Ah, meatloaf! It’s one of those classic dishes that brings me back to my childhood. I can still hear my mom in the kitchen, bustling about while she prepared her famous bacon mushroom Swiss meatloaf. She always said that the secret ingredient was love, but I think it was the crispy bacon that really made it shine. Whenever she made it, the smell would waft through the house, making everyone gather in the kitchen, eager for dinner. It was a family favorite, and I knew that I wanted to carry on that tradition when I started my own family.
Meatloaf often gets a bad rap, but I think it deserves a place at the table. This version, with its tender ground beef and a delicious blend of mushrooms and Swiss cheese, is comforting yet elegant. Plus, the crispy bacon adds a touch of indulgence that makes it special. It’s a recipe that’s easy to put together, and I love how adaptable it is. You can whip it up for a weekday dinner, and it’s also impressive enough for guests. What’s even better is that it makes fantastic leftovers. Whether you slice it for sandwiches or enjoy it cold, it always hits the spot.
If you’re looking for a dish that not only satisfies your hunger but also warms your heart, you’ve come to the right place. Let’s dive into this recipe and bring a little bit of that home-cooked love to your table!
Making Bacon Mushroom Swiss Meatloaf
Ingredients
- 1 small white onion, finely chopped
- 1 egg
- 12 ounces raw bacon, diced
- 1 1/2 pounds lean ground beef
- 1/4 cup evaporated milk
- 5 button mushrooms, finely diced
- 6 ounces Swiss cheese, shredded (divided)
- 1/2 cup crushed corn flakes
Directions
Start by preheating your oven to 350°F (175°C). In a medium skillet, cook the diced bacon over medium heat until it’s nice and crispy, stirring it occasionally. Once done, use a slotted spoon to remove the bacon and save a tablespoon for later. Drain the excess fat, leaving just a tablespoon in the skillet.
Add the chopped onion and mushrooms to the skillet and sauté them until they are soft and tender. Then, take the pan off the heat.
In a large mixing bowl, combine the ground beef, egg, and evaporated milk. Stir in the cooked onion and mushroom mixture. Next, add about 4 ounces of the shredded Swiss cheese and all but the reserved tablespoon of bacon.
Gently fold in the crushed corn flakes until everything is well mixed. Shape this meat mixture into a loaf and transfer it into a loaf pan.
Place the meatloaf in the preheated oven and bake for approximately 1 hour. Once it’s cooked through, drain off any excess grease. Top it with the remaining 2 ounces of Swiss cheese and the tablespoon of reserved bacon. Pop it back in the oven for an additional 5 minutes, or until the cheese is fully melted.
Storing Suggestion
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it, ensuring it’s well wrapped. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.
Cooking Tips
If you’re looking to customize the flavor, try adding your favorite herbs or spices to the meat mixture. For an extra kick, a splash of Worcestershire sauce or some diced jalapeños can elevate this dish. Make sure to monitor the bacon closely while cooking to avoid burning.
Serving Suggestions
This meatloaf pairs wonderfully with creamy mashed potatoes or roasted vegetables. Consider garnishing with fresh parsley or a side of tangy ketchup for dipping. A light salad or steamed green beans also make great accompaniments, and don’t forget to serve it with a nice glass of red wine for a cozy dinner!
Ingredient Substitutions
If you’re looking to lighten things up, you can substitute ground turkey or chicken for the beef. For a vegetarian option, use lentils or a meat substitute instead. You can also swap the Swiss cheese for cheddar or provolone, depending on your taste preference.
Seasonal Variations
In the fall, consider adding diced apples or pumpkin puree to the meat mixture for a seasonal twist. During the summer, fresh herbs like basil or oregano can brighten the flavor profile. You can also incorporate roasted vegetables into the mix to enjoy seasonal produce.
Allergen Information
This recipe contains common allergens such as dairy (evaporated milk and Swiss cheese) and eggs. If you need to make it dairy-free, you can use plant-based milk and cheese. For egg-free options, consider using a flaxseed meal or a commercial egg replacer.
FAQ
Can I use pre-cooked bacon for this recipe?
Yes, you can use pre-cooked bacon. Just chop it up and add it to the mixture without needing to cook it first. This will save some time!
How can I tell when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F (71°C). You can use a meat thermometer to check the temperature in the center of the loaf.
Can I make this meatloaf in advance?
Absolutely! You can prepare the meatloaf mixture and shape it into a loaf a day ahead. Just cover it and refrigerate until you’re ready to bake it.
What should I serve with meatloaf?
Meatloaf pairs well with classic sides like mashed potatoes, green beans, or a fresh salad. Consider serving it with a side of gravy or ketchup for extra flavor.
Can I freeze meatloaf?
Yes, meatloaf freezes very well! Just make sure it’s cooled completely, then wrap it tightly in foil or plastic wrap. It can be frozen for up to 3 months.
Is meatloaf healthy?
Meatloaf can be part of a healthy diet when made with lean meat and plenty of vegetables. You can also adjust the recipe to reduce fat by using leaner ground beef or incorporating more veggies.
Bacon Mushroom Swiss Meatloaf
Ingredients
- 1 small white onion, finely chopped
- 1 egg
- 12 ounces raw bacon, diced
- 1.5 pounds lean ground beef
- 1/4 cup evaporated milk
- 5 button mushrooms, finely diced
- 6 ounces Swiss cheese, shredded (divided)
- 1/2 cup crushed corn flakes
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium skillet, cook the diced bacon over medium heat until crispy, stirring occasionally. Remove the bacon with a slotted spoon, setting aside 1 tablespoon for later. Drain off excess fat, leaving 1 tablespoon in the pan.
- Add the chopped onion and mushrooms to the skillet. Sauté until soft and tender, then remove from heat.
- In a large mixing bowl, combine the ground beef, egg, and evaporated milk. Stir in the cooked onions and mushrooms. Mix in about 4 ounces of the shredded Swiss cheese and all the cooked bacon except the reserved tablespoon.
- Gradually fold in the crushed cornflakes until the mixture is well combined. Shape the meat mixture into a loaf and place it into a loaf pan.
- Bake the meatloaf in the preheated oven for about 1 hour. Once cooked, drain any excess grease. Sprinkle the remaining 2 ounces of Swiss cheese and the reserved tablespoon of bacon over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is fully melted.
