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Swiss Bacon Mushroom Meatloaf

Swiss bacon mushroom meatloaf with a tender rolled center packed with golden sautéed mushrooms, crispy bacon, and melted Swiss cheese. A ketchup-brown sugar glaze caramelizes on top while the loaf bakes to 160°F for clean, sliceable layers.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 0.67 cup breadcrumbs Use plain breadcrumbs for best texture.
eggs
  • 2 eggs
milk
  • 0.33 cup milk Whole milk recommended.
onion
  • 1 onion Small onion, grated.
Worcestershire
  • 2 tbsp Worcestershire
salt
  • 1 salt To taste.
black pepper
  • 1 black pepper To taste.
bacon
  • 6 bacon Cooked and crumbled.
cremini mushrooms
  • 8 oz cremini mushrooms Sautéed until golden.
Swiss cheese
  • 4 Swiss cheese Cut into slices.
ketchup
  • 0.33 cup ketchup For glaze.
brown sugar
  • 1 tbsp brown sugar For glaze.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and prep the meat
  1. Preheat the oven to 350°F. Set up a loaf pan and keep a clean workspace for rolling.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and black pepper. Mix just until evenly combined, with no dry pockets.
  3. Cut a sheet of plastic wrap large enough to work with, then press the meat mixture onto it into a 10x14 inch rectangle. Spread evenly so the roll cooks uniformly.
Build the stuffed center
  1. Layer Swiss cheese slices, sautéed cremini mushrooms, and crumbled bacon over the meat, leaving a 1-inch border. Make sure coverage is even so slices show a full filling.
  2. Roll the meat tightly using the plastic wrap, then seal the ends by pinching. Place seam-side down in a loaf pan to prevent leakage.
Glaze and bake
  1. Spread the glaze (ketchup and brown sugar) evenly over the top. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F and the exterior looks browned.
  2. Rest the meatloaf for 10 minutes before slicing. The filling should set and slice cleanly without flooding the plate.

Notes

Pro tip: Grate the onion finely and mix thoroughly but don’t overwork the beef to keep the center tender. Refrigerate leftovers in an airtight container up to 3–4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For a lighter option, use 93% lean ground beef or substitute half of the beef with ground turkey.