Bacon, Swiss and Mushroom Meatloaf

As you can see I took full advantage of the hamburger I bought on sale.  When I first tried this recipe I was a little worried about the swiss cheese due to the fact my children do not like it.  The fact is they did not even notice it and loved every bite of it.  It is a fabulous recipe to double and freeze one for later.  The red you see in the picture is the bacon.  I made sure that it got cooked throughout.  I was a little freaked out the first time I made this when I cut into it and thought that it was not cooked throughout.  I was relieved when I realized it was the bacon. (Uncooked meat tends to "freak" me out a bit!!)

Bacon, Swiss and Mushroom Meatloaf
1 package bacon,cooked crispy and diced.
1- 4 oz can mushrooms or 4 fresh mushrooms sliced.
1 small onion finely chopped .
1 1/2 lbs. hamburger
1 egg
1/4 cup milk
2 cups swiss cheese shredded
1/2 cup crushed corn flakes

In a large bowl mix beef, egg and milk. Add mushrooms, onions, cheese and corn flakes and mix together well. Shape into a loaf and place in pan. Bake at 350 degrees for 1 hour and 15 minutes. Then drain fat and sprinkle with shredded cheddar cheese (or swiss) and return to the oven for 10 more minutes until the cheese is melted. Allow to rest 10 minutes out of the oven before slicing. 
*Optional sprinkle with bacon pieces after adding the cheese on top.

To make it easy to cook after freezing.  Shape into a loaf in the pan.  

Dump it out of the pan and wrap it in plastic wrap.  Place back into the pan.

Freeze for a short period of time.  Then dump it out of the pan. Wrap in tin foil. Throw back in to the freezer. This way it is already to go right back in the pan when you are ready to cook it.  Simple for a crazy time!!

Thiis recipe is linked with Recipe Swap Fridays over at The Grocery Cart Challenge.