Swiss Mushroom Bacon (Printable Version)
# What You’ll Need:
→ Meatloaf Base
01 -
1 cup milk
02 -
1½ lbs of ground beef (80/20 blend)
03 -
½ tsp ground black pepper
04 -
2 minced garlic cloves
05 -
1 small onion, finely chopped
06 -
1 large egg
07 -
½ cup diced mushrooms (button or cremini)
08 -
1 tsp Dijon mustard
09 -
1 tsp Worcestershire sauce
10 -
1 cup breadcrumbs (regular or panko)
11 -
1 tsp dried parsley (or 1 tbsp fresh)
12 -
1 tsp salt
→ Topping
13 -
Fresh parsley, chopped for garnish
14 -
6–8 slices of Swiss cheese
15 -
½ cup seasoned sautéed mushrooms
16 -
4–5 strips of crispy bacon, crumbled
# Steps to Follow:
01 -
Pour the milk over the breadcrumbs in a small mixing bowl and let it sit for 5 minutes to absorb.
02 -
In a big mixing bowl, combine the beef, soaked breadcrumbs, egg, onion, garlic, mushrooms, Worcestershire sauce, Dijon, salt, pepper, and parsley. Mix gently to avoid making it dense.
03 -
Place the mixture into a greased or parchment-lined pan, shaping it like a loaf. Bake at 350°F (175°C) for 40–45 minutes, or until it reaches an internal temp of 160°F (71°C).
04 -
As the meatloaf bakes, fry bacon in a skillet until it’s crispy and crumble it once cool. In the same pan, sauté the mushrooms until soft and golden. Set aside.
05 -
Take the meatloaf out when almost done. Add Swiss cheese slices across the top, pile on the mushrooms, and sprinkle with crumbled bacon. Pop it back in the oven for another 10 minutes so the cheese melts beautifully.
06 -
Let it sit for a few minutes (5–10) before slicing. Sprinkle with parsley and pair with your favorite sides to enjoy.