Bacon Mushroom Swiss Cheese Meatloaf

This bacon mushroom Swiss meatloaf takes a classic comfort food and dresses it up like your favorite steakhouse burger. A tender, juicy loaf of ground beef and pork, seasoned with Parmesan, onion and garlic, is topped with golden sauteed mushrooms, melted Swiss cheese and crispy bacon, then served with a rich brown gravy. If you like a simple classic meatloaf recipe, this is its weekend upgrade. It is hearty, cozy and made entirely from everyday ingredients.

Why You’ll Love This Bacon Mushroom Swiss Meatloaf

• Juicy and tender: a mix of beef and pork plus milk-soaked breadcrumbs keeps it moist.
• Steakhouse toppings: mushrooms, Swiss cheese and bacon on every slice.
• Easy brown gravy: made in the same skillet as the mushrooms.
• Family favorite: it feeds six to eight and makes great leftovers.
• Make-ahead friendly: shape the loaf a day early and bake when ready.

Ingredients for Bacon Mushroom Swiss Meatloaf

Meatloaf

• 1 lb ground beef (80/20 or 85/15)
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped onion
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Toppings

• 6 slices bacon
• 8 oz cremini or white mushrooms, sliced
• 1 tablespoon butter
• 5 to 6 slices Swiss cheese
• Fresh thyme leaves, for garnish

Brown Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Ingredient Notes

Beef and pork: The pork adds richness and tenderness. You can use 1 1/2 lb ground beef instead; choose 80/20 so the loaf stays juicy.

Breadcrumbs and milk: Soaking the crumbs in milk for a few minutes creates a panade, the secret to a soft, sliceable meatloaf. Plain or Italian-style crumbs both work.

Swiss cheese: Thin deli slices melt quickly and evenly. Shredded Swiss works too.

Mushrooms: Cremini (baby bella) mushrooms have a deeper flavor than white mushrooms, but either is delicious.

How to Make Bacon Mushroom Swiss Meatloaf

Heat the oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment.

Step by Step

1. Cook the bacon: Cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels, crumble and keep 1 tablespoon of the drippings in the pan.
2. Saute the mushrooms: Add the butter to the drippings and cook the mushrooms over medium-high heat for 6 to 8 minutes, until browned and their liquid has evaporated. Season lightly with salt and set aside. Do not wash the skillet.
3. Make the panade: In a large bowl, stir the breadcrumbs and milk together and let them soak for 5 minutes.
4. Mix the meatloaf: Add the ground beef, ground pork, Parmesan, onion, egg, garlic, Worcestershire sauce, thyme, salt and pepper. Mix gently with your hands just until combined; overmixing makes meatloaf dense.
5. Shape: Form the mixture into a 9 x 5-inch loaf on the prepared baking sheet.
6. Bake: Bake for 55 to 65 minutes, until an instant-read thermometer in the center reads 160°F (71°C).
7. Top and melt: Spoon the mushrooms over the top, lay the Swiss slices over them and scatter the bacon. Return to the oven for 5 minutes, until the cheese melts.
8. Rest: Let the meatloaf rest 10 minutes before slicing so the juices settle.

Make the Brown Gravy

While the meatloaf bakes, melt the butter in the mushroom skillet over medium heat. Whisk in the flour and cook 1 to 2 minutes until golden. Slowly whisk in the beef broth and Worcestershire sauce, scraping up the browned bits, and simmer 3 to 5 minutes until thickened. Season with salt and pepper and spoon over each slice.

Ground meat must be cooked to 160°F to be safe, so a thermometer is the best way to know your meatloaf is done. University of Minnesota Extension lists this and other safe internal temperatures, and wash your hands and surfaces after handling raw meat, following the FDA’s safe food handling basics.

Tips for the Best Bacon Mushroom Swiss Meatloaf

Use a Free-Form Loaf

Baking on a sheet instead of in a loaf pan lets the fat drain away and gives the outside more browned, flavorful crust.

Cook the Mushrooms Well

Brown the mushrooms until their liquid is gone. Wet mushrooms will make the top soggy.

Mix Gently

Combine the meat with your hands and stop as soon as the mixture holds together. A light touch keeps the texture tender.

Rest Before Slicing

Ten minutes of resting makes clean slices that do not crumble.

Variations

• All beef: use 1 1/2 lb ground beef.
• Caramelized onions: add a handful of sweet caramelized onions with the mushrooms.
• Provolone or Gruyere: swap the Swiss for another good melting cheese.
• Gravy-free: brush the loaf with a little steak sauce in the last 10 minutes instead.
• Slow cooker: for a hands-off version with onions and melted Swiss, try our crockpot French onion meatloaf.
• Cheeseburger style: swap the mushrooms for BBQ sauce and cheddar, like our BBQ bacon cheeseburger slider meatloaf.

What to Serve With It

Mashed potatoes are the classic partner for this meatloaf and that brown gravy. Buttered egg noodles, roasted green beans, glazed carrots or a simple green salad round out the plate. If you love beef and mushrooms together, try our creamy beef mushroom rice bake or a hearty cottage pie with sliced potatoes.

Storage

Refrigerator: Store leftover slices in an airtight container for 3 to 4 days. Keep the gravy in a separate container.

Reheating: Warm slices in a covered skillet with a splash of broth, or in the microwave, until hot all the way through (165°F). Reheat the gravy on the stove.

Freezing: Freeze cooled slices, without the toppings, for up to 3 months. Thaw overnight in the refrigerator and add fresh mushrooms, cheese and bacon when reheating.

Make ahead: Shape the loaf, cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the baking time.

Frequently Asked Questions

What temperature should meatloaf be cooked to?

Ground beef and pork meatloaf should reach 160°F in the center. Use an instant-read thermometer for accuracy.

Why is my meatloaf falling apart?

It may need more binder or more rest. Make sure you use the egg and soaked breadcrumbs, and let the loaf rest 10 minutes before slicing.

Can I bake it in a loaf pan?

Yes. Bake in a 9 x 5-inch pan, pour off the fat before adding the toppings, and expect a slightly longer baking time.

Can I make the mushrooms ahead?

Yes. Saute them up to 2 days ahead, refrigerate, and warm them briefly before topping the meatloaf.

Can I use turkey?

Ground turkey works, though the loaf will be leaner. Cook turkey meatloaf to 165°F.

Bacon Mushroom Swiss Meatloaf Recipe Card

Servings: 6 to 8 | Prep time: 25 minutes | Cook time: 70 minutes | Rest time: 10 minutes | Total time: about 1 hour 45 minutes

Meatloaf: 1 lb ground beef, 1/2 lb ground pork, 1 cup breadcrumbs, 1/2 cup milk, 1/2 cup grated Parmesan, 1/2 cup finely chopped onion, 1 egg, 2 cloves garlic, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper.

Toppings: 6 slices bacon, 8 oz sliced mushrooms, 1 tbsp butter, 5 to 6 slices Swiss cheese, fresh thyme.

Gravy: 2 tbsp butter, 2 tbsp flour, 1 1/2 cups beef broth, 1 tsp Worcestershire sauce, salt and pepper.

1. Heat the oven to 350°F. Line a baking sheet.
2. Cook and crumble the bacon. Brown the mushrooms in butter and 1 tbsp drippings.
3. Soak the breadcrumbs in milk 5 minutes, then gently mix in the meats, Parmesan, onion, egg, garlic, Worcestershire and seasonings.
4. Shape into a 9 x 5-inch loaf and bake 55 to 65 minutes, to 160°F.
5. Top with mushrooms, Swiss and bacon; bake 5 minutes more to melt.
6. Make the gravy in the skillet: butter, flour, broth and Worcestershire, simmered until thick.
7. Rest 10 minutes, slice, garnish with thyme and serve with gravy.