There’s something incredibly comforting about a good meatloaf, but this Bacon Mushroom Swiss Meatloaf takes the humble classic to new heights. Imagine tender, juicy ground beef infused with earthy mushrooms, melty Swiss cheese, and crowned with crispy bacon for the ultimate savory experience. It’s the kind of dish that fills your kitchen with an irresistible aroma as it bakes.
Perfect for busy weeknights yet impressive enough for Sunday dinner, this meatloaf combines familiar flavors in a way that will have everyone asking for seconds. The mushrooms add moisture and depth, the Swiss cheese creates pockets of gooey goodness, and the bacon… well, bacon makes everything better!
Why You’ll Love This
- Easy to prepare with straightforward ingredients you likely have on hand
- The combination of bacon, mushrooms, and Swiss cheese creates layers of flavor in every bite
- Stays moist and tender thanks to the mushrooms and cheese
- Makes excellent leftovers for sandwiches the next day
- Can be prepped ahead and baked when you’re ready to eat
Ingredients
- 12 ounces raw bacon, chopped and divided
- 1 small white onion, finely chopped
- 5 button mushrooms, chopped
- 1½ pounds extra-lean ground beef
- 1 egg
- ¼ cup evaporated milk
- 6 ounces Swiss cheese, shredded and divided
- ½ cup cornflake crumbs
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a meatloaf pan or line a baking sheet with foil if you’ll be shaping a freeform loaf.
- In a large skillet over medium heat, cook the chopped bacon until browned but not crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside 1 tablespoon of the cooked bacon for topping later. Keep 1 tablespoon of bacon grease in the skillet and discard the rest.
- Add the chopped onion and mushrooms to the skillet with the reserved bacon grease. Cook over medium heat until softened and the mushrooms have released their liquid, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, egg, and evaporated milk. Mix gently with your hands or a fork. Add the cooked onion-mushroom mixture, 4 ounces of the shredded Swiss cheese, and all the cooked bacon except the reserved tablespoon. Mix until just combined.
- Sprinkle the cornflake crumbs over the meat mixture and gently fold in until well incorporated. Shape the mixture into a loaf and place it in your prepared meatloaf pan or form it on the lined baking sheet.
- Bake in the preheated oven for 1 hour. Carefully remove from the oven and drain off any excess fat that has accumulated.
- Sprinkle the remaining 2 ounces of Swiss cheese over the top of the meatloaf, then scatter the reserved tablespoon of bacon on top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Allow the meatloaf to rest for 10 minutes before slicing. This helps it hold together better when served. Slice into portions and enjoy while warm.
Tips & Variations
- For extra flavor, use a mix of ground beef and pork instead of all beef
- Don’t have Swiss? Substitute with Gruyere, provolone, or even cheddar cheese
- Add 1/4 cup of grated Parmesan to the mixture for an extra flavor boost
- For a leaner option, use ground turkey instead of beef (add 2 tbsp olive oil to maintain moisture)
- Make mini meatloaves in a muffin tin for faster cooking and built-in portion control
- For a gluten-free version, substitute crushed pork rinds or gluten-free breadcrumbs
Serving Suggestions
This hearty meatloaf pairs perfectly with classic sides like creamy mashed potatoes and roasted green beans or asparagus. The savory bacon and mushroom flavors also complement a simple side salad with a tangy vinaigrette dressing.
For a complete comfort food experience, serve with buttery corn on the cob in summer or a warming root vegetable medley in cooler months. Don’t forget extra ketchup or a mushroom gravy on the side for those who want to add more sauce!
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days
- For best results, finely chop the mushrooms so they incorporate well into the meat mixture
- The meatloaf is done when it reaches an internal temperature of 160°F (71°C)
- Let the meatloaf rest after baking to allow the juices to redistribute and make slicing easier
FAQs
Can I make this meatloaf ahead of time?
Yes! You can prepare the meatloaf up to a day ahead and refrigerate it covered. Add about 5-10 minutes to the baking time if cooking from cold.
Why does my meatloaf fall apart when slicing?
Make sure to let the meatloaf rest for at least 10 minutes before slicing. Also, check that you’ve included enough binding ingredients (eggs and breadcrumbs).
Can I freeze this meatloaf?
Absolutely! You can freeze it either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, slice first for easier reheating.
What’s the best way to reheat leftovers?
For best results, reheat slices in a covered skillet with a splash of broth or water, or microwave at 50% power with a damp paper towel over the top to prevent drying out.
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