Bacon, Swiss and Mushroom Meatloaf
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INGREDIENTS 12-ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1-1/2 pounds extra lean ground beef
1 egg
1/4 cup evaporated milk or half-and-half
6 ounces shredded Swiss cheese
1/2 cup Corn Flake CrumbsPreheat 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 1 tablespoon of the bacon fat from the skillet and sauté 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 1 tablespoon of the bacon bits. Add the Corn Flake Crumbs and mix until well blended. Shape into a loaf and place in a large loaf pan.
Bake at 350 degrees for about 1 hour, or until cooked through. Drain fat from 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.
Makes 4 to 6 servings
NOTE - You can form the loaves into mini loaves using a Texas-size muffin pan. You can freeze either cooked or uncooked, depending on your preference.