Bacon Mushroom Swiss Cheese Meatloaf

Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let them soak while preparing the other ingredients.
In a skillet over medium heat, sauté the mushrooms and onions for about 5 minutes or until soft. Set aside to cool slightly.
In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, egg, salt, black pepper, garlic powder, and onion powder.
Gently fold in the sautéed vegetables, shredded Swiss cheese, and crumbled bacon until evenly mixed.
Shape the meat mixture into a loaf and place it in the prepared pan or on the baking sheet.
For an extra flavor boost, top the loaf with Swiss cheese slices and bacon strips.
Bake for 55 to 60 minutes, or until the internal temperature reaches 160°F (70°C).
Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

Spicy Kick: Add a chopped jalapeño or a dash of cayenne pepper to the meat mixture.
Low-Carb Option: Replace the breadcrumbs with crushed pork rinds or almond flour.
Mushroom-Free: Skip the mushrooms if you’re not a fan and add chopped bell peppers or spinach instead.
Cheese Swap: Use Gruyère or provolone in place of Swiss for a different cheese profile.

For a uniform loaf, avoid overmixing the meat to keep the texture tender.
If using very lean beef, consider adding a tablespoon of olive oil or a little more cheese to keep it moist.
Leftovers can be sliced and used in sandwiches with Dijon mustard and arugula.
Allowing the loaf to rest after baking helps the juices redistribute and makes it easier to slice cleanly.