Mushroom Swiss Meatloaf with Bacon and Ketchup Glaze
A hearty baked meatloaf with sautéed mushrooms, melted Swiss cheese, and crumbled bacon, topped with a simple ketchup glaze.
Equipment
- Skillet
- Large mixing bowl
- Baking dish
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup Parmesan cheese grated
- 1/2 cup onions finely chopped
- 1 cup mushrooms finely chopped
- 4 slices bacon cooked and crumbled
- 1 cup Swiss cheese shredded
- 2 large eggs
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup for the mixture
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the bacon until crispy, then crumble it.
- In the same skillet, sauté the chopped onions and mushrooms until softened. Set aside to cool.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms.
- Add the eggs, Worcestershire sauce, 1 tablespoon of ketchup, garlic powder, thyme, salt, and pepper. Mix gently until just combined.
- Shape the mixture into a loaf and place it in a greased baking dish.
- Spread the remaining 1/2 cup of ketchup evenly over the top.
- Bake for 60-70 minutes or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Notes
Servings assumed at 4 (not specified in original source). Prep time estimated at 20 minutes (not specified in original source); cook time reflects the midpoint of the source's 60-70 minute range. Leftovers keep refrigerated up to 4 days or frozen up to 3 months. Reheat gently with a splash of broth or extra ketchup to keep slices moist.
