Bacon Swiss And Mushroom Meatloaf Recipe

Ingredients for Bacon Swiss And Mushroom Meatloaf

• 1/2 pound bacon
• White Mushrooms
• Onion
• Extra Lean Ground Beef
• 1 large egg
• Evaporated Milk
• 1 cup shredded Swiss cheese
• 1/2 cup gluten-free corn flake crumbs

How to Make Bacon Swiss And Mushroom Meatloaf

1. Preheat oven to 350°F (175°C).
2. Cook 1/2 pound bacon in a large skillet until crisp but not burned. Remove with a slotted spoon and place on paper towels to drain and cool. Reserve 1 tablespoon of bacon fat in the skillet.
3. Sauté 8 ounces sliced mushrooms and 1/2 cup chopped onion in the reserved bacon fat until tender. Allow to cool slightly.
4. In a large bowl, gently combine 2 pounds ground beef, 1 large egg, and 1/4 cup milk.
5. Add the mushroom and onion mixture, reserving a few spoonfuls for garnish.
6. Stir in 1 cup shredded Swiss cheese, reserving 2 tablespoons for garnish, and all but 1 tablespoon of the cooked bacon, crumbled.
7. Add 1/2 cup gluten-free corn flake crumbs and mix well until just combined. Be careful not to overmix.
8. Shape the mixture into a loaf and place it in a large loaf pan.
9. Bake at 350°F (175°C) for about 60 minutes, or until cooked through. Internal temperature should reach 160°F (71°C).
10. Drain any excess fat from the pan.
11. Sprinkle the reserved Swiss cheese and bacon bits over the top of the meatloaf.
12. Bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
13. Allow the meatloaf to rest for 10 minutes before slicing.
14. Yields: 4-6 servings