Bacon Mushroom Swiss Meatloaf
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Serves/Makes: 6
Ready in: 1-2 hrs
- 12 ounces bacon, diced
- 4 medium white mushrooms, chopped
- 1 small onion, finely chopped
- 1 1/2 pound 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 crumbs
Preheat oven to 350 degrees F. 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 a tablespoon of the bacon fat from the skillet and saute 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 one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan. Bake at 350 degrees F for about an hour, or until cooked through. Drain fat from the 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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