Double Bacon Swiss Mushroom Melt with Beef and Cheese (Print version)

A juicy beef meatloaf layered with crisp bacon, golden mushrooms, and melted Swiss cheese for a hearty diner-style dinner.

# Ingredients:

For the bacon and mushrooms

01 - 10 slices beef bacon, divided
02 - 12 oz (340 g) cremini mushrooms, sliced
03 - 1 tablespoon olive oil, if needed
04 - 1/4 teaspoon kosher salt
05 - 1/4 teaspoon black pepper

For the beef loaf

06 - 2 lb (900 g) 80/20 ground beef
07 - 2 large eggs
08 - 3/4 cup (45 g) panko breadcrumbs
09 - 1/2 cup (120 ml) milk
10 - 1 tablespoon Worcestershire sauce
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 6 oz (170 g) Swiss cheese, 3 oz chopped and 3 oz sliced

For the glaze

17 - 1/3 cup (80 g) ketchup
18 - 1 tablespoon brown sugar
19 - 1 teaspoon Worcestershire sauce
20 - 1 tablespoon chopped fresh parsley, for serving

# Instructions:

01 - Preheat the oven to 350°F. Line a rimmed baking sheet with parchment or foil.
02 - Cook the bacon in a skillet over medium heat until crisp. Transfer to a plate, chop 5 slices for the loaf, and save the remaining slices for topping.
03 - Pour off excess drippings, leaving about 1 tablespoon in the skillet. Add the mushrooms, salt, and pepper, then cook for 8-10 minutes until browned and no longer watery. Cool slightly.
04 - In a large bowl, stir together the panko and milk. Add the beef, eggs, Worcestershire, Dijon, garlic powder, onion powder, salt, pepper, chopped bacon, mushrooms, and chopped Swiss. Mix gently until just combined.
05 - Shape the mixture into a loaf on the prepared baking sheet. Stir the ketchup, brown sugar, and Worcestershire together, then brush over the top.
06 - Bake for 50-55 minutes, or until the center is close to 155°F. Add the sliced Swiss and reserved bacon on top, then bake 5-8 minutes more until the cheese melts and the center reaches 160°F.
07 - Rest the meatloaf for 10 minutes before slicing. Sprinkle with parsley and serve hot.

# Good to know:

01 - Use an instant-read thermometer for the cleanest timing.
02 - Resting helps the cheese settle and keeps slices neat.
03 - Leftovers keep refrigerated for up to 4 days.

Back