Bacon Mushroom Swiss Meatloaf (Print Version)
Juicy ground meat, bacon, mushrooms, and Swiss cheese form a savory, tender main dish perfect for cozy evenings.
# Ingredients:
→ Meat and Dairy
01 -
450 g ground beef
02 -
225 g ground pork
03 -
120 g shredded Swiss cheese
04 -
2 large eggs
05 -
120 ml milk
06 -
45 g grated Parmesan cheese
→ Vegetables
07 -
120 g finely chopped mushrooms
08 -
80 g finely chopped onions
→ Pantry
09 -
100 g dried breadcrumbs
10 -
4 slices bacon
11 -
15 ml Worcestershire sauce
12 -
80 ml ketchup, divided (30 ml in mix, 50 ml for topping)
13 -
5 ml garlic powder
14 -
5 ml dried thyme
15 -
2.5 ml salt
16 -
2.5 ml ground black pepper
# Steps:
01 -
Preheat oven to 190°C to ensure even baking throughout.
02 -
Cook bacon in a skillet over medium heat until crisp. Remove and crumble. In the bacon drippings, sauté onions and mushrooms until softened, about 5–7 minutes. Allow the mixture to cool slightly.
03 -
In a large bowl, gently mix ground beef, ground pork, breadcrumbs, milk, Parmesan, sautéed onions, mushrooms, crumbled bacon, and Swiss cheese. Add eggs, Worcestershire sauce, 30 ml ketchup, garlic powder, thyme, salt, and black pepper. Stir until just incorporated; do not overmix.
04 -
Form the mixture into a loaf shape and place it into a baking dish or onto a lined baking sheet. Evenly spread the remaining 50 ml ketchup over the top.
05 -
Bake for 60–70 minutes or until the internal temperature reaches 71°C.
06 -
Remove from oven and let rest for 10 minutes before slicing to retain juiciness.
# Notes:
01 -
Allowing the loaf to rest after baking ensures it remains moist and slices easily.
02 -
Use an instant-read thermometer for accurate doneness at 71°C.