This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Bacon Mushroom Swiss Meatloaf
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- #12081
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 pound extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs
directions
Preheat oven to 350 degrees F.
In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.
In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended.
Shape into a loaf and place in a large loaf pan. Bake at 350 degrees F for about an hour, or until cooked through.
Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 14, 2012
This was excellent comfort food we are going to keep making. My wife replaced the Swiss with Gouda, and added thyme and sage as condiments to meat. Side dish was mashed potatoes with mushroom gravy. Goes well with dry reds. Thanks!
July 26, 2007
My roommate and I loved this recipe. Due to my personal taste, I added more mushrooms and used only half an onion, but the base idea was already fantastic. I especially liked how the corn flakes reduced the ability to taste the "filler", one of the things I like least about meatloaf. I'm surprised that no one else has reviewed this recipe--it's definitely worth the making.