Mushroom Swiss Cheese Meatloaf
This Mushroom Swiss Cheese Meatloaf is an upgraded version of the classic dish! Made with sautéed mushrooms, crispy bacon, and melted Swiss cheese, this meatloaf is moist, flavorful, and absolutely delicious. Perfect for family dinners, meal prep, or next-day sandwiches!
Ingredients
- 1 lb ground beef 80/20 blend
- ½ lb ground pork
- 1 cup breadcrumbs panko or regular
- ½ cup milk
- ½ cup grated Parmesan cheese
- ½ cup finely chopped onion
- 1 cup finely chopped mushrooms cremini or button
- 4 slices bacon cooked and crumbled
- 1 cup shredded Swiss cheese
- 2 large eggs
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ cup ketchup for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Sauté mushrooms and onions in a skillet over medium heat until soft. This removes excess moisture and enhances flavor.
- Mix ingredients: In a large bowl, combine ground beef, pork, breadcrumbs, milk, Parmesan, sautéed mushrooms & onions, bacon, eggs, Worcestershire sauce, ketchup, garlic powder, thyme, salt, and pepper. Mix gently—do not overwork the meat.
- Assemble the meatloaf: Place half of the meat mixture into the loaf pan and flatten. Sprinkle half of the shredded Swiss cheese on top. Add the remaining meat mixture, pressing it down firmly. Top with the rest of the Swiss cheese.
- Bake for 55-60 minutes, or until the internal temperature reaches 160°F (71°C). For a crispy cheese crust, broil for the last 5 minutes.
- Let the meatloaf rest for 10 minutes before slicing. This keeps it moist and allows flavors to meld.
- Serve warm with mashed potatoes, roasted vegetables, or a fresh green salad.
Notes
- Don’t overmix the meat—this can make the meatloaf dense.
- For extra moisture, use a mix of ground beef and pork instead of just beef.
- Gluten-free? Swap breadcrumbs for gluten-free panko or crushed oats.
- Leftovers are amazing in sandwiches or crumbled into a breakfast hash.