Bacon Mushroom Swiss Meatloaf (Printable Version)
# What You’ll Need:
→ Meat Base
01 -
1 pound ground beef
02 -
½ pound ground pork
03 -
2 large eggs
→ Flavor Powerhouses
04 -
4 slices bacon, cooked crisp and crumbled
05 -
1 cup mushrooms, chopped
06 -
½ cup onions, chopped
07 -
1 cup grated Swiss cheese
08 -
½ cup grated Parmesan cheese
→ Binding and Seasoning
09 -
1 cup breadcrumbs
10 -
½ cup milk
11 -
1 tablespoon Worcestershire sauce
12 -
1 tablespoon ketchup (for mixing)
13 -
½ cup ketchup (for topping)
14 -
1 teaspoon garlic powder
15 -
1 teaspoon dried thyme
16 -
½ teaspoon salt
17 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Preheat your oven to 375°F to prepare for the meatloaf.
02 -
Cook bacon slices in a pan until crispy, then crumble them. In the same pan, sauté mushrooms and onions in the bacon fat until soft and golden. Set aside to cool.
03 -
In a large bowl, mix ground beef, pork, Swiss cheese, breadcrumbs, milk, crumbled bacon, Parmesan cheese, cooled mushrooms and onions, eggs, Worcestershire sauce, 1 tablespoon ketchup, garlic powder, salt, thyme, and pepper. Combine until just mixed to avoid overworking.
04 -
Form the mixture into a loaf shape and place it on a parchment-lined baking sheet or in a baking dish. Spread ½ cup ketchup evenly over the top.
05 -
Bake for 60-70 minutes until the internal temperature reaches 160°F. The exterior should be browned, and the ketchup glaze should look glossy.
06 -
Let the meatloaf rest for 10 minutes after removing it from the oven. Slice and serve warm for optimal flavor and texture.
# Additional Notes:
01 -
Using both beef and pork creates a balance of texture and flavor. Pork adds moisture, while beef provides a classic taste.
02 -
Resting the meatloaf before slicing helps keep it intact and prevents crumbles.
03 -
The combination of bacon, mushrooms, and Swiss cheese results in a uniquely rich and comforting flavor.