Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy)

If you’re craving a hearty, flavorful comfort dish that feels like a warm hug on a plate, then you’re in for a treat with this Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy). It’s everything you love about classic meatloaf—rich ground beef, tender mushrooms, and savory onions—elevated by crispy bacon and ooey-gooey Swiss cheese, baked to golden perfection. The combination of textures and flavors turns an everyday dinner into something special and memorable every time. Trust me, once you try this recipe, it will become a staple that you’ll want to share with friends and family over and over again.

Ingredients You’ll Need

This Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy) relies on simple, yet essential ingredients that each bring something unique to the table—from smokey bacon to melty Swiss cheese, and fresh mushrooms that add earthiness and moisture. These key players not only boost flavor but also contribute to the tender, juicy texture you’ll adore.

• Bacon (12 ounces, chopped and divided): Adds savory smokiness and crispy texture that makes this meatloaf unforgettable.
• Small white onion (1, chopped): Provides sweet sharpness and depth of flavor when sautéed with mushrooms.
• Button mushrooms (5, chopped): Bring a fresh, earthy note and keep the meatloaf moist and tender.
• Extra-lean ground beef (1 ½ pounds): The main protein base, lean enough to stay juicy but not greasy.
• Evaporated milk (¼ cup): Helps keep the meat mixture moist and tender during baking.
• Large egg (1): Acts as a binder to hold all ingredients together perfectly.
• Swiss cheese (6 ounces, shredded and divided): Melts beautifully on and inside the loaf, delivering that signature cheesy goodness.
• Cornflake crumbs (½ cup): A crunchy alternative to breadcrumbs that adds structure and a little extra crunch.

How to Make Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy)

Step 1: Cook the Bacon

Start by cooking the chopped bacon in a skillet over medium heat until it’s perfectly browned and crispy. This not only renders flavorful drippings but also creates the smoky, meaty bites that will be mixed and sprinkled on top. Be sure to reserve 1 tablespoon of cooked bacon for garnishing later—that crisp texture really elevates the dish.

Step 2: Sauté Onion and Mushrooms

Using the bacon drippings left in the pan, add the chopped onion and mushrooms. Cook them slowly until softened and tender, which builds a savory and slightly sweet flavor base. This step is key as it infuses the meat mixture with delicious aromatics and moisture.

Step 3: Combine Meatloaf Ingredients

In a large bowl, mix the ground beef with evaporated milk and egg to make the meat tender and well-bound. Stir in the sautéed onion and mushrooms, roughly half of the Swiss cheese, and almost all the bacon, reserving a little for topping. Finally, fold in the cornflake crumbs which help hold the loaf’s shape without weighing it down.

Step 4: Shape and Bake the Meatloaf

Shape the mixture into a loaf and place it in a meatloaf pan or baking dish. Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour. This slow cook allows flavors to meld while keeping moisture locked inside.

Step 5: Add Cheese and Bacon Topping

After the initial bake, drain any excess fat, then sprinkle the remaining Swiss cheese and reserved bacon on top. Return the meatloaf to the oven and bake for another 5 minutes or until the cheese has melted into a bubbly, golden finish that makes the dish truly irresistible.

Step 6: Rest and Serve

Let the meatloaf rest for a few minutes once it’s out of the oven—this resting time lets the juices redistribute so each slice stays juicy and holds together beautifully. Then slice and serve, admiring the rich, cheesy crust and tender inside.

How to Serve Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy)

Garnishes

For an elevated look and added crunch, sprinkle fresh chopped parsley or chives on top just before serving. The green pop of color adds brightness alongside the smoky bacon bits. You could also drizzle a little ketchup or a smoky barbecue sauce for those who prefer extra tang.

Side Dishes

This meatloaf pairs wonderfully with creamy garlic mashed potatoes—a classic combo that soaks up all the rich juices. Steamed green beans, roasted carrots, or a crisp garden salad add fresh, vibrant contrast to the hearty main.

Creative Ways to Present

Make individual mini meatloaf portions in muffin tins for charming single servings perfect for casual dinners or meal prep. Another fun idea is to slice the meatloaf thinly and stack it with crusty bread and pickles for a wickedly good sandwich the next day.

Make Ahead and Storage

Storing Leftovers

Keep leftover Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy) in an airtight container in the refrigerator for up to 3 to 4 days. Wrapped well, the meatloaf maintains its juiciness and flavor, making for easy lunches or quick dinners that feel freshly made.

Freezing

This delicious meatloaf freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. Frozen meatloaf stays good for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat refrigerated or thawed meatloaf slices in the oven at 325 degrees Fahrenheit covered with foil until warmed through, about 15–20 minutes. Alternatively, microwave slices covered with a damp paper towel for about 1 to 2 minutes for a quick meal.

FAQs

Can I use other types of cheese instead of Swiss?

Absolutely! While Swiss cheese brings a mild nutty flavor and great meltability, you can swap in mozzarella for gooey stretchiness or sharp cheddar for a punchier taste without losing that cheesy appeal.

Is there a way to make this meatloaf gluten-free?

Yes, just replace the cornflake crumbs with gluten-free breadcrumbs or crushed gluten-free cereal. The texture and moisture balance will remain just as satisfying.

Can I prepare the meatloaf mixture the night before?

Definitely! Mixing the ingredients ahead allows the flavors to meld even more deeply. Just shape and bake it fresh when you’re ready—this can also save you valuable time on busy days.

What’s the best way to ensure my meatloaf stays moist?

Using evaporated milk and sautéed mushrooms adds moisture and tenderness. Also, avoid overmixing the meat mixture to prevent it from becoming dense and compact.

Can I make this recipe with ground turkey or chicken?

You can, but keep in mind turkey or chicken are leaner and can dry out faster. Adding extra moisture like finely chopped mushrooms or a tablespoon of olive oil can help keep the meatloaf juicy and flavorful.

Final Thoughts

This Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy) recipe is a perfect blend of comfort, flavor, and flair that will quickly become one of your go-to dinners. With its smokey bacon, melty Swiss cheese, and hearty mushrooms, it’s like a warm embrace at the end of a busy day. I can’t wait for you to try it and see just how satisfying and delicious home cooking can be when you add a little cheesy love into the mix!

Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy)

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This Bacon Mushroom Swiss Meatloaf is a flavorful twist on a classic comfort food. Ground beef is mixed with sautéed bacon, onions, mushrooms, evaporated milk, egg, and cornflake crumbs, then topped with melted Swiss cheese and crispy bacon. Baked to perfection, this hearty meatloaf pairs wonderfully with garlic mashed potatoes for a satisfying dinner.

• Author: Mari
• Prep Time: 15 mins
• Cook Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 ounces bacon strips, chopped and divided
• 1 small white onion, chopped
• 5 button mushrooms, chopped
• 1 ½ pounds extra-lean ground beef
• ¼ cup evaporated milk
• 1 large egg
• 6 ounces Swiss cheese, shredded and divided
• ½ cup cornflake crumbs

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the meatloaf.
2. Cook Bacon: In a skillet over medium heat, cook and stir the chopped bacon until browned and crispy. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain, reserving 1 tablespoon of bacon. Discard all but 1 tablespoon of the bacon drippings from the skillet.
3. Sauté Vegetables: Add the chopped onion and mushrooms to the skillet with the reserved bacon drippings. Cook until the onions and mushrooms are soft and fragrant, about 5 minutes. Remove from heat and let cool slightly.
4. Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, evaporated milk, and egg. Stir in the sautéed onions and mushrooms mixture. Add about 4 ounces of shredded Swiss cheese and all the cooked bacon except the reserved tablespoon. Mix well until combined. Finally, stir in the cornflake crumbs until everything is evenly blended.
5. Shape and Bake: Shape the meat mixture into a loaf using your hands and place it into a loaf pan or a baking dish designed for meatloaf.
6. Bake the Meatloaf: Bake the loaf in the preheated oven for 1 hour. After 1 hour, carefully drain any excess fat from the pan.
7. Add Toppings and Finish Baking: Sprinkle the remaining 2 ounces of shredded Swiss cheese evenly over the top of the meatloaf. Then, scatter the reserved 1 tablespoon of cooked bacon on top. Continue baking the meatloaf for an additional 5 minutes or until the cheese has melted and is bubbly.
8. Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for a few minutes. This resting period makes it easier to slice and helps retain the juices. Serve warm, ideally with sides such as garlic mashed potatoes.

Notes

• Using kitchen shears to cut bacon can be easier and quicker than chopping with a knife.
• Evaporated milk adds moisture and richness to the meatloaf without making it soggy.
• To reduce sodium, consider using low-sodium bacon and cheese if preferred.
• Allow resting time after baking to help the meatloaf hold its shape when slicing.
• Leftover meatloaf slices can be refrigerated and reheated for delicious lunches.