why make this recipe
Bacon Mushroom Swiss Meatloaf combines classic flavors with a modern twist. The addition of bacon and Swiss cheese makes this meatloaf extra special. It is a hearty dish that pleases both kids and adults alike. This recipe is not just tasty, but it also provides a great way to use ground beef and pork together while packing in veggies.
how to make Bacon Mushroom Swiss Meatloaf
Ingredients:
- 1/2 cup ketchup (save for the top)
- 1 teaspoon dried thyme
- 1 cup grated Swiss cheese
- 2 big eggs
- 1 tablespoon Worcestershire sauce
- 1/2 pound ground pork
- 1 cup chopped mushrooms
- 4 slices of bacon, cooked up crisp and crumbled
- 1/2 cup chopped onions
- 1/2 cup milk
- 1 pound ground beef
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon ketchup
- 1/2 teaspoon salt
Directions:
- Turn your oven on and set it to bake at 375°F (190°C).
- Get the bacon going in a pan until it’s crunchy, then crumble it up. In that same pan, cook the mushrooms and onions until they are soft and see-through. Let them cool off.
- Toss your beef, pork, shredded cheese, breadcrumbs, milk, crumbled bacon, Parmesan, mushrooms, and onions in a big bowl.
- Crack in the eggs, pour in Worcestershire sauce, a squeeze of ketchup, garlic powder, salt, thyme, and pepper. Stir it all just till it sticks together. Be careful not to overdo it.
- Form the meat blend into a log and set it in your baking dish or lay it out on a baking sheet with parchment. Smear the last of the ketchup all over the top.
- Slide your dish into the oven and cook for 60-70 minutes. When the inside hits 160°F (71°C), you’re good to go—it should be cooked all the way through.
- Give your meatloaf about 10 minutes to chill out before you slice it up. This way it won’t fall apart when you grab a piece.
how to serve Bacon Mushroom Swiss Meatloaf
Slice the meatloaf and serve it hot for dinner. It goes great with mashed potatoes or a simple salad. You can also serve it with extra ketchup or a tangy sauce on the side.
how to store Bacon Mushroom Swiss Meatloaf
You can store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, wrap it tightly and freeze it. It can stay in the freezer for up to 3 months.
tips to make Bacon Mushroom Swiss Meatloaf
- Make sure the meat mixture is not overmixed; this keeps the meatloaf tender.
- You can add more veggies if you like, such as bell peppers or spinach for extra flavor and nutrition.
- Let the meatloaf rest before slicing to keep it together.
variation
You can switch out the cheese for cheddar or mozzarella if you prefer. Additionally, using turkey instead of beef and pork is a healthier option.
FAQs
Can I make Bacon Mushroom Swiss Meatloaf ahead of time?
Yes! You can prepare the meatloaf mixture and refrigerate it overnight before baking.
What if I don’t have breadcrumbs?
You can use crushed crackers or oats as a substitute for breadcrumbs.
How do I know when the meatloaf is done?
Use a meat thermometer. The inside should reach 160°F (71°C) to ensure it’s fully cooked.
Bacon Mushroom Swiss Meatloaf
A hearty meatloaf combining ground beef, pork, bacon, and Swiss cheese, packed with veggies for extra flavor.
- Total Time: 85 minutes
- Yield: 6 servings 1x
Ingredients
- 1/2 cup ketchup (for topping)
- 1 teaspoon dried thyme
- 1 cup grated Swiss cheese
- 2 big eggs
- 1 tablespoon Worcestershire sauce
- 1/2 pound ground pork
- 1 cup chopped mushrooms
- 4 slices of bacon, cooked and crumbled
- 1/2 cup chopped onions
- 1/2 cup milk
- 1 pound ground beef
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon ketchup
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the bacon in a pan until crispy, then crumble it.
- In the same pan, cook mushrooms and onions until soft.
- In a large bowl, combine ground beef, ground pork, Swiss cheese, breadcrumbs, milk, crumbled bacon, Parmesan, mushrooms, and onions.
- Add eggs, Worcestershire sauce, ketchup, garlic powder, salt, thyme, and pepper; stir until just combined.
- Shape the mixture into a log and place in a baking dish or on a parchment-lined baking sheet.
- Spread the remaining ketchup on top.
- Bake for 60-70 minutes until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing.
Notes
Make sure not to overmix the meat mixture for a tender loaf. You can refrigerate the meatloaf mixture overnight for convenience.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg