Swiss Bacon Mushroom Meatloaf
Sink your teeth into the ultimate comfort food with this Swiss Bacon Mushroom Meatloaf, a robust and flavorful twist on a traditional classic. Juicy ground beef is infused with the smoky richness of crispy bacon, the earthy savoriness of sautéed mushrooms, and the melty allure of shredded Swiss cheese. Each bite is perfectly seasoned with hints of garlic, Worcestershire sauce, and a touch of Dijon mustard for a well-rounded flavor profile. A tangy-sweet glaze made from ketchup, brown sugar, and mustard caramelizes on top, creating a luscious finish. Easy to prepare in just 20 minutes, this hearty meatloaf is oven-baked to tender perfection in under an hour. It's ideal for family dinners or meal prep and pairs wonderfully with creamy mashed potatoes or a crisp side salad. Treat yourself to a cozy slice of pure satisfaction!
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Recipe Information
Ingredients
- 2 lbs Ground beef (80/20 lean-to-fat ratio)
- 8 slices Bacon, diced
- 1.5 cups Mushrooms, finely chopped
- 1 large Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Swiss cheese, shredded
- 1 cup Breadcrumbs
- 0.33 cup Milk
- 2 large Eggs, beaten
- 2 tbsp Worcestershire sauce
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.25 cup Ketchup
- 2 tbsp Brown sugar
- 1 tbsp Dijon mustard
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of the bacon grease in the pan.
Add the chopped mushrooms and onions to the skillet with the bacon grease. Sauté for 5-7 minutes until softened and most of the moisture has evaporated. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, cooked bacon, sautéed mushroom mixture, shredded Swiss cheese, breadcrumbs, milk, beaten eggs, Worcestershire sauce, salt, and black pepper. Mix until all ingredients are incorporated but avoid overmixing.
Transfer the meat mixture to the prepared loaf pan, pressing it down evenly to remove any air pockets and create a uniform loaf shape.
In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to make the glaze. Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (70°C) when measured with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This will help the juices redistribute and make for cleaner slices.
Slice the meatloaf and serve warm. It pairs beautifully with mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 10.4 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
