Bacon Mushroom Swiss Meatloaf
- 12 oz. bacon, diced
- 4 medium white mushrooms, chopped
- 1 small onion, finely chopped
- 1 1/2 lbs. extra lean ground beef
- 1 egg
- 1/4 C. evaporated milk or Half & Half
- 6 oz. shredded Swiss cheese
- 1/2 C. corn flake crumbs
Preheat 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 a Tbs. 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 one Tbs. 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 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.