1-Getting started with this Bacon Mushroom Swiss Meatloaf: preheat your oven to 375°F (190°C), which sets the stage for even baking. This recipe draws from a Philly cheesesteak vibe, blending ground pork and beef with tasty seasonings for a rich base.

2-In a large bowl, mix the ground meats 1 pound of ground pork and 2 pounds of ground beef with 2 tablespoons of dried minced onion, 1 teaspoon each of salt, pepper, and parsley, 2 teaspoons each of paprika and garlic powder, 1 teaspoon of ground mustard, and 1 tablespoon of Worcestershire sauce. Use your hands to combine everything gently, then press the mixture into a parchment-lined 9×9-inch baking dish. Cover it with foil and bake for 50 minutes.

3-While the meatloaf bakes, cook 4 strips of bacon cut into 1-inch pieces in a pan over medium-high heat until crispy, then drain the excess fat. In the same pan with the bacon grease, melt 4 tablespoons of butter and sauté 1 pint of baby Bella mushrooms with 1 tablespoon of minced garlic, 1 teaspoon of parsley, and 1 tablespoon of Worcestershire sauce until the mushrooms are tender. Once the meatloaf has baked for 50 minutes, carefully lift it out using the parchment paper onto a baking sheet and remove any excess fat if needed.

4-Layer the top with 9 slices of Swiss cheese, letting them overhang by about 1 inch, then spread the sautéed mushroom mixture evenly over the cheese and sprinkle the cooked bacon on top. Pop it back in the oven for another 10-15 minutes until everything is melted and bubbly. Let the meatloaf rest for 5 minutes before slicing, and you’re ready to serve.