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Sliced bacon mushroom swiss cheese meatloaf on white plate with mashed potatoes and green beans

Bacon Mushroom Swiss Cheese Meatloaf

An indulgent comfort food featuring a beef-pork blend, earthy mushrooms, Swiss cheese, and crispy bacon, all glazed with a sweet-tangy ketchup topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Main
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 1 lb ground pork
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup breadcrumbs
  • 1 large egg
  • 0.5 cup milk
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup Swiss cheese shredded
  • 6 slices bacon cooked and crumbled
  • 1 cup mushrooms finely chopped
  • 0.25 cup ketchup
  • 2 tbsp brown sugar

Equipment

  • Large mixing bowl
  • Loaf pan
  • Small bowl for glaze
  • meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine ground beef, ground pork, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined—don’t overmix.
  3. Fold in the shredded Swiss cheese, cooked crumbled bacon, and finely chopped mushrooms until evenly distributed.
  4. Transfer the mixture into the prepared loaf pan and shape into a rounded loaf.
  5. In a small bowl, whisk together ketchup and brown sugar. Spread glaze evenly over the top of the meatloaf.
  6. Bake for 60 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Use a meat thermometer to ensure internal temperature hits 160°F. Don't overmix the meat mixture to keep the texture tender. Make ahead tip: Assemble and refrigerate the loaf up to 24 hours in advance. Leftovers keep for 3–4 days refrigerated or up to 3 months frozen.