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Bacon, Swiss and Mushroom 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 & half
6 ounces shredded Swiss cheese (Best if good quality cheese
used)
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
tablespoon 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
tablespoons of the bacon bits. Mix well until blended. Shape into a loaf
and place in a large loaf pan.
Wrap well and freeze.
Thaw. 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.
   
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