Ingredients for Bacon Mushroom Swiss Cheese Meatloaf
- For the Meatloaf:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup cooked bacon, crumbled (about 6-8 strips)
- 1 cup finely chopped mushrooms (button or cremini)
- 1 cup shredded Swiss cheese
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Glaze (optional):
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Kitchen Equipment Needed
- Large mixing bowl
- Skillet (for cooking bacon and mushrooms)
- Loaf pan
- Baking sheet (optional, for catching drips)
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). If you prefer, line a baking sheet with parchment paper to catch any drips from the meatloaf.
2. Prepare the Bacon and Mushrooms
In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, crumble, and set aside. In the same skillet, add the chopped mushrooms and cook until they are tender and any liquid has evaporated. This step intensifies their flavor. Remove from heat and let cool slightly.
3. Mix the Meatloaf Ingredients
In a large mixing bowl, combine the ground beef, ground pork, crumbled bacon, cooked mushrooms, shredded Swiss cheese, bread crumbs, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix gently until everything is well combined. Be careful not to overmix, as this can result in a dense meatloaf.
4. Form and Bake the Meatloaf
Transfer the meat mixture to a loaf pan and shape it into a loaf. Alternatively, you can form it into a loaf shape on the prepared baking sheet if you prefer a crustier exterior.
Bake in the preheated oven for 45-55 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and is cooked through.
5. Prepare the Glaze (Optional)
While the meatloaf is baking, prepare the glaze. In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Brush the glaze over the meatloaf during the last 15 minutes of baking for a sweet and tangy finish.
6. Rest and Serve
Once the meatloaf is done baking, remove it from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute and makes for easier slicing.
Notes and Tips
- Ground Meat: Using a combination of beef and pork adds flavor and helps keep the meatloaf moist. You can substitute all beef or all pork if preferred.
- Cheese Variations: If you’re not a fan of Swiss cheese, feel free to use cheddar, mozzarella, or your favorite melting cheese.
- Mushroom Options: You can use any type of mushrooms you like. For a deeper flavor, try using a mix of wild mushrooms or shiitake.
- Leftovers: Meatloaf is great for leftovers! Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.