The Menu:
Bacon Mushroom Swiss Meatloaf
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| I know, my pictures are horrible lately with this yellow light... I need natural summer light back! |
The Original Recipe:
I bought some mushrooms on sale, and I needed to use them up. This meatloaf was so good. I loved the stringiness of the cheese and the bacon and mushrooms. OMG it was like a bunless hamburger. It doesn't have any sauces in it or on it (like ketchup), but I didn't think it need it. My kids did use bbq sauce and ketchup to dip though, but I thought it was perfect with out anything. I served it wtih Hasselback Potatoes.
Bacon Mushroom Swiss Meatloaf
Amy – amylz
All recipes - Yields: 6 servings
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss
cheese, divided
1/2 cup corn flake crumbs
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
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