Introduction:
If classic meatloaf is comfort food royalty, this Bacon-Crusted Swiss Mushroom Stuffed Meatloaf is the
upgraded, show-stopping version you make when you want people to say “WOW” at the dinner table. It’s everything you love
about a traditional meatloaf—juicy beef, savory seasoning, and that satisfying slice—plus a melty Swiss cheese center,
a rich layer of sautéed mushrooms, and a crisp bacon crust wrapped around the top.
The flavor combination is pure cozy perfection. Swiss cheese adds creamy, nutty richness without overpowering. Mushrooms
bring that deep, earthy “steakhouse” vibe. Bacon turns the outside into a smoky, crispy crust that helps seal in moisture.
The result is a meatloaf that stays tender, slices beautifully, and tastes incredible even as leftovers.
This recipe is also flexible: make it with all beef, or mix beef and pork for extra tenderness. Bake it on a sheet pan
for better browning, or in a loaf pan if you prefer a more classic shape. Either way, you’ll end up with a dinner that
feels special but still easy enough for a weeknight.
Ingredients:
For the mushroom filling:
- 2 tbsp butter or olive oil
- 1 small onion, finely diced
- 3 cups mushrooms, chopped (cremini or button)
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp thyme (fresh or dried)
- Optional: 1 tbsp Worcestershire sauce (adds savory depth)
For the meatloaf:
- 2 lb (900g) ground beef (or 1 1/2 lb beef + 1/2 lb ground pork)
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- 1/2 cup milk
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 2 tbsp chopped parsley (optional)
Stuffing + crust:
- 6–8 slices Swiss cheese
- 10–12 slices bacon (thin/regular cut works best)
Optional glaze (sweet-savory):
- 1/3 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Instructions:
- Preheat the oven.
Preheat to 375°F (190°C). Line a baking sheet with foil or parchment.
(A sheet pan helps bacon crisp better than a loaf pan.) - Cook the mushroom filling.
In a skillet, heat butter/oil. Sauté onion 2–3 minutes.
Add mushrooms and cook 6–8 minutes until most moisture evaporates.
Stir in garlic, thyme, salt, pepper, and Worcestershire (optional).
Cook 30 seconds more, then let cool slightly. - Mix the meatloaf base.
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