Equipment Needed
- 9×5 inch loaf pan
- Large skillet
- Large mixing bowl
- Small bowl (for glaze)
- Aluminum foil
Step-by-Step Instructions
My process always starts with the bacon. I cook it in my skillet until crispy, then transfer it to a paper towel-lined plate to cool. In the beautiful bacon fat left behind, I sauté the diced onion and chopped mushrooms over medium heat. I let them cook down for a good 8-10 minutes until all their liquid has evaporated and they’re golden brown and fragrant. This step is crucial—adding raw, wet mushrooms to the meatloaf mix is a recipe for a soggy loaf. In the last minute, I stir in the minced garlic. I then spread this mixture on a plate to cool completely. Patience here is key; adding hot veggies to the meat will start cooking it prematurely.
While the mushroom mixture cools, I prepare my panade. In a small bowl, I combine the breadcrumbs and milk, stirring to let them soak and soften. This simple mixture is the guardian of a juicy meatloaf. In my large mixing bowl, I gently combine the ground beef and pork. I use my hands, but I’m careful not to overwork the meat. To the meat, I add the soaked breadcrumbs, the cooled mushroom-onion mixture, chopped bacon, shredded Swiss cheese, ketchup, Worcestershire sauce, egg, thyme, salt, and pepper.
Now for the fun, albeit messy, part: mixing. I use my hands to gently but thoroughly combine everything. I’ve learned to mix just until all ingredients are evenly distributed; over-mixing compacts the meat and leads to a dense, tough texture. The mixture will be moist and hold together easily. I lightly press the mixture into my loaf pan, shaping it into an even dome that doesn’t touch all four sides—this allows heat to circulate and fat to drain. At this point, I preheat my oven to 375°F (190°C).(See the next page below to continue…)