Swiss, Bacon, Mushroom Meatloaf

“Swiss cheese with mushrooms & bacon is my favorite burger topping. So I thought why not make it a meat loaf. I had a lot of fresh herbs on hand so I used them but you could sub dry ones. I put a lot of vegetables in it and that keeps it moist. You can double it if you want very easily.”
1hr 30mins

Ingredients Nutrition


  1. Cut the cheese in to 2 inch long and 1/4 inch wide strips.
  2. Set aside.
  3. Saute the mushrooms with 1 tbsp of the finely diced onion.
  4. Lightly Salt.
  5. When golden add 1/4 wine and 1 tsp finely chopped thyme. Let most of the wine cook away.
  6. Set aside.
  7. Saute the rest of the onion, celery & red pepper together until soft but not browned.
  8. In a large bowl mix all the herbs, seasoning salt, garlic powder, onion powder, pepper, Worcestershire sauce, ketchup, mustard, egg, milk with the bread crumbs.
  9. Add the sauteed vegetables and mix well.
  10. Using your hands mix in meat.
  11. Spray a foil lined baking pan with cooking spray.
  12. Put 2 strips strips of raw bacon down the center ( they will hang off the end of the pan).
  13. Put two strip of bacon across twice at about 2 inches from the center of the other bacon on either side ( they will hang off the side of the pan).
  14. Put about half the meat in the centre of the bacon strips and pat into an oval loaf shape.
  15. Arrange cheese on top of meat.
  16. Reserve 1/2 cup of mushrooms for sauce.
  17. Put the rest on top of cheese.
  18. Pat the rest of the meat over the top of mushrooms taking care to seal seams so that cheese does not leak out.
  19. Bring ends of bacon up and over the loaf.
  20. Bake at 350F for 1 hours till bacon is crisped and meat is done.
  21. Sauce:.
  22. Stir flour into reserved mushrooms in a small sauce pan. add wine & stock and cook & stir until thickened & smooth.

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