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Bacon Mushroom Swiss Meatloaf

A hearty meatloaf featuring the delicious combination of crispy bacon, earthy mushrooms, and melty Swiss cheese, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1 lb ground beef Use a mix of lean and fatty ground beef for best results.
  • 1/2 lb ground pork
  • 4 slices cooked bacon, crumbled Cook until crispy before crumbling.
  • 1 cup chopped mushrooms Use cremini or button mushrooms.
  • 1/2 cup chopped onions Can substitute with shallots for a milder flavor.
  • 1 cup bread crumbs Panko breadcrumbs can be used for extra crunch.
  • 1 cup grated Swiss cheese
  • 2 big eggs Bind the meat mixture.
  • 1/2 cup milk Can use any type of milk.
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt Adjust according to taste.
  • 2 tbsp ketchup Used for topping the meatloaf.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a frying pan, cook the bacon until crispy, then crumble and set aside.
  3. Sauté the chopped onions and mushrooms in the same pan until soft, then let them cool.
  4. In a large mixing bowl, combine ground beef, ground pork, crumbled bacon, cooked onions and mushrooms, Swiss cheese, and breadcrumbs.
  5. Add the eggs, milk, Worcestershire sauce, ketchup, garlic powder, thyme, black pepper, and salt into the bowl.
  6. Gently stir the mixture until combined but be cautious not to overmix.
  7. Shape the mixture into a loaf and place it in a baking dish lined with parchment paper.
  8. Spread the tablespoon of ketchup over the top for a glaze.
Baking
  1. Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C).
  2. Allow the meatloaf to cool for about 10 minutes before slicing.

Notes

Leftovers can be refrigerated for up to five days or frozen for up to three months. Thaw in the fridge overnight before reheating.