Bacon Mushroom Meatloaf

Juicy ground beef and pork wrapped around a savory center of sautéed mushrooms and melted cheese, blanketed in crispy bacon and finished with a sweet-tangy glaze. It’s comfort food with a glow-up: rustic enough for a Sunday dinner, impressive enough for company.

Ingredients

• 1 lb ground beef (80/20 recommended for juiciness)
• 1 lb ground pork (or substitute ground turkey)
• 1 cup panko breadcrumbs
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 tbsp unsalted butter
• 12 oz cremini mushrooms, finely chopped
• 1 shallot, minced
• 2 tsp fresh thyme leaves
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella or Gruyère cheese
• 8–10 slices thick-cut bacon
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder

Instructions

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and lightly grease the rack.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and shallot; cook for 6–8 minutes until liquid evaporates. Stir in fresh thyme, salt, and pepper. Remove from heat and let cool for 5 minutes.
3. Combine panko and milk in a small bowl; let sit for 3 minutes. In a large bowl, combine beef, pork, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, thyme, salt, pepper, and smoked paprika. Mix gently just until combined.
4. On parchment paper, pat the meat mixture into a 10×12-inch rectangle about ¾-inch thick. Spread the cooled mushroom mixture evenly over the surface, leaving a 1-inch border. Sprinkle shredded cheese on top. Roll tightly like a jelly roll using the parchment. Pinch the seam and ends closed. Transfer seam-side down onto the prepared wire rack.
5. Lay bacon slices diagonally across the top of the loaf, overlapping slightly and tucking the ends underneath.
6. Bake uncovered for 45 minutes until the bacon begins to crisp and the internal temperature reads about 140°F (60°C).
7. Whisk together ketchup, brown sugar, cider vinegar, Worcestershire sauce, and garlic powder. Brush half the glaze over the bacon. Increase oven heat to 400°F (205°C) and bake for 15 minutes. Brush with remaining glaze and bake 5–10 minutes more until the glaze is sticky and caramelized and the internal temperature reaches 160°F (71°C).
8. Let the meatloaf rest for 10 minutes before slicing into 1-inch thick portions.

Notes

Do not skip the cooling step for the mushroom filling, as hot filling will make the meat mixture hard to handle. Avoid overmixing the meat to prevent the meatloaf from becoming dense and tough. The wire rack setup allows bacon fat to drip away, helping the meatloaf crisp instead of stew.