Savory Bacon Swiss Mushroom Melt

This mouthwatering Double Bacon Swiss Mushroom Melt transforms humble meatloaf into a gourmet experience with layers of melty cheese, savory bacon, and earthy mushrooms throughout. It delivers all the comfort of classic meatloaf with flavors that will impress even the most discerning dinner guests.

My family requests this decadent meatloaf almost weekly during the colder months. I originally created it when trying to elevate our standard meatloaf recipe, and the combination of Swiss cheese with mushrooms and bacon was an instant hit that even converted my meatloaf hating brother in law.

• Ground beef the higher the fat content the juicier your meatloaf will be. I recommend 80/20 for the perfect balance.
• Breadcrumbs help bind everything together while keeping the texture light. Panko works best for a tender result.
• Eggs crucial for structure and moisture retention. Farm fresh makes a noticeable difference.
• Milk adds necessary moisture and tenderizes the meat. Whole milk yields the best texture.
• Salt enhances all the flavors. Use kosher salt for better distribution.
• Black pepper adds subtle heat and complexity. Freshly ground makes a difference.
• Garlic powder infuses flavor throughout without overpowering. Look for one without added salt.
• Onion powder provides sweet aromatic notes. Fresh powder will have more potent flavor.
• Worcestershire sauce adds umami depth and tanginess that balances the rich ingredients.
• Swiss cheese melts beautifully and has a nutty flavor that pairs perfectly with mushrooms. Grate it yourself for best melting.
• Beef bacon adds smokiness and meaty texture. Cook until crisp before adding.
• Mushrooms contribute earthy flavor and moisture. Cremini or button varieties work well.
• Onion adds sweetness and texture. Sweet onions like Vidalia work exceptionally well.
• Ketchup creates a glossy base for the glaze with the perfect balance of sweet and tangy.
• Soy sauce brings savory umami notes to the glaze. Low sodium works best.
• Dijon mustard adds depth and subtle heat to the glaze. Stone ground offers extra texture.

How To Make Double Bacon Swiss Mushroom Melt

Prepare the oven

Heat your oven to 175°C. Position a rack in the middle for even cooking. This temperature allows the meatloaf to cook thoroughly while keeping it juicy.

Mix the base ingredients

In a spacious bowl combine the ground beef breadcrumbs eggs and milk with gentle folding motions using your hands. Avoid overworking the mixture which can make the final texture tough and dense.

Add seasonings

Sprinkle the salt black pepper garlic powder and onion powder evenly over the meat mixture. Gently incorporate these seasonings until they are distributed throughout ensuring every bite will be flavorful.

Incorporate the liquid flavor enhancer

Pour the Worcestershire sauce over the meat mixture and fold it in thoroughly. This adds a depth of flavor that enhances the meaty richness and provides a subtle tanginess.

Add the star ingredients

With a light touch fold in the shredded Swiss cheese crumbled beef bacon sliced mushrooms and chopped onion. Distribute them evenly but avoid overmixing to keep the meatloaf tender. These ingredients create pockets of flavor and texture throughout.

Shape the loaf

Transfer the complete mixture to a baking dish. With slightly damp hands form it into a uniform loaf shape with a smooth top. This shape ensures even cooking and proper presentation.

Create the glaze

In a small bowl whisk together the ketchup soy sauce and Dijon mustard until completely smooth. This combination creates a sweet tangy umami rich topping that will caramelize beautifully.

Apply the glaze

Using a silicone brush or spoon spread the glaze mixture evenly across the top and sides of the meatloaf. This creates a flavorful protective layer that keeps moisture in while adding incredible flavor.

Bake to perfection

Place the baking dish in the preheated oven and bake for a full 60 minutes. For food safety check that the internal temperature reaches 71°C with a meat thermometer inserted into the center.

Rest before serving

Remove the meatloaf from the oven and allow it to rest uncovered for 10 minutes. This crucial step allows the juices to redistribute throughout the loaf ensuring a moist result and making it easier to slice cleanly.

Swiss cheese is truly the unsung hero of this recipe. I discovered its magic in meatloaf after experimenting with various cheeses and none matched its perfect melting properties and subtle nutty flavor. My son who typically picks out mushrooms from everything actually requests extra in this dish which speaks to how perfectly the flavors combine.

Storing Leftovers

This meatloaf stores exceptionally well making it perfect for meal prep. Refrigerate any leftovers in an airtight container for up to four days. For the best texture when reheating slice the portions before storing. To reheat place slices in a covered dish with a tablespoon of beef broth splashed over them then warm in a 325°F oven for about 15 minutes until heated through. This prevents the meat from drying out while reheating.

Easy Substitutions

If beef bacon is unavailable turkey bacon works wonderfully as a leaner alternative. For those avoiding dairy substitute the Swiss cheese with dairy free mozzarella style shreds and use unsweetened almond milk instead of regular milk. Gluten free breadcrumbs can easily replace standard ones without affecting the texture. For a lighter version ground turkey can replace the beef but add a tablespoon of olive oil to maintain moisture.

Serving Suggestions

This hearty meatloaf pairs beautifully with classic sides like garlic mashed potatoes or roasted brussels sprouts. For a complete meal serve with a simple green salad dressed with vinaigrette to cut through the richness. Leftover slices make incredible sandwiches on toasted sourdough with additional Swiss cheese and a spread of the glaze mixture. For an elegant presentation slice the meatloaf and arrange on a platter surrounded by roasted vegetables and herbs.

Recipe FAQs

→ Can I substitute the beef bacon with regular pork bacon?

Yes, you can absolutely substitute pork bacon for the beef bacon. The flavor profile will be slightly different, but still delicious. Just make sure to cook and crumble the bacon before adding it to the meat mixture.

→ How can I tell when the meatloaf is fully cooked?

The most reliable method is to use a meat thermometer to ensure the internal temperature reaches 71°C (160°F). If you don't have a thermometer, cook until the loaf is firm to the touch and no longer pink in the center when cut.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the entire meatloaf up to 24 hours in advance and store it covered in the refrigerator. Add the glaze just before baking. You may need to add 5-10 minutes to the cooking time if baking directly from the refrigerator.

→ What side dishes pair well with this meatloaf?

This savory meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, a fresh green salad, or steamed broccoli. The rich flavors also complement garlic bread or dinner rolls nicely.

→ Can I freeze leftovers of this dish?

Absolutely! Once completely cooled, wrap individual slices tightly in plastic wrap and then aluminum foil, or store in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until hot.

→ What type of mushrooms work best in this recipe?

Button or cremini mushrooms work particularly well, but you can also use portobello, shiitake, or a mixture for more complex flavors. Just ensure they're sliced thinly and are fresh for the best texture and taste.