Step-by-Step Instructions
Set up your oven:
Preheat oven to 375 degrees Fahrenheit to ensure even cooking This lets the meatloaf set without drying out
Prepare the bacon and vegetables:
Fry bacon in a skillet until crispy Remove and crumble Set bacon aside In the same pan use the flavorful bacon drippings to sauté chopped onions and mushrooms on medium heat for 5 to 7 minutes Stir frequently until the veggies turn soft golden and most of the moisture cooks off Cool them a bit before mixing in
Mix up the meatloaf:
In a big bowl gently toss together the ground beef ground pork fresh breadcrumbs milk Parmesan slightly cooled onions and mushrooms crumbled bacon and shredded Swiss cheese Add eggs Worcestershire sauce ketchup garlic powder thyme salt and black pepper Use your hands or a fork to combine just until the blend is uniform Avoid overmixing so the meatloaf stays tender
Shape and top the loaf:
Turn the mixture out onto a lined baking sheet or into a baking dish Shape it into a sturdy loaf about 2 inches high and 5 inches wide Gently smooth the top and spread a layer of ketchup over the entire loaf for a glossy glaze that helps seal in moisture
Bake to perfection:
Place the loaf in the oven and bake for 60 to 70 minutes or until a thermometer inserted in the center reads 160 degrees Fahrenheit This gets you juicy cooked through meatloaf no pink inside
Rest before serving:
After baking let the loaf rest uncovered for 10 minutes The juices settle and the slices hold together better when you cut and serve
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