Ingredients for Bacon Swiss And Mushroom Meatloaf
- 1/2 pound Bacon
- 8 ounces sliced White Mushrooms
- 1/2 cup chopped Onion
- 2 pounds Extra Lean Ground Beef
- 1 large Egg
- 1/4 cup Evaporated Milk
- 1 cup shredded Swiss Cheese
- 1/2 cup gluten-free Corn Flake Crumbs
- 1 tablespoon bacon fat (reserved)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon Swiss And Mushroom Meatloaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bacon Swiss And Mushroom Meatloaf
- Preheat oven to 350°F (175°C).
- 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.
- Sauté 8 ounces sliced mushrooms and 1/2 cup chopped onion in the reserved bacon fat until tender. Allow to cool slightly.
- In a large bowl, gently combine 2 pounds ground beef, 1 large egg, and 1/4 cup milk.
- Add the mushroom and onion mixture, reserving a few spoonfuls for garnish.
- Stir in 1 cup shredded Swiss cheese, reserving 2 tablespoons for garnish, and all but 1 tablespoon of the cooked bacon, crumbled.
- Add 1/2 cup gluten-free corn flake crumbs and mix well until just combined. Be careful not to overmix.
- Shape the mixture into a loaf and place it in a large loaf pan.
- Bake at 350°F (175°C) for about 60 minutes, or until cooked through. Internal temperature should reach 160°F (71°C).
- Drain any excess fat from the pan.
- Sprinkle the reserved Swiss cheese and bacon bits over the top of the meatloaf.
- Bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Allow the meatloaf to rest for 10 minutes before slicing.
- Yields: 4-6 servings
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
126g
Carbs
3g
