Pin it
This hearty Swiss cheese, bacon, and mushroom meatloaf reinvents the classic comfort food with savory layers of flavor that make it the perfect weekend dinner for the whole family. The combination of melted Swiss cheese, crispy bacon, and earthy mushrooms transforms ordinary meatloaf into something truly special.
I first created this recipe when trying to please both my mushroom loving husband and cheese obsessed children. What started as a compromise has become our most requested Sunday dinner, especially during the colder months when we crave something substantial and satisfying.
Ingredients
- Ground beef: 80/20 blend provides the perfect fat content for a juicy meatloaf that holds together beautifully
- Breadcrumbs: Soaked in milk create a panade that keeps the meatloaf incredibly tender
- Mushrooms: Add umami depth and moisture while complementing the beef perfectly
- Swiss cheese: Brings a nutty flavor that melts beautifully without overwhelming the other ingredients
- Bacon: Adds smoky crispness and that irresistible flavor that makes everything better
- Worcestershire sauce and Dijon mustard: Work together to enhance the meaty flavor without making their presence too obvious
Step-by-Step Instructions
- Prepare the Panade:
- Combine breadcrumbs and milk in a small bowl and set aside for 5 minutes. This crucial step creates a panade that will keep your meatloaf from becoming dense and dry. The breadcrumbs absorb the milk, creating pockets of moisture throughout the meat mixture.
- Mix the Meatloaf:
- Combine ground beef with the soaked breadcrumbs, egg, onion, garlic, chopped mushrooms, and seasonings in a large bowl. Use your hands to gently fold everything together until just combined. Stop mixing as soon as ingredients are incorporated to prevent the meat from becoming tough and compact.
- Shape and Bake:
- Transfer the mixture to a baking dish and shape into a loaf about 2 inches high and 5 inches wide. Leave some space around the edges to allow fat to render away from the meatloaf. Bake at 350°F for 40 minutes or until the internal temperature reaches 155°F.
- Create the Topping:
- While the meatloaf bakes, cook bacon until crispy in a skillet over medium heat for about 8 minutes. Remove bacon and in the same flavorful fat, sauté sliced mushrooms until they release their moisture and turn golden brown, about 5 minutes. The mushrooms will absorb the wonderful bacon flavor.
- Add the Cheese Layer:
- Remove the partially cooked meatloaf from the oven and carefully drain excess fat if needed. Layer Swiss cheese slices across the top, slightly overlapping to ensure complete coverage. The heat from the meatloaf will begin melting the cheese immediately.
- Top and Finish:
- Spread sautéed mushrooms over the cheese layer, then sprinkle crumbled bacon on top. Return to the oven for 10 more minutes until the cheese is completely melted and bubbling. This creates a delicious savory crust on top of your meatloaf.
- Rest and Serve:
- Allow the meatloaf to rest for 10 minutes before slicing. This crucial resting period allows juices to redistribute throughout the meat, ensuring every slice is moist and holds together when served.
Pin it
The first time I made this recipe, I accidentally used twice the amount of mushrooms called for, but my family loved the extra earthy flavor so much that it became the standard version. Sometimes the best cooking moments come from happy accidents, and this meatloaf has taught me to embrace them.
Make Ahead Options
This meatloaf is perfect for meal prep. You can mix and shape the meatloaf up to 24 hours before cooking and keep it covered in the refrigerator. Just bring it to room temperature for about 20 minutes before baking for the most even cooking. You can even freeze the raw meatloaf for up to three months. Simply thaw completely in the refrigerator overnight before baking as directed.
Pin it
Perfect Pairings
While traditional mashed potatoes are a classic accompaniment, this meatloaf shines alongside roasted garlic cauliflower mash for a lower carb option. For a complete meal, add some roasted Brussels sprouts or a simple green salad dressed with balsamic vinaigrette. The tanginess of the dressing cuts through the richness of the meatloaf beautifully.
Troubleshooting Tips
If your meatloaf tends to fall apart when slicing, let it cool slightly longer before cutting. A warm but not hot meatloaf will hold its shape better. If you notice the top browning too quickly during the initial bake, loosely cover with foil until you add the cheese topping. For those who prefer a firmer texture, reduce the milk in the panade by 1/4 cup.
Frequently Asked Questions
- → How can I keep the meatloaf from drying out?
Use a ground beef blend with adequate fat content (80/20 is ideal) and avoid over-mixing the meat mixture. Soaking breadcrumbs in milk also helps retain moisture.
- → What substitutions can I make for Swiss cheese?
You can use provolone, mozzarella, or Monterey Jack cheese if you prefer a different flavor or don't have Swiss cheese on hand.
- → What type of mushrooms work best in this dish?
Button or cremini mushrooms are ideal, but you can also use shiitake or portobello for a more robust flavor.
- → Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture in advance and store it in the fridge. Bake it fresh the day you’re serving it for the best results.
- → What sides pair well with this dish?
This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, or a side salad for a balanced meal.