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Swiss Bacon Mushroom Meatloaf

Swiss bacon mushroom meatloaf is shaped into a tight stuffed roll with golden sautéed mushrooms, crumbled bacon, and melted Swiss cheese in the center. It bakes up with a caramelized ketchup-brown sugar glaze and slices clean to reveal the filling.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground meatloaf
  • 2 lb ground beef
  • 0.667 cup breadcrumbs Use plain or Italian-style.
  • 2 eggs
  • 0.333 cup milk
  • 1 onion Grate it to blend into the meat.
  • 2 tbsp Worcestershire
  • 0.25 salt Use to taste.
  • 0.25 pepper Use to taste.
Filling
  • 6 bacon Cook until crisp, then crumble.
  • 8 oz cremini mushrooms Sauté until golden.
  • 4 Swiss cheese Slice into 4 pieces before layering.
Glaze
  • 0.333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan
  • 1 loaf pan
  • 1 cast iron skillet

Method
 

Preheat and mix the meat
  1. Preheat oven to 350°F. Set a loaf pan nearby so the rolled meat can go in seam-side down right away.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper. Mix until evenly combined with no dry breadcrumb pockets.
Shape and stuff
  1. Lay plastic wrap on a flat surface and press the meat into a 10x14 inch rectangle. Keep the thickness even so the roll slices clean.
  2. Layer Swiss cheese slices, sautéed mushrooms, and crumbled bacon over the meat, leaving a 1-inch border. Spread evenly and avoid overfilling to prevent leaks when rolling.
  3. Roll tightly using the plastic wrap, then seal the ends and place seam-side down in the loaf pan. Press lightly to help the seam adhere and keep the filling centered.
Glaze and bake
  1. Spread the glaze over the top of the loaf. Make an even layer so the surface caramelizes as it bakes.
  2. Bake for 60–70 minutes at 350°F, until the internal temperature reaches 160°F. The top should look set and slightly browned.
  3. Rest the meatloaf 10 minutes before slicing. During rest, the juices redistribute so the cheese and mushroom filling stays in place.

Notes

Pro tip: Sauté the mushrooms until their liquid is cooked off, so the center stays thick and doesn’t make the loaf soggy. Store leftovers in the fridge up to 4 days in an airtight container; freeze yes (up to 2 months) after cooling, then thaw overnight in the fridge. For a lower-sodium option, use reduced-sodium Worcestershire and check bacon seasoning.