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Bacon Swiss Meat Loaf Recipe

Bacon Swiss Meat Loaf Recipe

This recipe is quick because I already have packages of cooked bacon and shredded cheese in my freezer. I just defrost them and add them to the ground beef mixture.—Kimberly Lund, Park City, Kansas
TOTAL TIME: Prep: 10 min. Bake: 65 min. + standing YIELD:6 servings


  • 1 egg
  • 1/4 cup evaporated milk
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1 cup crumbled cooked bacon (about 12 bacon strips), divided
  • 1/2 cup soft bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1-1/2 pounds ground beef


  • 1. In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11-in. x 7-in. baking dish.
  • 2. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings.

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Bacon Swiss Meat Loaf

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Reviewed Jun. 29, 2014

"I used what i had on hand at the time, (half n half for the evaporated milk, and Chedder for the Swiss). It came out just fine and my family loved it. I will be keeping this one hand for a easy dinner Kay Matson"

Reviewed Apr. 26, 2014

"Honestly, at first when I saw this recipe I thought, who makes meatloaf w/ swiss cheese? But my husband thought the idea was great & asked if I would make it. I followed the recipe exactly and when we had family over, served it up. There wasn't a word spoken while eating & there wasn't a drop left. The meatloaf is delicious and the recipe is a total keeper. Thanks so much for submitting this Kimberly!"

Reviewed Mar. 4, 2013

"I have made this several times and this is the only way my husband will eat meatloaf. I enjoy it myself, however I rarely have swiss cheese on hand and rarely buy it, so I will sometimes substitute it with mozzarella cheese. Since it's just my husband and I eating, I will make smaller loaves and freeze the rest. This also cuts the bake time in half."

Reviewed Mar. 26, 2012

"I've made this a couple times but I used cheddar cheese instead of swiss. This is a keeper!"

Reviewed Jan. 26, 2012

"None of my family are big meat loaf lovers, but this recipe they all loved."

Reviewed Sep. 13, 2011

"Yummmm. I increased the meat to 2 lbs, but spread it out rather than form a loaf in the pan, so the cooking time was the same. It was just the right size for three adults and three children."

Reviewed Dec. 22, 2010

"Very good, but a little pricey with all that bacon."

Reviewed Sep. 26, 2010

"Really good! Next time I think I'll substitute oatmeal for the bread crumbs. We love the taste of oatmeal in meatloaf."

Reviewed Sep. 11, 2010

"oh my goodness out of this world"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.