Ingredients:

  • 1 lb cremini mushrooms, finely diced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 1.5 lbs lean ground beef (90/10)
  • 4 strips thick-cut bacon, par-cooked and minced
  • 1 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 2 large eggs, beaten
  • 1.5 cups Swiss cheese, shredded (divided)
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup sugar-free ketchup
  • 1 tbsp balsamic glaze
  • 1 tsp Dijon mustard

Instructions:

  1. Sauté the diced mushrooms in butter over medium-high heat until they release their liquid and turn a deep golden brown. Add garlic and thyme in the last 60 seconds of cooking. Remove from heat and let cool completely.
  2. In a small bowl, combine panko breadcrumbs and milk. Let soak for 5 minutes to create a panade.
  3. In a large mixing bowl, combine the lean ground beef, minced par-cooked bacon, cooled mushroom mixture, soaked panko, beaten eggs, 1 cup of the shredded Swiss cheese, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently by hand until just combined.
  4. Preheat oven to 375°F (190°C). Place a wire rack over a large rimmed baking sheet. Form the meat mixture into a uniform loaf shape on the rack.
  5. Whisk together the ketchup, balsamic glaze, and Dijon mustard in a small bowl to create the glaze.
  6. Bake the meatloaf for 40 minutes. Brush the glaze over the top and sides, then top with the remaining 1/2 cup of Swiss cheese.
  7. Continue baking for another 15 minutes or until an instant-read thermometer reaches an internal temperature of 160°F (71°C). Let rest for 10 minutes before slicing.