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Melany

Mushroom Swiss Cheese Meatloaf Recipe is a must-try!

This Mushroom Swiss Cheese Meatloaf takes classic comfort food up a notch with melty Swiss cheese, savory mushrooms, crispy bacon, and a juicy beef-pork blend. Cheesy in the middle, crispy on the outside — it’s a hearty, flavor-packed dinner that’ll have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef ½ lb ground pork 1 cup breadcrumbs ½ cup milk ½ cup grated Parmesan cheese ½ cup finely chopped onions 1 cup finely chopped mushrooms button or cremini 4 slices bacon, cooked and crumbled 1 cup shredded Swiss cheese 2 large eggs 1 tbsp Worcestershire sauce 1 tbsp ketchup 1 tsp garlic powder 1 tsp dried thyme ½ tsp salt ½ tsp black pepper ½ cup ketchup (for topping)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a loaf pan and set aside.
  2. Cook bacon in a skillet until crispy. Remove and crumble. In the same pan, sauté chopped onions and mushrooms until softened. Let cool slightly.
  3. In a large bowl, mix ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, sautéed vegetables, bacon, 1 cup Swiss cheese, eggs, Worcestershire sauce, 1 tbsp ketchup, garlic powder, thyme, salt, and pepper. Gently combine — don’t overmix.
  4. Add half the meat mixture to the loaf pan. Create a shallow trench in the center and layer with a bit more Swiss cheese. Top with the remaining meat mixture, sealing the cheese in the center.
  5. Spread ½ cup ketchup evenly over the top of the loaf.
  6. Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C).
  7.  
  8. Rest for 10 minutes before slicing to allow juices to redistribute. Serve warm.

Notes

  • Breadcrumb tip: Fresh breadcrumbs will give a lighter texture, but store-bought works too.
  • Make ahead: You can prep the loaf ahead of time and refrigerate overnight before baking.
  • Variations: Swap Swiss for Gruyère, or add chopped spinach for a veggie boost.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

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