Shape the mixture into a loaf and place it in a greased loaf pan or on a lined baking sheet.
Optional: Lay extra bacon strips over the top of the loaf.
Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing. Garnish with parsley if desired.
Serving and Storage Tips:
Serve with mashed potatoes, green beans, or a fresh side salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or oven until warmed through.
Can be frozen for up to 3 months. Wrap tightly in foil and place in a freezer-safe bag.
Variations:
Spicy: Add chopped jalapeños or a pinch of red pepper flakes.
Cheese swap: Use Gruyère or provolone instead of Swiss for a different flavor profile.
Mushroom-free: Skip mushrooms if preferred and add finely grated zucchini or carrots for moisture.
Mini loaves: Make individual meatloaf muffins in a muffin tin—reduce baking time to 25–30 minutes.
FAQs:
Q: Can I make this meatloaf ahead of time?
A: Yes! You can assemble it a day in advance and refrigerate it, then bake when ready.
Q: What can I use instead of breadcrumbs?
A: Crushed crackers, rolled oats, or even cooked quinoa work well.
Q: How do I know when the meatloaf is done?
A: Use a meat thermometer—it’s done when the internal temperature reaches 160°F (71°C).
Q: Can I use turkey instead of beef?
A: Absolutely! Ground turkey works, but consider adding extra fat like olive oil or cheese to keep it moist.
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