Bacon Mushroom Swiss Meatloaf
- Bacon Mushroom Swiss Meatloaf
The Kitchen Timer
Right now, this is my absolute favorite meatloaf recipe. The combination of
ingredients bakes into something truly wonderful. I like a meatloaf that
doesn't require any special sauce or ketchup to make it tasty, and this fits
the bill perfectly.
12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs
Preheat oven to 350 degrees.
In a large skillet, cook bacon until crisp but not burned. Remove with a
slotted spoon to paper towels to drain and cool. Remove all but a tablespoon
of the bacon fat from the skillet and saute the mushrooms and onions until
tender. Allow to cool slightly.
In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture,
all but a few spoonfuls of the swiss cheese and all but one tablespoon of the
bacon bits. Add the corn flake crumbs and mix well until blended. Shape
into a loaf and place in a large loaf pan.
Bake at 350 for about an hour, or until cooked through. Drain fat from the pan
and sprinkle the reserved cheese and bacon on top. Bake an additional 5
minutes, or until cheese is bubbly.
Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.
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