Description
A hearty Bacon Mushroom Swiss Meatloaf bursting with savory flavors from crispy bacon, earthy mushrooms, and melted Swiss cheese. This comforting American classic is perfect for dinner, delivering a warm, satisfying meal with every bite.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup chopped mushrooms
- 4 slices of bacon, cooked crisp and crumbled
- 1 cup grated Swiss cheese
- 1/2 cup chopped onions
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup milk
Seasonings and Sauces
- 1/2 cup ketchup (divided; some for mixing, some for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Cook Bacon and Sauté Vegetables: Start by cooking the bacon in a pan over medium heat until it becomes crispy. Remove the bacon and crumble it into small pieces. In the same pan, sauté the chopped mushrooms and onions until they are soft and see-through, then let them cool.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, ground pork, grated Swiss cheese, breadcrumbs, milk, crumbled bacon, grated Parmesan, sautéed mushrooms, and onions. Add in the eggs, Worcestershire sauce, 1/2 cup ketchup, garlic powder, dried thyme, salt, and black pepper. Stir gently just until everything binds together—avoid overmixing to keep the meatloaf tender.
- Shape and Top the Meatloaf: Form the meat blend into a log shape and place it in a baking dish or on a parchment-lined baking sheet. Spread the remaining ketchup evenly over the top of the meatloaf for a flavorful glaze.
- Bake: Slide the meatloaf into the preheated oven and bake for 60 to 70 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) and the outside is nicely browned.
- Rest Before Serving: Once baked, let the meatloaf rest for about 10 minutes. This resting time helps the meatloaf hold together better when sliced and improves the texture.
Notes
- Do not overmix the meatloaf mixture to keep it tender and moist.
- Checking the internal temperature with a meat thermometer ensures it’s fully cooked without drying out.
- Letting the meatloaf rest before slicing prevents it from crumbling and keeps slices intact.
- For a richer flavor, use whole milk, but low-fat milk can be used as a substitute.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
