Go Back

Bacon-Crusted Swiss Mushroom Stuffed Meatloaf

A delightful twist on classic meatloaf featuring rich flavors from mushrooms and Swiss cheese, all wrapped in a crispy bacon crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Mixture
  • 1 lb ground beef Can be substituted with turkey.
  • 1 lb ground pork
  • 1 cup breadcrumbs For binding the meatloaf.
  • 2 pcs eggs Large.
  • 1 pc onion, finely chopped Adds sweetness and moisture.
  • 2 cloves garlic, minced For flavor.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme For aromatic flavor.
Filling
  • 8 oz mushrooms, sliced Sautéed until golden.
  • 1 cup shredded Swiss cheese Melts beautifully.
Bacon Crust
  • 8 slices bacon For the top crust.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, chopped onion, minced garlic, salt, pepper, and thyme. Mix until everything is well incorporated.
  3. In a skillet, sauté the sliced mushrooms over medium heat until they turn golden brown. Set aside to cool slightly.
  4. On a large piece of parchment paper, flatten the meat mixture into a rectangular shape.
  5. Evenly sprinkle the sautéed mushrooms and shredded Swiss cheese over the meat mixture.
  6. Carefully roll up the meatloaf, using the parchment paper to assist you in keeping the filling in place.
Cooking
  1. Arrange the bacon slices across the top of the rolled meatloaf, slightly overlapping to create a full bacon crust.
  2. Transfer the meatloaf to a baking dish and bake for 1 hour, or until the internal temperature reaches 160°F.
  3. Once done, allow the meatloaf to rest for 10 minutes before slicing.
  4. Serve and enjoy!

Notes

Consider pairing with classic sides like creamy mashed potatoes or garlic green beans. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.