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Mushroom Bacon Swiss Meatloaf

A savory meatloaf featuring ground beef and pork, topped with Swiss cheese, sautéed mushrooms, and crispy bacon for a rich and flavorful dish.

Ingredients

Scale
  • 4 strips Bacon, cut into 1 inch pieces
  • 9 slices Swiss Cheese
  • 1 pint Baby Bella Mushrooms
  • 1 tbsp Minced Garlic
  • 4 tbsp Butter
  • 1 tsp Parsley
  • 1 tbsp Worcestershire Sauce
  • 1 lb Ground Pork
  • 2 lb Ground Beef
  • 2 tbsp Dried Minced Onion
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 tsp Ground Mustard
  • 1 tbsp Worcestershire Sauce

Instructions

  1. Preheat oven to 375°F.
  2. In a mixing bowl, combine ground beef, ground pork, dried minced onion, salt, pepper, paprika, garlic powder, parsley, ground mustard, and 1 tbsp Worcestershire sauce. Use hands to thoroughly mix.
  3. Line a 9×9 baking dish with parchment paper. Press the meat mixture into the dish evenly. Cover with foil and bake for 50 minutes.
  4. During the last 20 minutes of baking, cook bacon pieces in a frying pan over medium-high heat until crispy. Remove bacon to paper towels to drain.
  5. In the same pan with bacon grease, reduce heat to medium and add butter. Once melted, add mushrooms, garlic, parsley, and Worcestershire sauce. Sauté until mushrooms are softened. Remove from heat.
  6. Remove meatloaf from oven and lift out using parchment paper onto a baking sheet. If excess fat is present, blot with paper towels.
  7. Lay Swiss cheese slices over the top of the meatloaf with about a 1-inch overhang around edges. Spread the sautéed mushroom mixture over the cheese, then sprinkle crispy bacon pieces on top.
  8. Return meatloaf to oven and bake an additional 10-15 minutes until cheese is melted and toppings are heated through.

Notes

For best results, let the meatloaf rest for 10 minutes before slicing to retain juices. You can substitute ground turkey or chicken for a lighter option. Using parchment paper helps in easy removal and cleanup.

Nutrition

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