Swiss Bacon Dish (Printable Version)
# What You’ll Need:
→ Base for Meatloaf
01 -
1½ lbs ground beef (use 80/20 for best flavor)
02 -
1 large egg
03 -
1 cup milk
04 -
1 tsp Dijon mustard
05 -
1 cup breadcrumbs (any type works—panko or regular)
06 -
½ tsp black pepper
07 -
1 tsp Worcestershire sauce
08 -
½ cup chopped mushrooms (cremini or button)
09 -
1 small onion, diced finely
10 -
1 tsp dried parsley (or 1 tbsp fresh if you prefer)
11 -
2 minced garlic cloves
12 -
1 tsp salt
→ Topping Layer
13 -
6–8 slices of Swiss cheese
14 -
½ cup mushrooms, sautéed nicely
15 -
4–5 crispy bacon strips, crumbled up
16 -
Some fresh parsley, chopped for topping
# Steps to Follow:
01 -
Pour milk over breadcrumbs in a small bowl and let it sit for a few minutes to soften.
02 -
Gently mix together the ground beef, softened breadcrumbs, egg, onions, garlic, Worcestershire sauce, mustard, mushrooms, salt, pepper, and parsley in a large bowl. Mix just enough so everything is combined; you don't want to overwork it.
03 -
Shape the meat mixture into a loaf and place it gently in a greased or parchment-lined dish. Cook it in the oven for about 40–45 minutes at 350°F (175°C), or until it hits an internal temperature of 160°F (71°C).
04 -
As the meatloaf cooks, fry bacon in a pan until crispy. After draining the bacon, sauté your mushrooms in the same pan until golden and tender. Set them aside for topping.
05 -
When the loaf is almost done, pull it out of the oven. Add slices of cheese on top first, then layer on the sautéed mushrooms and crumbled bacon. Pop it back in for another 10 minutes or until the cheese is bubbly and melted.
06 -
Take the dish out and let the loaf cool down for about 5–10 minutes before slicing it up. Sprinkle chopped parsley on top and serve it alongside your favorite sides.