Bacon Mushroom Swiss Meatloaf (Juicy and Cheesy)
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.
- 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
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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the meatloaf.
- 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.
- 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.
- 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.
- 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.
- Bake the Meatloaf: Bake the loaf in the preheated oven for 1 hour. After 1 hour, carefully drain any excess fat from the pan.
- 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.
- 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.