Bacon Mushroom Swiss Meatloaf
12
ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. 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.
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 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. Yield: 4 to 6 servings.
