Swiss Bacon Mushroom Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Ingredients
01 -
1 ½ lbs ground beef (80/20 blend for juiciness)
02 -
1 cup breadcrumbs (panko or regular)
03 -
1 cup milk
04 -
1 large egg
05 -
1 small onion, finely diced
06 -
2 cloves garlic, minced
07 -
½ cup mushrooms, finely chopped (button or cremini)
08 -
1 tsp Worcestershire sauce
09 -
1 tsp Dijon mustard
10 -
1 tsp salt
11 -
½ tsp black pepper
12 -
1 tsp dried parsley (or 1 tbsp fresh)
→ Topping Ingredients
13 -
6-8 slices Swiss cheese
14 -
4-5 strips cooked bacon, crumbled
15 -
½ cup sautéed mushrooms
16 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). In a small bowl, mix breadcrumbs and milk. Let it soak for about 5 minutes to soften. In a large bowl, combine the ground beef, soaked breadcrumbs, egg, diced onion, minced garlic, chopped mushrooms, Worcestershire sauce, mustard, salt, pepper, and parsley. Mix everything together gently using your hands or a spoon until just combined. Avoid over-mixing to keep the meatloaf tender.
02 -
Transfer the meat mixture to a lined or greased baking dish and shape it into a loaf. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).
03 -
While the meatloaf is baking, cook the bacon in a skillet until crispy. Drain on paper towels and crumble it. In the same skillet, sauté sliced mushrooms until tender and lightly browned. Set aside.
04 -
Once the meatloaf is almost done, remove it from the oven. Layer the Swiss cheese slices on top of the meatloaf, followed by the sautéed mushrooms and crumbled bacon. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
05 -
Let the meatloaf rest for 5-10 minutes after baking. Garnish with freshly chopped parsley. Slice and serve with mashed potatoes, roasted veggies, or a side salad.
# Notes:
01 -
Letting the breadcrumbs soak in milk prevents the meatloaf from drying out.