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Swiss Cheese Meat Loaf Recipe
Swiss Cheese Meat Loaf Recipe photo by Taste of Home

Swiss Cheese Meat Loaf Recipe

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I saw this recipe on a TV show on Amish cooking in the 1980s, and I've adapted it to suit our tastes. The Swiss cheese and bacon make it very satisfying on cold fall and winter evenings.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 1 bacon strip, cut into thirds
  • 1 egg, lightly beaten
  • 1/3 cup crushed butter-flavored crackers (about 8 crackers)
  • 5 tablespoons shredded Swiss cheese, divided
  • 4-1/2 teaspoons chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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Nutritional Facts

1 serving (1/4 pound) equals 420 calories, 26 g fat (10 g saturated fat), 199 mg cholesterol, 627 mg sodium, 12 g carbohydrate, 1 g fiber, 32 g protein.

Directions

  1. In a skillet, cook bacon over medium heat for 2 minutes on each side or until cooked but not crisp. Drain on a paper towel; set aside.
  2. In a bowl, combine the egg, crackers, 4 tablespoons cheese, onion, garlic, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into a loaf and place in a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Place bacon pieces over top. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese; bake 2-4 minutes longer or until a meat thermometer reads 160° and cheese is melted. Yield: 2 servings.
Originally published as Swiss Cheese Meat Loaf in Cooking for One or Two Cookbook 2003, p128

Nutritional Facts

1 serving (1/4 pound) equals 420 calories, 26 g fat (10 g saturated fat), 199 mg cholesterol, 627 mg sodium, 12 g carbohydrate, 1 g fiber, 32 g protein.

Light-Bodied Red Wine

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

Reviews for Swiss Cheese Meat Loaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 25, 2009

This is a really good meatloaf and I liked the Swiss cheese, it made it different. I used 3 strips of bacon and it was wonderful.

MY REVIEW
Reviewed Dec. 8, 2008

I substituted cheddar cheese for the swiss, as that's what I had on hand and turned out great.

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