A delicious twist on traditional meatloaf, featuring ground beef, crispy bacon, and a creamy mushroom topping.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
4 ounces bacon, chopped
1 cup mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs
1/2 cup shredded cheddar cheese
1/4 cup milk
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 cup cream cheese, softened
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 350°F.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
Add the chopped mushrooms, onion, and garlic to the skillet and sauté until the mushrooms are browned and the onions are translucent, about 5-7 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the ground beef, cooked bacon, sautéed mushroom mixture, breadcrumbs, cheddar cheese, milk, egg, Worcestershire sauce, salt, black pepper, thyme, and paprika. Mix until just combined; do not overmix.
Transfer the meat mixture to a greased loaf pan and shape it into a loaf.
In a small bowl, mix the softened cream cheese with a tablespoon of milk until smooth. Spread this mixture over the top of the meatloaf.
Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F.
Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley before serving.
Notes
For added flavor, consider mixing in some chopped fresh herbs like basil or oregano.
You can substitute ground turkey or chicken for a lighter option.
For a spicier kick, add a teaspoon of hot sauce or red pepper flakes to the meat mixture.