The Best Meatloaf                                 
Posted by: SassTue 4 Oct 2005 5:29 pm

I DO make this (though I leave out the Mushrooms!) & we love it. However, I also substitute. regular. breadcrumbs for the corn flake crumbs, for if they are older & been sitting around, the meatloaf wont made a solid shape as it should. It will be mushy .Fresh Corn Flake crumbs are fine though. Geo made it like that & it was great. I have done it the other way & it was great too). We had this for dinner tonight! YUM.

The Best Meatloaf

12 ozs bacon, diced
4 medium white mushrooms, chopped
1 small Onion, finely chopped
1 1/2 lbs extra lean ground beef
1 egg
1/4 C evaporated milk (or half & half)
6 ozs shredded Swiss cheese
1/2 C Corn Flakes crumbs

Preheat oven to 350 degrees

In a large skillet, cook bacon until crisp, but not burned. Remove with a slotted spoon to paper towels to drain & cool. Remove all but a TB of bacon fat from the skillet and saute the mushrooms & onions until tender. Allow to cool slightly.

In a large bowl, mix the beef, egg & milk. Add the mushroom/onion mixture, ALL BUT a few spoonfuls of the cheese & ALL BUT one TB of the bacon bits. Put those aside for later. Add the corn flake crumbs & mix well, until blended. Shape into a loaf & place in a large loaf pan.

Bake at 350 degrees for about 1 hr., or until cooked through. Drain fat from pan & sprinkle the reserved cheese & bacon bits on top. Bake an additional 5 minutes, until the cheese is bubbly.

Allow to rest for 10 minutes before slicing. Yield, 4 to 6 large servings.