Mushroom Swiss Cheese Meatloaf (Printable Version)
A savory loaf combining juicy meats, earthy mushrooms, and creamy Swiss cheese with a tangy glaze.
# Everything You’ll Need:
→ Meat
01 -
1 pound ground beef (80% lean)
02 -
1 pound ground pork
03 -
4 slices cooked bacon, crisp and crumbled
→ Vegetables
04 -
1 cup finely chopped onions
05 -
1 cup finely chopped cremini or button mushrooms
→ Dairy
06 -
1 cup shredded Swiss cheese
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 cup whole milk
09 -
2 large eggs
→ Pantry
10 -
3/4 cup breadcrumbs (fresh or dried)
11 -
1 tablespoon Worcestershire sauce
12 -
2 tablespoons ketchup, divided
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon dried thyme
15 -
1 teaspoon salt, or to taste
16 -
1/2 teaspoon freshly ground black pepper
# Steps to Cook:
01 -
Set oven temperature to 375°F (190°C) to ensure even baking.
02 -
Cook bacon in a skillet over medium heat until crispy. Remove, drain, and crumble. In the same skillet, sauté onions and mushrooms until mushrooms are tender and onions are translucent. Set aside to cool.
03 -
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, crumbled bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add eggs, Worcestershire sauce, 1 tablespoon ketchup, garlic powder, thyme, salt, and pepper. Mix gently until just combined to avoid overworking.
04 -
Form mixture into a loaf approximately 2 inches high on a lined baking sheet or in a baking dish. Smooth the surface carefully to prevent cracking. Spread remaining 1 tablespoon ketchup evenly over the top.
05 -
Bake in the preheated oven for 60 to 70 minutes, or until deeply browned and an internal temperature of 160°F (71°C) is reached.
06 -
Remove from oven and let rest for 10 minutes to allow juices to redistribute. Slice and serve warm.
# Extra Suggestions:
01 -
Resting the meatloaf before slicing ensures moist, tender portions that hold together well.
02 -
Chopping mushrooms and onions finely promotes even cooking and texture.
03 -
For extra cheese pockets, layer half the mixture, add Swiss cheese, then top with remaining mixture.
04 -
This dish can be assembled a day in advance and refrigerated before baking.