Amazing Bacon Mushroom Meatloaf with Swiss Cheese (Print version)
Juicy bacon mushroom meatloaf with melted Swiss cheese and sautéed mushrooms, an easy baked dinner ready in about an hour.
# Ingredients:
For the meatloaf
01 -
12 oz (340 g) bacon, chopped and divided
02 -
1 small yellow onion, finely chopped
03 -
8 oz (225 g) cremini or button mushrooms, finely chopped
04 -
1 1/2 lb (680 g) lean ground beef (85/15)
05 -
1 large egg
06 -
1/4 cup (60 ml) whole milk or evaporated milk
07 -
6 oz (170 g) Swiss cheese, shredded and divided
08 -
1/2 cup (50 g) plain breadcrumbs
09 -
1 tsp Worcestershire sauce
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
# Instructions:
01 -
Brown the chopped bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and reserve 1 tablespoon for topping. Pour off all but 1 tablespoon of bacon fat.
02 -
Cook the onion and mushrooms in the reserved bacon fat until soft and the mushrooms have released their moisture, about 5 minutes. Let cool for 5 minutes.
03 -
In a large bowl, combine the ground beef, cooled vegetables, most of the bacon, about two-thirds of the Swiss cheese, the egg, milk, breadcrumbs, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until blended.
04 -
Form the mixture into a compact loaf on a foil-lined rimmed baking sheet or in a loaf pan.
05 -
Bake at 350°F (175°C) for 55 to 60 minutes until the internal temperature reaches 160°F (71°C).
06 -
Drain excess fat. Sprinkle the remaining Swiss cheese and reserved bacon over the top. Bake for 5 minutes more until the cheese is melted and bubbling.
07 -
Let the meatloaf rest for 10 minutes before slicing. This keeps the juices inside and helps the slices hold their shape.
# Good to know:
01 -
Let the meatloaf rest for 10 minutes before slicing for clean, juicy cuts.