Mushroom Swiss Turkey Bacon Meatloaf Casserole

Ingredients

• 454 g (1 lb)ground beef
• 60 g (½ cup)Italian breadcrumbs
• 60 ml (¼ cup)milk
• 1egg
• 56 g (½ cup)shredded Swiss cheese
• About 70 g (½ cup)cooked, crumbled turkey bacon
• 1 cancream of mushroom soup
• 60 ml (¼ cup)milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the beef

   In a bowl, combine the ground beef, breadcrumbs, 60 ml (¼ cup) milk and egg until evenly mixed.

3. 3

   Shape the base

   Press the beef mixture into an even layer in a greased casserole dish.

4. 4

   Add the toppings

   Scatter the shredded Swiss cheese over the beef, then add the crumbled turkey bacon.

5. 5

   Mix the sauce

   In a separate bowl, stir the mushroom soup with the remaining 60 ml (¼ cup) milk until smooth, then pour it over the casserole.

6. 6

   Bake the casserole

   Bake for about 45 minutes, until bubbly and cooked through.

7. 7

   Cool before serving

   Let the casserole cool slightly before serving.

What is meatloaf casserole?

Meatloaf is a familiar American comfort-food dish, usually shaped as a loaf and baked. This casserole takes the same basic idea of a savoury minced-beef mixture and cooks it in a dish with layered toppings.

Beef and Italian breadcrumbs form the base, while Swiss cheese, turkey bacon and cream of mushroom soup add a rich, savoury finish. Baking everything together makes it a straightforward option for a family dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 23g protein, 15g carbs, 20g fat.

The beef and turkey bacon contribute protein and much of the fat, while the breadcrumbs and milk provide most of the carbohydrates. Swiss cheese and mushroom soup also add fat, and the soup can contribute sodium. Pair a serving with a fresh salad or non-starchy vegetables to round out the plate.

The beef and breadcrumb base

Breadcrumbs and milk: these combine with the egg to help bind the beef mixture and keep the base from becoming too dense. Mix just until everything is evenly incorporated.

Even layer: press the mixture across the dish so it cooks at a similar pace throughout. An even base also gives the toppings a stable surface.

Layering the toppings

Swiss cheese: spread it over the beef before adding the turkey bacon so the cheese sits between the meat and sauce.

Turkey bacon: use it cooked and crumbled, as listed, so it is ready to add with the cheese. The cream of mushroom mixture goes on last and forms the casserole’s saucy top.

Getting the sauce smooth

Soup and milk: stir them together in a separate bowl until there are no obvious lumps, then pour the mixture over the toppings. This helps distribute the creamy layer across the dish.

Pour gently so the cheese and bacon stay reasonably spread out rather than gathering in one spot.

How to tell when it is done

Timing: the recipe gives about 45 minutes at 175°C (350°F), within a total preparation and cooking time of around 60 minutes. Oven performance and the depth of the casserole dish can affect how long it takes.

Doneness: look for bubbling sauce and beef cooked through in the centre. For a precise check, the centre of a ground-beef dish should reach 71°C on a food thermometer.

Serving the casserole

Fresh salad: serve it alongside a crisp green salad to add a fresh contrast to the creamy, savoury casserole.

Warm bread: bread is another suggested accompaniment and works well for scooping up the mushroom sauce. Let the casserole rest briefly before serving so it is easier to portion.

Recipe notes & tips

• Grease the casserole dish before pressing in the beef mixture.
• Mix the beef and binders only until evenly combined.
• Spread the beef into a level layer for more even cooking.
• Stir the soup and milk until smooth before pouring.
• Let the baked casserole cool slightly before cutting into portions.

Variations

• Change the cheese: use another melting cheese in place of Swiss.
• Add herbs: mix a little dried Italian-style herb seasoning into the beef.
• Use fresh mushrooms: sauté them first and add them to the topping for extra mushroom texture.
• Add onion: finely chop and soften onion before mixing it into the beef.
• Serve with vegetables: add steamed green beans or broccoli on the side.

Common mistakes to avoid

• Overmixing the beef: it can make the base dense, so stop once the ingredients are combined.
• Uneven shaping: thick and thin areas may cook at different rates, so press the mixture into a level layer.
• Lumpy sauce: stir the soup and milk together until smooth before pouring.
• Adding uncooked turkey bacon: the recipe calls for cooked, crumbled bacon, so cook it before assembling if needed.
• Skipping the rest: allow the casserole to cool slightly before serving to make portioning easier.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat portions until piping hot throughout, using a microwave or a covered oven-safe dish.

Frequently asked questions