Recipe: Bacon Mushroom Meatloaf

Bacon Mushroom Meatloaf

8 slices bacon
1 Tbsp. olive oil
4 chopped large button mushrooms
1 minced onion
1/2 cup corn flake crumbs
1 egg, beaten
1/4 cup evaporated milk
1 cup shredded Havarti cheese
1 1/2 lbs. extra lean ground beef
1/4 cup Parmesan cheese

Preheat oven to 350 degrees. In a large heavy skillet, cook bacon until crisp. Remove to paper towels to drain and cool. Crumble bacon and set aside.

Drain bacon fat from skillet but do not wash. Add olive oil, mushrooms and onion to skillet and saute until tender, stirring frequently. Let cool slightly.

In a large bowl, mix the cornflake crumbs, egg, evaporated milk and cheese. Add the mushroom and onion mixture and the crumbled cooked bacon. Add the ground beef and mix gently just until combined.

Shape into a loaf and place in a large loaf pan.

Bake at 350 degrees for 55-65 minutes, or until cooked through. Drain fat from the pan and sprinkle the Parmesan cheese on top.

Return to oven and bake for an additional 5 minutes, or until cheese is melted. Let stand for 10-15 minutes before slicing. 4 to 6 servings.