Go Back

Swiss Bacon Mushroom Meatloaf

Swiss mushroom meatloaf with a stuffed center—cremini mushrooms, crispy bacon, and melted Swiss cheese rolled inside a tender meatloaf. Baked at 350°F until the exterior is caramelized and the middle stays juicy, then rested for clean slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 onion small onion, grated
  • 2 tbsp Worcestershire
  • 0.25 salt to taste
  • 0.25 pepper to taste
Filling
  • 6 bacon slices, cooked and crumbled
  • 8 oz cremini mushrooms sautéed until golden
  • 4 Swiss cheese slices
Glaze
  • 0.333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and form
  1. Preheat the oven to 350°F.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until evenly combined.
  3. Lay plastic wrap down and press the meat mixture into a 10x14 inch rectangle.
Stuff and roll
  1. Place Swiss cheese slices over the meat, leaving a 1-inch border around the edges.
  2. Add the sautéed cremini mushrooms and crumbled bacon in an even layer over the cheese.
  3. Roll tightly using the plastic wrap, then seal the ends and place seam-side down in a loaf pan.
Bake and rest
  1. Spread the glaze (ketchup and brown sugar) over the top of the rolled meatloaf.
  2. Bake for 60–70 minutes, until the internal temperature reaches 160°F, and the surface looks deeply browned.
  3. Rest for 10 minutes before slicing for cleaner cuts and set cheese.

Notes

Pro tip: crimp the ends tightly when rolling so the mushroom-bacon filling can’t leak out during baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For a lighter option, use 93% lean ground beef and swap breadcrumbs for panko if you want a slightly crisper exterior.