mouth-watering recipe! Set your oven to 375°F and let it preheat while we get started. In a spacious bowl, combine ground beef, seasoning, onion, bell pepper, egg, tomatoes, and oats. Mix everything together until the ingredients are fully incorporated.
Now, to make the topping, mix together ketchup, brown sugar, and mustard. The resulting mixture should be thick and smooth.
Pour this mixture on top of the meatloaf, making sure that all sides are generously coated. When that’s completed, pop the loaf in the oven and let it bake for an hour. The aroma will fill up the kitchen and will definitely get your taste buds anticipating the final outcome!

How do you keep meatloaf from falling apart?

One of the primary reasons for meatloaf falling apart is the lack of binding agents in the mix. Properly incorporating ingredients such as bread crumbs and eggs can serve to bind the meat and keep it in shape. Conversely, overcooking may also lead to structural degradation of the meatloaf.

Bottom Line

In conclusion, if you’re someone who hates cooking but loves good food, Swiss Loaf (a meatloaf by Peg Bracken) is definitely a recipe you should try. It is one of the beloved recipes of Peg Bracken, an iconic philosopher of chowder and famous food writer. You’ll appreciate its simplicity, versatility and taste. With its combination of ground beef, Swiss cheese, eggs and veggies, this dish has everything you need for a satisfying meal. Plus, it’s easy to make and even easier to enjoy!

Whether you’re a meatloaf fan or not, Swiss Loaf is sure to please your taste buds with its cheesy bursts of flavor and perfect balance of textures that will melt in your mouth. The recipe’s ingredients are few and easy to find, making it possible to prepare this dish anytime.

All in all, learning how to cook Swiss Loaf will be an excellent addition to your skills as a cook. And just like the book “The I Hate To Cook Book” by Peg Bracken that published in 1960s has become an instant classic among those who wanted delicious meals without fuss or hassle; Swiss Loaf is equally classic buffet fare that never goes out of style.

So go ahead, grab a copy of Peg Bracken’s “The I Hate To Cook Book: 50th Anniversary Edition,” look up her recipe for Swiss Loaf (a meatloaf peg bracken classic) and give it a try. Once you take that first bite, you’ll know what we mean when we say that this simple loaf meatloaf made with swiss cheese is truly something special that could become an immediate beloved recipe in your household!

Swiss Loaf (A Meatloaf by Peg Bracken)

Swiss Loaf (A Meatloaf by Peg Bracken) Recipe

One more from my beloved "I Hate to Cook Book," by Peg Bracken. Very good and easy to make. Go on, give it a try!
No ratings yet
Cook Time 1 hr
Course Main Course
Cuisine European (Swiss)
Servings 1 meatloaf
Calories 570.2 kcal


  • 2 lbs ground beef
  • 4 1/2 ounces swiss cheese
  • 2 eggs, beaten
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 2 cups milk
  • 1 cup dry breadcrumbs


  • MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.

Your Own Notes


Serving: 293gCalories: 570.2kcalCarbohydrates: 22gProtein: 41.5gFat: 34.3gSaturated Fat: 15.3gCholesterol: 204.3mgSodium: 724.8mgFiber: 1.7gSugar: 3.3g
Keyword < 60 Mins, Beginner Cook, Cheese, Easy, Meat
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