Bacon Mushroom Swiss Meatloaf

This bacon mushroom Swiss cheese meatloaf transforms the humble comfort food classic into a gourmet experience packed with savory flavors. The combination of beef and pork creates the perfect texture while bacon, mushrooms, and Swiss cheese add layers of umami richness that make this dish truly special.

I first made this meatloaf for my husband who claimed he "wasn't a meatloaf person" and watched him go back for seconds and thirds. Now it's our go-to Sunday dinner when we want something comforting that provides delicious leftovers for the week ahead.

Ingredients

• Ground beef: provides the foundation with rich flavor and juicy texture
• Ground pork: adds moisture and prevents the loaf from becoming too dense
• Breadcrumbs and milk: create a panade that keeps the meatloaf tender
• Parmesan cheese: introduces a nutty umami quality that enhances all other flavors
• Onions and mushrooms: add moisture and earthy depth
• Bacon: brings smoky richness that permeates throughout
• Swiss cheese: creates pockets of creamy goodness when melted
• Eggs: act as a binding agent to hold everything together
• Worcestershire sauce: adds complexity with its tangy fermented notes
• Ketchup: provides sweetness and acidity for balance
• Garlic powder: offers aromatic punch without the harsh bite of fresh garlic
• Dried thyme: brings an herbal note that complements the mushrooms beautifully
• Salt and pepper: are essential for proper seasoning

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F. This moderate temperature allows the meatloaf to cook through evenly without drying out the exterior before the center is done.

Prepare Ingredients:

Cook the bacon until perfectly crispy in a large skillet over medium heat for about 8 minutes, turning occasionally. Remove and drain on paper towels before crumbling. Using the same skillet with the bacon fat, add the chopped onions and mushrooms. Cook for 5 to 7 minutes until the mushrooms have released their moisture and begun to brown and the onions are soft and translucent. This step is crucial for developing flavor and preventing raw onion taste in the final dish. Allow the mixture to cool for at least 10 minutes before adding to the meat.

Mix Meatloaf:

In a spacious mixing bowl, combine the ground beef and pork first, breaking them apart with your fingers. In a separate small bowl, mix the breadcrumbs and milk together and let sit for 2 minutes to create a panade. Add this mixture to the meat along with the Parmesan cheese, cooled bacon, Swiss cheese, and the sautéed onion-mushroom mixture. Add the eggs, Worcestershire sauce, ketchup, and all seasonings. Using clean hands, gently fold everything together until just combined. Stop mixing as soon as the ingredients are incorporated to ensure a tender texture. Overmixing will result in a dense, tough meatloaf.

Shape and Bake:

Transfer the meat mixture to a baking dish or lined baking sheet. With slightly damp hands, shape the mixture into a uniform loaf about 9 inches long and 5 inches wide. Smooth the top and sides with your hands. Using a spatula or the back of a spoon, spread the additional 1/2 cup of ketchup evenly over the entire top surface, taking care to cover all the way to the edges.

Bake:

Place the meatloaf in the center of your preheated oven. Bake for 60 to 70 minutes, or until a meat thermometer inserted into the center reads 160°F. The meatloaf should be firm to the touch and the ketchup topping should be slightly caramelized. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cooking time.

Rest and Serve:

Remove the meatloaf from the oven and allow it to rest for a full 10 minutes before slicing. This critical resting period allows the juices to redistribute throughout the meat and firms up the texture for cleaner slices. Use a sharp knife to cut into thick slices and serve hot.

Pin it

The Swiss cheese is really the secret star of this recipe. I discovered this by accident when I ran out of cheddar one day and substituted Swiss instead. The way it melts into pockets of creamy goodness throughout the meatloaf creates these wonderful surprise bites that elevate the entire dish.

Make-Ahead Tips

This meatloaf is perfect for meal prep. You can assemble the entire meatloaf up to 24 hours before baking and keep it covered in the refrigerator. Just add an extra 10 minutes to the baking time if cooking directly from the refrigerator. You can also freeze the unbaked meatloaf for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Leftovers Magic

Leftover meatloaf might be even better than freshly made. Store cooled slices in an airtight container in the refrigerator for up to 4 days. For the ultimate meatloaf sandwich, toast two slices of sourdough bread, spread with mayo and a little dijon mustard, add a thick slice of cold meatloaf, some lettuce, and thin slices of red onion. You can also crumble leftover meatloaf into pasta sauce for a quick Bolognese or use it as filling for stuffed bell peppers.

Pin it

Serving Suggestions

This hearty meatloaf pairs beautifully with classic sides like mashed potatoes and roasted green beans. For something a little different, try serving it alongside a crisp apple and fennel slaw which provides a refreshing contrast to the rich meatloaf. A simple arugula salad dressed with lemon and olive oil also works wonderfully. If you want to get fancy, reduce some beef broth with a splash of red wine and a sprig of thyme to create a quick pan sauce to drizzle over each slice.

Frequently Asked Questions

→ How do you keep meatloaf from drying out while baking?

To prevent meatloaf from drying out, include moist ingredients like milk, eggs, and breadcrumbs. Covering it lightly with foil during baking can also help retain moisture.

→ Can I substitute Swiss cheese with another type of cheese?

Yes, you can substitute Swiss cheese with other mild, melty cheeses like mozzarella, provolone, or even cheddar for a different flavor.

→ What’s the best way to crumble bacon for the meatloaf mixture?

Cook the bacon until it’s crispy, then allow it to cool slightly. Use your hands to crumble it, or chop it with a knife for consistent pieces.

→ Can this meatloaf be made ahead of time?

Absolutely! You can prep the meatloaf mixture, shape it, and store it in the refrigerator for up to 1 day before baking. Alternatively, bake it and reheat before serving.

→ What goes well with bacon mushroom meatloaf as side dishes?

This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, steamed green beans, or a fresh side salad for a complete meal.