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Swiss Cheese Meat Loaf

 Swiss Cheese Meat Loaf
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.
2 ServingsPrep: 15 min. Bake: 35 min.


  • 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
    With Johnsonville Italian Sausage.

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  • 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.
  • 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.
Nutritional Facts: 1 serving (1/4 pound) equals 420 calories,

2 of 2

Swiss Cheese Meat Loaf (continued)

Nutritional Facts: 26 g fat (10 g saturated fat), 199 mg cholesterol, 627 mg sodium, 12 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.