Description
A hearty and comforting Mushroom Swiss Turkey Bacon Meatloaf Casserole combining ground beef, Swiss cheese, and savory turkey bacon topped with creamy mushroom soup and baked to perfection. Perfect for a family dinner with a rich and flavorful twist on classic meatloaf.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground beef
- 1/2 cup Italian breadcrumbs
- 1/4 cup milk
- 1 egg
Toppings
- 1/2 cup shredded Swiss cheese
- 1/2 cup cooked crumbled turkey bacon
Sauce
- 1 can cream of mushroom soup (approximately 10.5 oz)
- 1/4 cup milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure even cooking of the casserole.
- Prepare the meat mixture: In a mixing bowl, combine the ground beef, Italian breadcrumbs, 1/4 cup milk, and egg. Mix until all ingredients are well incorporated for a uniform meatloaf base.
- Form the meat layer: Press the meat mixture evenly into a greased casserole dish, creating a solid base to hold the toppings and sauce.
- Add cheese and bacon: Sprinkle the shredded Swiss cheese evenly over the meat layer, then distribute the cooked, crumbled turkey bacon on top of the cheese for added flavor and texture.
- Prepare and add the sauce: In a separate bowl, mix the cream of mushroom soup with 1/4 cup milk until smooth. Pour this creamy mixture evenly over the casserole layers to cover the toppings.
- Bake the casserole: Place the casserole in the preheated oven and bake for about 45 minutes, or until the casserole is bubbly and cooked through, ensuring the meat reaches a safe temperature.
- Rest before serving: Allow the casserole to cool slightly after baking to let it set, then serve warm.
Notes
- For best results, use freshly cooked turkey bacon for optimal flavor and texture.
- Italian breadcrumbs add seasoning; plain breadcrumbs can be substituted with added herbs.
- Letting the casserole rest before serving helps it hold its shape when plated.
- Ensure ground beef is cooked to an internal temperature of 160°F (71°C) for food safety.
- Optional: add chopped mushrooms or onions to the meat mixture for extra flavor.
