If you think meatloaf is boring, this Bacon Mushroom Swiss Cheese version is here to prove you deliciously wrong. It’s savory, cheesy, and wrapped in crispy bacon — honestly, what more could you want from comfort food?
I’ve made this recipe for potlucks, lazy Sunday dinners, and even weeknight meals when I needed something cozy and satisfying. The mushrooms bring an earthy depth, the Swiss cheese melts into a gooey surprise in the middle, and the bacon… well, it just makes everything better.
You don’t need any fancy techniques — just a little prep and some oven time, and you’ve got a showstopper of a dish. Whether you’re serving it with mashed potatoes, a side salad, or tucked into a sandwich the next day, this meatloaf hits the spot every single time.
Why You’ll Love This Recipe
This isn’t your grandma’s meatloaf — it’s richer, juicier, and packs way more flavor. The Swiss cheese stuffed in the center makes every bite creamy and indulgent.
Plus, the bacon wrapping turns the outer layer into a crispy, savory crust. It’s the kind of meal that feels like a warm hug at the end of a long day.
Bacon Mushroom Swiss Cheese Meatloaf Recipe
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6–8
- Equipment Needed: Oven, baking sheet, skillet, mixing bowl, knife, chopping board, foil/parchment paper
Ingredients
For the Meatloaf:
- 2 lbs ground beef (or half beef, half pork for extra flavor)
- 1 cup breadcrumbs (or gluten-free alternative)
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 4 slices Swiss cheese (reserve 2 for stuffing)
- 8 slices bacon
For the Optional Glaze:
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
Let’s Get Cooking
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easier cleanup.
- Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and cook for about 3–4 minutes until soft. Add mushrooms and cook for another 5–7 minutes until they’ve browned and lost their moisture. Stir in garlic and thyme, and cook for one more minute. Set aside to cool slightly.
- Mix the Meatloaf: In a big mixing bowl, gently combine the ground meat, breadcrumbs, milk, eggs, sautéed veggies, paprika, salt, and pepper. Mix with your hands or a spoon — just until everything comes together. Overmixing makes it tough.
- Shape & Stuff: Divide the meat mixture in half. On your lined baking sheet, shape one half into a flat rectangle. Lay two slices of Swiss cheese in the center, keeping a bit of space around the edges. Cover with the second half of meat and shape into a loaf, sealing in the cheese.
- Wrap It in Bacon: Lay out the bacon strips on a board so they overlap slightly. Carefully place the loaf on top, then wrap the bacon around, tucking the ends underneath.
- Add Glaze (Optional but Yummy): Mix the ketchup, brown sugar, Dijon mustard, and Worcestershire in a small bowl. Brush it all over the bacon-wrapped loaf.
- Bake: Bake for 50–60 minutes until the internal temperature hits 160°F (71°C). Want that bacon extra crispy? Broil for 2–3 minutes at the end — but keep an eye on it so it doesn’t burn.
- Rest, Then Serve: Let the meatloaf sit for about 10 minutes before slicing. This helps keep all those lovely juices inside.
Variations to Try
- Swap Swiss cheese for sharp cheddar or provolone for a different cheesy center.
- Add chopped spinach or sun-dried tomatoes into the mix for a flavor twist.
- Make mini meatloaf muffins using a muffin tin for quicker portions and fun presentation.
Pro Tips from the Kitchen
- Freeze the cheese slices for 10 minutes before assembling — they’ll hold their shape better during baking.
- Want a smoother texture? Pulse the mushrooms in a food processor instead of chopping.
- Let the cooked veggie mix cool completely before mixing with the meat — this helps avoid partially cooking the meat before it hits the oven.
Enjoy every bite — and don’t be surprised when your guests ask for seconds!
Print Bacon Mushroom Swiss Cheese Meatloaf
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Meatloaf:
- 2 lbs ground beef (or half beef, half pork for extra flavor)
- 1 cup breadcrumbs (or gluten-free alternative)
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 4 slices Swiss cheese (reserve 2 for stuffing)
- 8 slices bacon
For the Optional Glaze:
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easier cleanup.
- Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and cook for about 3–4 minutes until soft. Add mushrooms and cook for another 5–7 minutes until they’ve browned and lost their moisture. Stir in garlic and thyme, and cook for one more minute. Set aside to cool slightly.
- Mix the Meatloaf: In a big mixing bowl, gently combine the ground meat, breadcrumbs, milk, eggs, sautéed veggies, paprika, salt, and pepper. Mix with your hands or a spoon — just until everything comes together. Overmixing makes it tough.
- Shape & Stuff: Divide the meat mixture in half. On your lined baking sheet, shape one half into a flat rectangle. Lay two slices of Swiss cheese in the center, keeping a bit of space around the edges. Cover with the second half of meat and shape into a loaf, sealing in the cheese.
- Wrap It in Bacon: Lay out the bacon strips on a board so they overlap slightly. Carefully place the loaf on top, then wrap the bacon around, tucking the ends underneath.
- Add Glaze (Optional but Yummy): Mix the ketchup, brown sugar, Dijon mustard, and Worcestershire in a small bowl. Brush it all over the bacon-wrapped loaf.
- Bake: Bake for 50–60 minutes until the internal temperature hits 160°F (71°C). Want that bacon extra crispy? Broil for 2–3 minutes at the end — but keep an eye on it so it doesn’t burn.
- Rest, Then Serve: Let the meatloaf sit for about 10 minutes before slicing. This helps keep all those lovely juices inside.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
