Bacon Mushroom Swiss Meatloaf (Print Version)
# Ingredients:
01 -
12 ounces raw bacon, chopped and divided
02 -
1 small white onion, finely chopped
03 -
5 button mushrooms, chopped
04 -
1½ pounds extra-lean ground beef
05 -
1 egg
06 -
¼ cup evaporated milk
07 -
6 ounces Swiss cheese, shredded and divided
08 -
½ cup cornflake crumbs
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Bake in the preheated oven for 1 hour. Carefully remove from the oven and drain off any excess fat that has accumulated.
07 -
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.
08 -
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.
# Notes:
01 -
For a leaner option, you can substitute ground turkey for half of the beef.
02 -
The meatloaf will keep in the refrigerator for up to 4 days and reheats beautifully in the microwave or oven.
03 -
Leftover slices make excellent sandwiches the next day, especially when served on toasted bread with a little mayonnaise.