In a large bowl, mix breadcrumbs and milk and let sit 2 minutes.
Add ground meat, eggs, ketchup, Worcestershire, salt, pepper, onion powder, garlic powder, smoked paprika (optional),
and parsley (optional). Mix gently until just combined.
On the lined baking sheet, press half the meat mixture into a rectangle about 1 inch thick.
Layer Swiss cheese in the center (leave a border), then spread the cooled mushroom mixture on top.
Add remaining meat mixture over the filling and seal edges well so cheese doesn’t leak.
Shape into a loaf.
Lay bacon strips over the loaf, tucking ends underneath. Overlap slightly for full coverage.
(You can do a simple layer or a bacon weave if you want a showy finish.)
Bake for 45–55 minutes. If making glaze, mix glaze ingredients and brush on during the last 10–15 minutes.
Bake until the center reaches 160°F (71°C).
Let meatloaf rest 10–15 minutes before slicing. This keeps juices in and helps slices hold together.
Serving and Storage:
Serve this meatloaf with mashed potatoes, roasted green beans, or a crisp salad. It’s also incredible with mac and cheese,
buttered corn, or roasted carrots. For a “steakhouse plate,” add sautéed spinach and extra mushrooms on the side.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze sliced meatloaf (wrapped tightly) for up to 2 months.
Thaw overnight and reheat gently.
Reheating: Warm slices in the oven at 350°F (175°C) covered with foil, or microwave in short bursts.
Tips:
- Cool the mushroom filling: Hot filling can melt cheese too early and make sealing harder.
- Drain mushroom moisture: Cook mushrooms until dry so the meatloaf doesn’t get watery.
- Don’t overmix meat: Gentle mixing keeps meatloaf tender.
- Seal edges well: A tight seal prevents cheese from leaking out.
- Use a thermometer: The most reliable way to avoid dry meatloaf.
Variations:
- Provolone or mozzarella: Swap Swiss for provolone (more melt) or mozzarella (extra gooey).
- BBQ version: Brush with BBQ sauce instead of ketchup glaze.
- Spicy: Add diced jalapeños to the mushroom layer.
- Turkey meatloaf: Use ground turkey and add 1–2 tbsp olive oil for moisture.
- Extra “steakhouse”: Add a splash of red wine to the mushroom filling.
Tips:
- Crispier bacon: If bacon isn’t crisp enough, broil 1–2 minutes at the end (watch closely).
- Cleaner slices: Chill leftovers before slicing for perfect sandwich slices.
- Sandwich idea: Serve slices on toasted buns with mayo and pickles for an epic meatloaf sandwich.
- Make ahead: Assemble the loaf (without baking) and refrigerate up to 24 hours.
Conclusion:
Bacon-Crusted Swiss Mushroom Stuffed Meatloaf takes a classic comfort food and turns it into something truly memorable.
With a melty Swiss center, savory mushrooms, and a smoky bacon crust, it’s juicy, flavorful, and perfect for both family dinners
and leftovers. If you want a meatloaf recipe that feels special but still easy, this is the one to keep.
FAQ:
Can I make this meatloaf in a loaf pan?
Yes. A loaf pan works, but bacon tends to crisp less. If you use a loaf pan, drain excess grease halfway through baking.
How do I keep the cheese from leaking out?
Leave a border around the filling and seal the edges tightly. Don’t overstuff, and rest before slicing.
What mushrooms work best?
Cremini (baby bella) have deeper flavor, but white button mushrooms work fine. A mix is great too.
Can I assemble it ahead of time?
Yes. Assemble and refrigerate up to 24 hours, then bake when ready (add a few extra minutes if very cold).
How do I know it’s done?
Use a meat thermometer: the center should reach about 160°F (71°C).
