A delicious and hearty Mushroom Swiss Bacon Meatloaf Casserole that combines the flavors of meatloaf with a savory mushroom topping and melted cheese.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:8 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds ground beef
1 cup breadcrumbs
2 large eggs
½ cup milk
½ cup finely diced yellow onion
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
12 ounces mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon salt
8 slices bacon
8 ounces Swiss cheese, sliced or shredded
½ cup shredded mozzarella cheese (optional)
¼ cup ketchup (optional glaze)
1 tablespoon brown sugar (optional glaze)
1 teaspoon Dijon mustard (optional glaze)
Instructions
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or a little oil.
In a skillet over medium heat, cook the bacon until crispy, about 6–10 minutes, turning as needed. Transfer to a paper towel-lined plate and crumble or chop into bite-sized pieces.
Heat the butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned. Add garlic, thyme, salt, and black pepper, cooking for another 30–60 seconds.
In a large bowl, combine ground beef, breadcrumbs, eggs, milk, diced onion, minced garlic, Worcestershire sauce, ketchup, salt, pepper, onion powder, and smoked paprika. Mix gently until just combined and press into the prepared baking dish.
If using the optional glaze, mix ketchup, brown sugar, and Dijon mustard in a small bowl and spread it over the meatloaf mixture.
Bake uncovered for 30–35 minutes. Drain excess grease if necessary.
Spread the sautéed mushrooms over the meatloaf, sprinkle with bacon, and top with Swiss cheese and optional mozzarella. Bake for another 12–18 minutes until cheese is melted and bubbly.
Let the casserole rest for 8–10 minutes before slicing and serving warm.
Notes
Brown the mushrooms well to prevent a watery casserole.
Use 80/20 ground beef for juiciness.
Don’t overmix the meatloaf mixture.
Drain excess grease to keep the casserole from being oily.
Choose good melting cheese for the best flavor and texture.