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Swiss Bacon Mushroom Meatloaf

Swiss mushroom meatloaf with a stuffed center of golden sautéed mushrooms, crispy bacon, and melted Swiss cheese. Baked until caramelized on the outside, then sliced to reveal a rich filling tumbling through the middle.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground meatloaf
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 onion small onion, grated
  • 2 tbsp Worcestershire
  • salt and pepper to taste
Filling
  • 6 bacon slices, cooked and crumbled
  • 8 oz cremini mushrooms sautéed until golden
  • 4 Swiss cheese slices
Glaze
  • 0.333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and mix the meat
  1. Preheat the oven to 350°F.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until evenly combined.
Shape into a stuffed log
  1. On plastic wrap, press the meat mixture into a 10x14 inch rectangle, smoothing it into an even layer.
  2. Layer Swiss cheese slices, sautéed cremini mushrooms, and crumbled bacon over the meat, leaving a 1-inch border uncovered.
  3. Roll tightly using the plastic wrap, then seal the ends to form a loaf.
  4. Place the rolled meat seam-side down in a loaf pan.
Glaze, bake, and rest
  1. Spread the glaze (ketchup and brown sugar mixture) over the top.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F.
  3. Rest the meatloaf for 10 minutes before slicing so the melted cheese sets.

Notes

For clean slices, let the meatloaf rest the full 10 minutes and use a sharp knife with a gentle sawing motion. Store leftovers in the refrigerator up to 4 days. Freeze sliced portions in a freezer-safe container up to 2 months. For a lighter option, swap half the ground beef for ground turkey while keeping the same filling and bake time.