Bacon Mushroom Swiss Meatloaf Recipe

Wow, this was probably the best meatloaf I've ever made! The changes I made were to omit the evaporated milk (I was making this with 8oz meat, and didn't want to open a whole can for for a couple of tsps), add a heaped tbsp of French Onion soup mix, and I put a thick slice of cheese on top at the end so it would melt down nicely. We both really enjoyed this. Thanks so much!

I've been making this meatloaf recipe for years now and it is by far my favorite. My copy was so beat up I had to print another one. There were a couple of things I changed due to lack of ingredients kept on hand. Instead of the evaporated milk I use low fat half & half and I don't normally have corn flakes so I use panko bread crumbs. I also put French's Crispy Fried Onions on top of the meatloaf at the end, when adding the remaining cheese & bacon, it adds a really nice crunch and flavor.

This was just what I was looking for in a meatloaf recipe! I added 8oz of mushrooms and grated Monterey jack cheese. This will be my go-to recipe anytime I make meatloaf again. I also used pork and beef.

MY HUSBAND LOVED THIS.. WE LOW EAT LOW-CARB AND THIS RECIPE MINUS THE CORNFLAKES IS AWESOME.. I AM A TWEAKER.. SO FOR ALL OF THOSE TRADITIONALIST I PRE-APOLOGIZE.. 2# OF CHUCK.. 12 OZ. QUALITY BACON DICED SMALL..8 OZ MUSHROOMS CHOPPED..1 VERY SMALL YELLOW ONION CHOPPED FINE.. 6 OZ. CABOT MILD CHEDDAR IN CHUNKS.. GARLIC SALT.. 2 EGGS.. SQUIRT OF LOW-CARB KETCHUP..... I RENDERED BACON AND REMOVED FROM PAN.. ADDED ONION AND MUSHROOM TILL SOFT.. DRAINED WITH BACON.. COOLED A LITTLE BIT.. ADDED ALL TO MEATLOAF AND AT FIRST I HAD MY DOUBTS.. BUT... IT WAS MAGNIFICENT!! DID NOT ADD ADDITIONAL ANYTHING TO TOP.. I HAD READ OTHER REVIEWS THAT SAID CHEESE WAS LOST IN MEATLOAF SHREDDED SO I HAD CHUNKS.. ADN SOME WERE OOZING OUT THE TOP AND OUT THE SIDE.. TOTALLY AWESOME.. MY HUSBAND MADE SURE I WROTE THIS ONE DOWN 'COZ I NEVER MAKE MEATLOAF THE SAME WAY TWICE... THA MUSHROOMS GAVE AN EXTRA MEATY TASTE, CHOPPED FINE IT WAS HARD TO TELL THEY WERE THERE.. THEN YOU WOULD BITE INTO A CHUNK OF GOOD MELTED CHEDDAR.. WE ATE WITH "SMOTHERED GREEN BEANS" ....... OH I OMITTED THE MILK... I WOULD DEFINITELY TRY WITH THE SWISS (DIDNT HAVE ANY)

I followed most of the recipe except for the mushrooms (didn't have any). However, I did have a bumper crop of homegrown jalepenos, so I seeded and diced about 5 small ones and sauteed them with the onions in the bacon grease. Think that was the best substitution ever. The meatloaf already had some great flavors going on, but the jalepenos knocked it out of the ballpark. Will make this one again!

This was my first time making meatloaf, and thrilled with the results... It was super moist, and very flavorful!! Changes I made were no mushrooms only because I didnt have any, almond milk instead of evap milk, breadcrumbs instead of cornflakes, and I didn't top it with cheese and bacon, I just mixed all of it inside of the loaf. But that left it with a crispy crust that was super tasty. I also let the loaf rest for about 10 minutes after baking, so that it would be easier to cut. Kiddo and I both went for seconds and theres still plenty enough leftovers for later...excellent recipe!

we loved this! I did season to our taste with garlic salt, pepper, garlic and herb seasoning and lea & perrins. instead of corn flakes used panko. used fresh sliced mushrooms and diced red onions sautéed in bacon grease. added diced swiss cheese cubes to mixture and additional swiss slices during the last 10 minutes of cooking. YUMMY

Was I the only one who gravely struggled with chopping raw bacon? I spent maybe 2 hours trying to chop all of it 2 or 3 slices at a time because I don't have really sharp knives and of course genius me only looked up a better way after the fact, put them in the freezer for a few minutes and chop them frozen, they don't slide around then. I also had a really hard time getting them hot enough to crisp up on medium, I spent like 30 minutes waiting and finally covered them and got the result I wanted. I'm still giving this 5 stars despite my struggles because the recipe is fantastic, I absolutely loved this meatloaf, I just struggled with the prep of it. I think I will also try it with breadcrumbs, the corn flakes gives it a wonderful flavor but it has a meatier texture that I'm not as much a fan of so I will play around with that. Regardless a really great recipe as is and would gladly eat it any day!

I loved this recipe! I have had a tough time finding a good meatloaf recipe, and this one was great with a few changes. I cooked 5 pieces of thin sliced bacon and added it to the recipe. I layed 4-5 raw pieces on the loaf when I baked it, and poured off the grease as it cooked. I used sour cream instead of the milk, and used about a half cup. I have always done that because the loaf stays more moist. I used some good Italian bread instead of the cracker crumbs, and I chunked up the swiss cheese as others had suggested. I didn't use any spices except pepper. I know it sounds like I made a lot of changes, but really I didn't. As with all recipes, there is usually room for changes according to your tastes. We loved this, and I will be making this again! I shared the recipe with a co-worker today too!

Instead of making one big loaf I made patties & put extra mushrooms on top with the cheese & bacon. They baked quicker & tasted wonderful! Great recipe - Thank you!

Obviously, you wrap it in bacon, substitute milk for sour cream, and caramelize the mushrooms and onion before you add them. You're also going to want to add salt, herbs, spices, and some pepper or chilies for flavor and color, unless you're some kind of barbarian. Standard meatloaf operation.

The only thing I change was the cheese. Couldn't find any shredded swiss cheese. I didn't want to grate cheese by hand. So I use shredded mozzarella cheese. Every one love it. Thanks

This recipe is THE ONLY meatloaf my family will eat, it has a perfect density and rich flavor. I highly recommend this recipe for anyone looking for a new favorite, or just to try something new X3

Light, tasty, and easy to make.

This is our go-to meatloaf recipe. I usually double the recipe and we have one for dinner and freeze the other one for meatloaf sandwiches at a later date. Some folks have said it is a pain to chop the bacon, but I use my kitchen shears to cut it up - way easier!

I wish meatloaf was like this all the time. I used what I had on hand: 80-20 beef (that made a difference in cooking time). canned mushrooms fresh would’ve been better, but I fried THE out of them before adding them to the beef mixture, that helped. Bread crumbs, can’t afford Kellogg but it was almost too pretty to eat, and it was DELICIOUS.

Meatloaf heaven. This loaf was fabulous. Does not need any additions or condiments. Was dense and tasted delicious. A definite make again.

I had to make a couple changes out if necessity. I didn’t have corn flakes so I crushed Ritz crackers and I didn’t have evorated milk so I used some sour cream mixed with milk to make the 1/4 cup. This meatloaf was a bit of effort but really worth it. It has good flavour. It didn’t hold together but that didn’t affect the taste at all. I will make this again.

I enjoyed putting it all together

Wow....finally a tasty meatloaf. Little more prep, but so worth it. This recipe is a keeper.