I still remember the first time I made this bacon mushroom Swiss cheese meatloaf for my family. It was during a chilly Sunday afternoon, and we had just returned from a cozy weekend getaway in the mountains. We were all still in that slow, restful vacation mode, but I wanted to cook something hearty and comforting that would bring us back to the warmth of home without much effort. I’ve always found that nothing says “welcome back” quite like a home-cooked meal filled with savory, rich flavors that remind you of childhood or past gatherings with loved ones.
This particular meatloaf holds a special place in my heart because it combines everything my family loves. My dad, a lifelong bacon enthusiast, always says, “Everything’s better with bacon!” So I decided to weave it into this classic recipe along with earthy mushrooms and creamy Swiss cheese. The first time I served it, the smell of sizzling bacon wafted through the house, and everyone gathered around the kitchen like they couldn’t wait another second. My kids, usually picky eaters, couldn’t resist sneaking bites of the crispy bacon while I wasn’t looking. I knew this dish was going to be a winner even before I pulled it out of the oven.
What I love most about this meatloaf is how the flavors come together effortlessly. The mushrooms add a delicious umami that pairs beautifully with the smoky bacon, while the Swiss cheese provides just the right amount of creaminess. The real star, though, is the texture — the crispy bacon on top mixed with the tender ground beef and gooey melted cheese is absolute perfection. And let’s not forget the cornflake crumbs, which give the meatloaf that slightly crunchy exterior without making it heavy.
This bacon mushroom Swiss cheese meatloaf has since become a family tradition. I serve it during fall gatherings, casual weeknight dinners, and even during holidays. It’s the kind of recipe that feels like a hug on a plate — comforting, delicious, and always leaves people coming back for seconds. I hope this dish brings the same joy and warmth to your table as it does to ours!
Making Bacon Mushroom Swiss Cheese Meatloaf
Ingredients
- 1 1/2 pounds extra-lean ground beef
- 1 egg
- 1/4 cup evaporated milk
- 1 small white onion, finely chopped
- 5 button mushrooms, chopped
- 12 ounces raw bacon, chopped
- 6 ounces shredded Swiss cheese, divided
- 1/2 cup cornflake crumbs
Directions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon grease in the skillet.
- Add the onions and mushrooms to the skillet, cooking them until softened. Remove from heat and set aside.
- In a large mixing bowl, combine the ground beef, egg, evaporated milk, sautéed onions and mushrooms, 4 ounces of Swiss cheese, and 1 tablespoon of the cooked bacon. Mix thoroughly.
- Gently incorporate the cornflake crumbs into the mixture until well blended.
- Shape the mixture into a loaf and place it in a meatloaf pan.
- Bake in the preheated oven for 1 hour. After baking, drain any excess fat from the pan.
- Sprinkle the remaining Swiss cheese and bacon over the top of the meatloaf, then return to the oven for about 5 minutes or until the cheese is melted.
- Remove from the oven and let it rest for a few minutes before slicing and serving.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices of the meatloaf in a microwave-safe dish and heat for 1-2 minutes, or warm it in the oven at 350°F until heated through.
Cooking Tips
For a lighter option, you can substitute turkey bacon for regular bacon. If you prefer a different flavor, try adding a pinch of thyme or rosemary to the meat mixture. Using freshly shredded Swiss cheese will enhance the flavor and texture compared to pre-packaged cheese.
Serving Suggestions
Serve this meatloaf alongside mashed potatoes, steamed vegetables, or a fresh green salad. For an extra burst of flavor, drizzle a bit of barbecue sauce or a mushroom gravy over the top before serving.
Ingredient Substitutions
If you don’t have cornflake crumbs, feel free to use panko breadcrumbs or crushed crackers instead. Cheddar cheese can replace Swiss cheese for a different flavor profile.
Seasonal Variations
In the fall, consider adding sautéed apples for a sweet-savory twist. During springtime, you can use fresh herbs like parsley or chives for a brighter flavor.
Allergen Information
This recipe contains dairy (Swiss cheese, evaporated milk), eggs, and gluten (cornflake crumbs). For a gluten-free version, substitute gluten-free breadcrumbs or oats for the cornflake crumbs. To make it dairy-free, use a plant-based cheese and milk substitute.
FAQ:
Can I freeze the meatloaf?
Yes, you can freeze the cooked meatloaf. Wrap it tightly in aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I use if I don’t have evaporated milk?
You can substitute regular milk or a plant-based alternative like almond or oat milk. The texture might be slightly lighter, but it will still work well in the recipe.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option and can be substituted 1:1 for the ground beef. Just note that the flavor and moisture content may differ slightly.
How can I tell if the meatloaf is fully cooked?
To ensure it’s fully cooked, use a meat thermometer to check that the internal temperature has reached 160°F (71°C) for ground beef or 165°F (74°C) for ground turkey.
Can I prepare the meatloaf in advance?
Yes, you can prepare the meatloaf mixture up to 24 hours ahead of time. Store it covered in the refrigerator, and bake it when you’re ready to serve.
Why does my meatloaf fall apart?
If your meatloaf falls apart, it may need more binder like breadcrumbs or cornflake crumbs. Ensure you mix the ingredients well but don’t overwork the meat mixture, as that can cause it to become too dense.
Bacon Mushroom Swiss Cheese Meatloaf
Ingredients
- 1 1/2 pounds extra-lean ground beef
- 1 egg
- 1/4 cup evaporated milk
- 1 small white onion chopped
- 5 button mushrooms chopped
- 12 ounces chopped raw bacon
- 6 ounces shredded Swiss cheese divided
- 1/2 cup corn flake crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
- In a large bowl, combine beef, egg, milk, onion, mushrooms, 4 ounces of Swiss cheese, and 1 tablespoon of bacon. Mix in cornflake crumbs until well blended. Shape into a loaf and place in a meatloaf pan.
- Bake in a preheated oven for 1 hour. Drain fat, top with remaining cheese and bacon, and bake until cheese is melted, about 5 minutes.
