Double Bacon Swiss Mushroom Melt

Featured in Hearty Main Courses.

Enjoy true diner-inspired comfort with this Double Bacon Swiss Mushroom Melt. Tender ground beef is blended with breadcrumbs and just a hint of Worcestershire, then mixed with gooey Swiss cheese, smoky bacon, earthy mushrooms, and onions. Topped with a tangy, savory glaze, the loaf bakes up with a juicy interior and golden crust. It slices beautifully, making it ideal for cozy dinners or leftover sandwiches. Let stand before serving to keep every slice wonderfully moist and full of flavor.

Casey
Updated on Sun, 31 Aug 2025 11:55:01 GMT
A plate of food with mushrooms and bacon. Pin it
A plate of food with mushrooms and bacon. | cookingwithcasey.com

This Double Bacon Swiss Mushroom Melt Meatloaf takes all the best parts of diner-style comfort food and turns them into one showstopper main dish. Juicy ground beef holds two types of bacon, mountains of gooey Swiss, and golden mushrooms all covered in a tangy glaze. It has become my standby for family get-togethers when only true comfort food will do.

I first made this for a chilly Saturday night in with my family. When the aroma of bacon and mushrooms filled the kitchen everyone kept sneaking into the kitchen to peek. Now it is one of our top most-requested meals.

Ingredients

  • Ground beef: Eighty twenty blend for the juiciest meatloaf with the right amount of richness
  • Breadcrumbs: Fresh or panko—binds everything together and keeps the texture just right. Fresh breadcrumbs add extra tenderness
  • Large eggs: These help the loaf hold its shape while baking
  • Milk: Whole milk brings richness and extra moisture to the loaf
  • Salt: Choose kosher salt for the best seasoning and even distribution
  • Black pepper: Freshly cracked delivers the most flavor
  • Garlic powder: Boosts savory notes and brings a classic comfort food feel
  • Onion powder: Rounds out the flavor and pairs well with Swiss cheese
  • Worcestershire sauce: Adds bold umami and helps balance the beefy taste
  • Swiss cheese: Shredded for easy melting and a creamy finish. Pick block cheese for the freshest melt
  • Beef bacon: Cooked and crumbled adds smoky depth and a meaty bite. Choose thick-cut if possible for more texture
  • Mushrooms: Sliced mushrooms bring big earthy flavor and juiciness. Cremini or white work but try portobellos for deeper taste
  • Onion: Finely chopped for a touch of sweetness and added moisture
  • Ketchup: Forms the base of the tangy glaze and caramelizes as it bakes
  • Soy sauce: Adds a subtle salty tang to balance the glaze
  • Dijon mustard: Gives the glaze a little sharpness and extra depth

Step-by-Step Instructions

Preheat and Prepare Oven:
Set your oven to three fifty degrees Fahrenheit. Take out a standard baking dish so it is ready for the loaf
Mix the Base:
In a large bowl combine the ground beef breadcrumbs eggs and milk. Use your hands for gentle mixing so the texture stays tender
Season the Mix:
Sprinkle in salt black pepper garlic powder and onion powder. Be sure you mix these in well so the flavor is even throughout
Add Umami Richness:
Pour in Worcestershire sauce. Stir the mixture so the sauce winds through the meat evenly for depth of flavor
Fold in the Fillings:
Gently fold in shredded Swiss cheese bacon mushrooms and onion. Mix until just combined so every bite has a bit of everything
Shape and Pan the Loaf:
Transfer the mixture to your baking dish and shape it into an even loaf. Try not to pack too tightly to keep the texture tender
Make the Tangy Glaze:
In a small bowl whisk together the ketchup soy sauce and Dijon mustard until smooth. The glaze should be glossy and pourable
Top the Loaf:
Spoon the glaze evenly over the formed meatloaf. Let it drip down the sides for extra flavor
Bake to Perfection:
Slide the dish into the oven and bake for about an hour. You want an instant-read thermometer to hit one sixty degrees for perfect doneness
Rest and Serve:
Remove the meatloaf and let it rest for ten minutes before slicing. This keeps all those juices inside and each slice neat
A plate of food with a piece of meat and mushrooms. Pin it
A plate of food with a piece of meat and mushrooms. | cookingwithcasey.com

The combination of mushrooms and Swiss cheese brings an earthy taste I just love. I always remember my dad picking out the biggest slice and proclaiming it restaurant worthy. Browning the mushrooms before folding them in makes the entire loaf taste like more than the sum of its parts

Storage Tips

Let any leftovers cool to room temperature. Wrap tightly in foil or plastic and keep them in the refrigerator for up to four days. You can also freeze individual slices by wrapping each one so you have ready-to-go comfort meals for weeks. When reheating use a low oven with a splash of beef broth or water to keep everything juicy

Ingredient Substitutions

No beef bacon Use turkey bacon or regular bacon both bring their own twist. If Swiss is not your thing sharp cheddar or fontina works wonderfully. Gluten free Use gluten free breadcrumbs or rolled oats

Serving Suggestions

This meatloaf shines beside soft mashed potatoes or garlicky green beans. For a weeknight twist serve leftovers in sandwiches with arugula and extra mustard. For a finer touch layer slices onto toasted sourdough and spoon a quick mushroom gravy over top

Diner Inspiration at Home

This recipe was inspired by the classic Swiss mushroom melts on diner menus but I wanted more. Adding double bacon and a homemade glaze makes each bite rich and packed with umami. It is a meal that feels nostalgic even the first time you try it and it turns weekdays into something a little special

Frequently Asked Questions

→ How do I prevent a dry loaf?

Mix the ingredients gently and avoid overmixing. Resting after baking retains juicy texture.

→ Can another cheese replace Swiss?

Yes, try cheddar or provolone for a different flavor. Sharp cheddar adds extra richness.

→ What mushrooms work best?

Cremini or Portobello mushrooms add a deep, earthy flavor. White buttons are a mild option.

→ Can I prepare ahead of time?

Absolutely—assemble and refrigerate uncooked loaf for up to one day before baking.

→ Is beef bacon required?

No, turkey or pork bacon can be used instead. Crisp and chop it before adding to the mixture.

→ What's the best way to serve leftovers?

Slices can be served in sandwiches or with a mushroom gravy for added flavor.

Double Bacon Swiss Mushroom Melt

Layers of smoky bacon, Swiss cheese, and mushrooms topped with zesty glaze bring true comfort to any table.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (One meatloaf yields 8 slices)

Dietary: ~

Ingredients

→ Meat Mixture

01 680 g ground beef (80/20 blend)
02 1 cup (60 g) fresh breadcrumbs or panko
03 2 large eggs
04 120 ml whole milk
05 1 teaspoon fine salt
06 0.5 teaspoon ground black pepper
07 1 teaspoon garlic powder
08 1 teaspoon onion powder
09 1 tablespoon Worcestershire sauce
10 1 cup (90 g) Swiss cheese, shredded
11 6 slices beef bacon, cooked and crumbled
12 225 g mushrooms, sliced
13 0.5 onion, finely chopped

→ Glaze

14 120 ml ketchup
15 2 tablespoons soy sauce
16 1 tablespoon Dijon mustard

Instructions

Step 01

Set oven to 175°C. Ensure rack is centred for even baking.

Step 02

In a large bowl, combine ground beef, breadcrumbs, eggs, and milk. Mix gently by hand just until combined.

Step 03

Add salt, black pepper, garlic powder, and onion powder. Stir in Worcestershire sauce and mix thoroughly.

Step 04

Fold in shredded Swiss cheese, crumbled bacon, sliced mushrooms, and chopped onion. Distribute evenly without overmixing.

Step 05

Transfer mixture to a baking dish. Shape into an even loaf with smooth surfaces.

Step 06

In a small bowl, whisk together ketchup, soy sauce, and Dijon mustard until fully blended.

Step 07

Spread glaze evenly over the surface of the loaf. Bake for 60 minutes, or until an instant-read thermometer registers 71°C at the centre.

Step 08

Remove from oven and allow to rest for 10 minutes. Slice and serve warm.

Notes

  1. Substitute turkey bacon or standard pork bacon to suit preference. Add sharp cheddar to increase cheesiness. Use portobello mushrooms for a deeper flavour or swap panko for standard breadcrumbs.
  2. Pair with mashed potatoes, green beans, or roasted vegetables. For sandwiches, serve slices on a toasted roll with arugula and extra Dijon mustard.
  3. After cooling completely, wrap tightly and refrigerate for up to 4 days. For longer storage, freeze individual slices up to 3 months and reheat as needed.
  4. Meat mixture may be prepared ahead and refrigerated until baking. Resting the loaf after baking ensures juiciness and cleaner slices.

Tools You'll Need

  • Large mixing bowl
  • Standard oven
  • Baking dish
  • Small bowl for glaze
  • Whisk
  • Instant-read thermometer
  • Sharp chef's knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, dairy, and gluten (breadcrumbs, soy sauce may contain wheat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 20 g
  • Protein: 35 g