Swiss Bacon Mushroom Meatloaf is a hearty and comforting twist on the classic meatloaf, filled with smoky bacon, earthy mushrooms, and gooey Swiss cheese. This dish is juicy on the inside, crisp on the edges, and loaded with flavor. Perfect for a cozy family dinner or to impress guests with a home-cooked meal that feels extra special.
Cooking Time: 1 hour 15 minutes
Servings: 6
Ingredients:
1½ pounds ground beef (preferably 80/20 blend)
½ pound ground pork
6 slices bacon, chopped
1 cup mushrooms, finely chopped
1 small onion, diced
2 cloves garlic, minced
1 cup breadcrumbs
¾ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
2 large eggs, beaten
1½ cups shredded Swiss cheese (divided)
2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions:
-
Cook the Bacon and Mushrooms
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pan.
Add the chopped mushrooms and onion to the pan. Sauté for 5 to 6 minutes until softened and the moisture evaporates. Add garlic and cook for another 30 seconds. Let the mixture cool slightly. -
Prepare the Meat Mixture
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, Worcestershire sauce, mustard, salt, pepper, and eggs. Mix gently with your hands or a spoon—avoid overmixing so the meatloaf stays tender. -
Add the Fillings
Stir in the cooked bacon, mushroom-onion mixture, and 1 cup of the shredded Swiss cheese. Mix until evenly distributed. -
Shape the Meatloaf
Transfer the mixture to a parchment-lined baking sheet or loaf pan. Shape into a loaf about 9 inches long. -
Bake
Preheat the oven to 375°F (190°C). Bake for 50 minutes. Sprinkle the remaining ½ cup of Swiss cheese over the top and bake for another 10 to 15 minutes, until the cheese melts and the internal temperature reaches 160°F (71°C). -
Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm with mashed potatoes or green beans for a complete meal.
Nutrition (per serving):
Calories: 460
Protein: 32g
Carbohydrates: 10g
Fat: 33g
Fiber: 1g
Sugar: 3g
Sodium: 680mg
Tips:
Use fresh breadcrumbs instead of dry for a softer texture.
If you like extra flavor, brush the top with a mix of Dijon mustard and ketchup before baking.
To make it ahead, prepare the loaf, cover tightly, and refrigerate up to 24 hours before baking.
This meatloaf also freezes well—slice and wrap individual portions for quick reheating later.
