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If you want something bold and loaded, Swiss Bacon Mushroom Meatloaf is it. You get gooey Swiss, crispy bacon, and meaty mushrooms stacked together for a crowd-pleaser that’s both fast and seriously satisfying on any weeknight.
This first made an appearance at my place during a wild winter when the roads were a mess and we needed a stick-to-your-ribs dinner. Now my family literally begs for what they call the 'gooey bacon meatloaf' at least twice every month.
Tasty Ingredients
- Bacon: Delivers that smoky crunch and a giant boost in flavor
- Swiss cheese: Its bold, nutty vibe stands up next to the beef like a champ
- Dijon mustard: Brings a pop of tang without dominating the whole thing
- Worcestershire sauce: That little dash gives each bite an extra craveable, salty kick
- Mushrooms: Chopped fine to sneak in moisture and earthy flavor that stretches your meat
- Onion and garlic: Sautéed for depth—they make the beef shine
- Breadcrumbs: Soaked in milk to stay tender for the juiciest slices
- Ground beef: Grab the 80/20 kind—it keeps everything rich without drying out
Crowd-Pleasing Instructions
- Give It a Break:
- Let your finished loaf sit out for 5–10 minutes after baking. The juices will settle in, so when you cut in, nothing leaks out. It’s also a good time to hit it with some fresh parsley if you want a little color.
- Final Layer and Melt:
- Toss the cooked mushrooms and bacon bits on top, layer over the Swiss slices, then pop your loaf back in for that finishing blast—10 minutes or until the cheese gets gooey with some toasty little bubbles.
- Prep the Toppings:
- While the loaf is doing its initial bake, crisp up your bacon in a pan, then break it up once it’s cooled. Keep the same skillet going—sauté your sliced mushrooms until they’re browned and most of the liquid’s gone.
- Shape and Start Baking:
- Move your mixture to a lined dish, shape it gently into a loaf, then bake at 350°F for 40 minutes or so. Take it out when it’s nearing 160°F inside—the toppings and extra oven time will finish the job.
- Mix Everything Together:
- Lightly blend the beef, soaked breadcrumbs, egg, diced onion, minced garlic, chopped mushrooms, a splash of Worcestershire, Dijon, some salt and pepper, and a throw of parsley in a big bowl. Don’t overwork it—it can go tough if you do.
- Soak Those Crumbs:
- Mix breadcrumbs with milk and set aside for 5 minutes. They’ll puff up and keep everything nice and soft once baked.
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The mushrooms are a real game changer here. Found out by accident when I didn’t have a ton of beef on hand in a snowstorm. They disappear right into the loaf, making it juicy, deeply flavorful, and easier on your wallet.
Do-Ahead Options
You can fully prep and shape this meatloaf up to a day ahead and stash it in the fridge—just seal it up tight with plastic. When it’s time to cook, let it hang at room temp for half an hour, then bake like usual. Cook up the toppings ahead too—just keep ‘em chilled until it’s their time to shine.
Awesome Combos
This big, hearty loaf goes great with sides that lighten things up a bit. Fluffy mashed potatoes mop up all those good pan juices. Want something fresher? Try roasted green beans or a tossed salad with tangy vinaigrette. If you need cozy comfort, load your plate with mac and cheese and don’t be surprised if there are no leftovers.
Simple Fixes
Meatloaf falling apart on you? Give it an extra egg or let it rest longer before slicing. If the loaf turns out too dense, go easy when mixing and shaping—don’t squish it down hard. The trick to a soft, tender meatloaf is using a gentle touch every step of the way.
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Common Queries
- → What helps keep the meatloaf soft?
Mix the ingredients gently but don’t overdo it. Soaked breadcrumbs can also hold in moisture, leaving your meatloaf juicy.
- → Can I replace Swiss cheese with something else?
Totally! Try swapping Swiss for cheddar, mozzarella, or provolone for a new taste twist.
- → What sides work well with this loaf?
Pair it with mashed potatoes, a crisp salad, roasted veggies, or buttery green beans to round out the meal.
- → Can I prepare the loaf beforehand?
Absolutely. Shape and prep the loaf a day ahead, refrigerate it, and bake it fresh when you’re ready for tender results.
- → What temp should meatloaf hit when it’s done?
For safe eating, the inside should reach 160°F (71°C).