Easy Bacon Mushroom Swiss Cheese Meatloaf Keto Recipe

When I first tried making this bacon mushroom swiss cheese meatloaf keto recipe, I was surprised at how comforting and flavorful it turned out. I’ve always loved traditional meatloaf, but the idea of keeping it low-carb while still loaded with rich flavors seemed almost too good to be true. That’s why I’m excited to share this recipe with you. It’s hearty, cheesy, and satisfying, yet still fits perfectly into a keto lifestyle.

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If you’re like me, you want recipes that not only taste amazing but also make you feel good after eating them. This meatloaf checks all the boxes—it’s full of protein, has healthy fats, and skips the unnecessary carbs. The combination of savory mushrooms, crispy bacon, and melted swiss cheese takes a classic dish to a whole new level. I can honestly say it feels like comfort food without any guilt.

Quick Nutrition Info

Feature	Details
Calories	~474 per slice
Protein	~28g
Carbs	~4g
Fat	~28g
Keto-Friendly	Yes
Gluten-Free	Yes
Dairy-Free	No
Vegan	No

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Why You’ll Love This Recipe

• Combines the savory flavors of bacon, mushrooms, and swiss cheese for a gourmet twist.
• Keto-friendly with very low carbs, yet rich in protein and healthy fats.
• Naturally gluten-free, making it suitable for those with dietary restrictions.
• Easy to prepare but still feels like a comfort food classic.
• Perfect for meal prep, as it reheats well without losing flavor.
• A filling dish that pairs well with keto-friendly sides like roasted veggies or cauliflower mash.

Ingredients to Make Bacon Mushroom Swiss Cheese Meatloaf Keto Recipe

Making this meatloaf requires simple, wholesome ingredients that come together to create a rich and flavorful dish. Here’s a breakdown of what you’ll need:

2 lbs ground beef (80/20 blend)
This is the main base of the meatloaf. Using beef with some fat keeps the loaf moist and flavorful. Lean beef can make it dry, so 80/20 is best.

6 slices bacon, cooked and chopped
Bacon adds a smoky, savory flavor and little crunchy bites inside the loaf. Cooking it first ensures it’s crispy and evenly distributed.

1 cup mushrooms, finely chopped
Mushrooms bring earthy flavor and extra juiciness. They help balance the richness of beef and cheese while keeping the loaf from drying out.

1 cup shredded Swiss cheese
Swiss cheese melts beautifully, creating gooey pockets of flavor throughout the meatloaf. It also pairs perfectly with bacon and mushrooms.

2 large eggs
Eggs act as a binder, holding all the ingredients together so the loaf keeps its shape when sliced.

½ cup almond flour
This is the keto substitute for breadcrumbs. It adds structure to the meatloaf without carbs or gluten.

½ medium onion, finely diced
Onion adds mild sweetness and flavor, blending into the meat without overpowering it.

2 cloves garlic, minced
Garlic deepens the savory taste and gives the loaf a delicious aroma.

1 tsp salt
Brings out all the natural flavors of the ingredients.

½ tsp black pepper
Adds a subtle heat that balances the richness.

1 tsp Italian seasoning (or a mix of oregano, thyme, and basil)
Gives the meatloaf a gentle herby note that complements the beef and cheese.

2 tbsp heavy cream (optional)
A small amount of cream can make the meatloaf extra tender and moist, but it’s not required.

Ingredient Substitutes

• Ground beef – Stick with beef for best results, but you can use ground turkey or ground chicken if you prefer a lighter version. Just add a little cream or olive oil so it doesn’t dry out.
• Almond flour – Can be swapped with crushed pork rinds for a crunchy, low-carb alternative. Coconut flour works too, but use less since it’s more absorbent.
• Swiss cheese – If you don’t have Swiss, provolone or mozzarella are good replacements. They melt well and keep the creamy texture.
• Bacon – Traditional pork bacon is ideal, but turkey bacon can be used if you want a leaner option.

Steps to Make Bacon Mushroom Swiss Cheese Meatloaf

Making this meatloaf is easier than it looks, and once you follow these steps, you’ll see how everything comes together beautifully.

Step 1: Preheat the Oven

Start by setting your oven to 375°F (190°C). Preheating is important because it ensures the meatloaf cooks evenly all the way through. I always do this before I touch any ingredients so the oven is ready when I need it.

Step 2: Cook the Bacon

In a skillet over medium heat, cook 6 slices of bacon until crispy. This usually takes about 8–10 minutes. Once done, place them on a paper towel to drain excess fat, then chop them into small pieces. Don’t toss the bacon fat — we’ll use it in the next step to add even more flavor.

Step 3: Sauté the Mushrooms, Onion, and Garlic

Using the same skillet with the bacon fat, add 1 cup finely chopped mushrooms and ½ medium onion (diced). Cook for about 5–6 minutes until softened and slightly golden. Then stir in 2 cloves of minced garlic and sauté for one more minute. This step really brings out the flavor — you’ll smell how good it’s getting already.

Step 4: Mix the Meatloaf Base

In a large mixing bowl, combine:

• 2 lbs ground beef
• The chopped bacon
• The sautéed mushrooms, onion, and garlic
• 1 cup shredded Swiss cheese
• 2 large eggs
• ½ cup almond flour
• 1 tsp salt, ½ tsp black pepper, and 1 tsp Italian seasoning
• (Optional) 2 tbsp heavy cream

Mix everything gently with clean hands or a spatula. Be careful not to overmix — that can make the meatloaf tough. You want everything just combined so the flavors blend together.

Step 5: Shape the Meatloaf

Transfer the mixture onto a parchment-lined baking sheet or into a loaf pan. Shape it into a loaf about 8 inches long and 4 inches wide. If you’re like me and prefer crispier edges, use a baking sheet. If you like it softer, a loaf pan works well.

Step 6: Bake

Place the meatloaf in the preheated oven and bake for 55–60 minutes, or until the internal temperature reaches 160°F (71°C). This ensures the beef is fully cooked while staying juicy. You’ll notice the cheese melting inside, which makes it extra tempting.

Step 7: Rest and Slice

Once baked, let the meatloaf rest for about 10 minutes before slicing. This helps the juices settle so you don’t lose moisture. Slice into thick pieces and serve warm.

What to Serve with Bacon Mushroom Swiss Cheese Meatloaf

This meatloaf is rich, savory, and filling on its own, but pairing it with the right sides takes the meal to the next level. Since it’s a keto-friendly recipe, here are some perfect low-carb side dishes:

Keto-Friendly Sides

• Cauliflower Mash – A creamy, buttery substitute for mashed potatoes that balances the richness of the meatloaf.
• Roasted Asparagus or Green Beans – Light, crisp vegetables add freshness to the plate.
• Zucchini Noodles (Zoodles) – Tossed in garlic butter or olive oil, they bring a pasta-like comfort without the carbs.
• Keto Creamed Spinach – Adds a decadent, cheesy touch that pairs perfectly with the mushrooms and Swiss cheese.
• Simple Side Salad – Fresh greens with a vinaigrette help cut through the heaviness of the dish.

Non-Keto Options (For Family & Guests)

• Mashed Potatoes – Classic and always a hit alongside meatloaf.
• Rice Pilaf or Buttered Noodles – Great if serving to kids or non-keto eaters.
• Garlic Bread – A hearty addition that complements the savory flavors.

Serving Tips

• Slice the meatloaf thick for a bold presentation.
• Top each serving with extra sautéed mushrooms or a sprinkle of shredded Swiss cheese.
• Pair with a glass of red wine or unsweetened iced tea for a complete meal.

Meal Prep Tips: Can We Make Bacon Mushroom Swiss Cheese Meatloaf in Advance?

Yes, this meatloaf is a fantastic recipe to prepare ahead of time, whether you want to get a head start on dinner or stock up for the week. Because it holds together well and reheats beautifully, it’s one of those dishes that only gets better after the flavors sit for a while.

Prepare the Mixture in Advance
You can mix all the ingredients (ground beef, bacon, mushrooms, cheese, etc.) and shape the loaf up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and store it in the fridge until you’re ready to cook.

Bake Ahead of Time
If you’d rather cook it completely ahead, bake the meatloaf as directed, let it cool, then store it in the fridge. When ready to eat, reheat slices in the oven or microwave. This way, you’ll have a ready-made meal for busy nights.

Freezer-Friendly Option
The meatloaf can also be frozen either raw or baked. If freezing raw, shape the loaf, wrap it tightly in foil or plastic wrap, and store in a freezer-safe bag for up to 3 months. If freezing after baking, let it cool completely, then freeze in slices for easy portioning.

Reheating Tips
For the best results, thaw frozen meatloaf overnight in the fridge before reheating. Heat slices in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.

Meal prepping this bacon mushroom swiss cheese meatloaf saves time and guarantees that you always have a hearty, keto-friendly dish ready to go.

Tips and Tricks

Mix Gently

When combining the beef, eggs, cheese, and other ingredients, mix just until everything comes together. Overmixing can make the meatloaf dense and dry.

Use Fresh Bacon

Cook the bacon fresh instead of using pre-cooked slices. Crispy bacon adds smoky flavor and texture that blends beautifully with the beef.

Chop Vegetables Small

Finely dice the mushrooms and onions so they blend evenly into the meat mixture without breaking the loaf apart.

Rest Before Slicing

Always let the meatloaf rest for at least 10 minutes after baking. This keeps the juices inside and makes it easier to cut clean slices.

Add Cheese on Top

For extra gooeyness, sprinkle shredded Swiss cheese on top during the last 10 minutes of baking. It melts into a golden, cheesy crust.

Check the Temperature

Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). This guarantees the loaf is cooked through but still moist.

Choose Your Pan Wisely

If you want softer sides, bake in a loaf pan. For crispier, browned edges, shape the loaf on a baking sheet instead.

Variations You can try

This recipe is already flavorful and filling, but you can easily change it up to suit your tastes. Here are some fun variations you can try:

Italian-Inspired Meatloaf

Swap Swiss cheese with mozzarella and add a few spoonfuls of sugar-free marinara sauce into the mixture. Top with extra cheese before baking for a pizza-like twist.

Spicy Jalapeño Meatloaf

Add diced jalapeños and a pinch of chili powder to the beef mixture. Pepper jack cheese can replace Swiss for a spicy kick.

Cheddar and Broccoli Meatloaf

Replace Swiss with sharp cheddar and fold in small pieces of lightly steamed broccoli. This adds both color and nutrition while keeping it keto-friendly.

Mushroom Lover’s Meatloaf

Double the amount of mushrooms for a stronger earthy flavor. You can also use a mix of white, cremini, or portobello mushrooms for variety.

Wrapped Meatloaf

Instead of mixing bacon inside, wrap the loaf with strips of bacon before baking. It creates a crispy outer layer that looks impressive and tastes amazing.

Mini Meatloaf Muffins

Portion the mixture into muffin tins and bake. These smaller servings are perfect for meal prep and reheat faster.

Storage Instructions

One of the best things about this bacon mushroom swiss cheese meatloaf keto recipe is that it stores really well. Whether you want to save leftovers or prepare it in advance, here’s how to keep it fresh:

In the Refrigerator

• Store leftover slices in an airtight container.
• They will stay fresh for up to 4 days in the fridge.
• For best results, place parchment paper between slices to prevent them from sticking together.

In the Freezer

• The meatloaf can be frozen either whole or in individual slices.
• Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container.
• Frozen meatloaf will last for up to 3 months.
• If freezing in slices, you’ll have quick grab-and-go meals ready whenever you need them.

Thawing

• Move frozen meatloaf to the fridge and let it thaw overnight.
• For quicker thawing, you can also use the defrost function on your microwave, but fridge-thawing keeps the texture better.

Keeping these storage methods in mind ensures that your meatloaf tastes just as good the next day as it does fresh out of the oven.

Can We Reheat Bacon Mushroom Swiss Cheese Meatloaf?

Yes! This meatloaf reheats beautifully, which makes it a convenient dish for meal prep or leftovers. Here are the best methods to warm it up while keeping the flavor and texture intact:

In the Oven (Best Method)

• Preheat your oven to 350°F (175°C).
• Place slices of meatloaf in an oven-safe dish and cover them with foil to prevent drying out.
• Heat for about 15–20 minutes, or until warmed through.
• This method keeps the meat juicy and the cheese gooey.

In the Microwave (Quickest Method)

• Place one or two slices on a microwave-safe plate.
• Cover with a microwave lid or damp paper towel to lock in moisture.
• Heat for 1–2 minutes, checking halfway through.
• Be careful not to overheat, as the meatloaf can dry out quickly.

On the Stovetop (Alternative Method)

• Heat a non-stick skillet over medium-low heat.
• Add a touch of butter or oil, then place your meatloaf slices in the pan.
• Cover and heat for about 5–7 minutes, flipping once.
• This adds a slightly crispy edge while keeping the inside tender.

👉 Tip: If reheating from frozen, allow the meatloaf to thaw in the refrigerator overnight before using any of the above methods for best results.

Recipe FAQs

1. Is this meatloaf really keto-friendly?
Yes! With low-carb ingredients like almond flour instead of breadcrumbs, and high-fat additions like bacon and Swiss cheese, this recipe fits perfectly into a keto diet.

2. Can I use a different type of cheese?
Absolutely. While Swiss cheese gives a distinct nutty flavor, you can also try mozzarella, provolone, or cheddar depending on your taste.

3. How do I keep my meatloaf from falling apart?
The combination of eggs and almond flour helps bind the mixture. Be sure not to skip them, and don’t overmix the meat as it can make the texture crumbly.

4. Can I make this recipe without mushrooms?
Yes, if you’re not a mushroom fan, you can leave them out. The meatloaf will still be delicious, but you might want to add another vegetable like finely chopped zucchini or bell peppers for texture.

5. Is this recipe gluten-free?
Yes, it’s naturally gluten-free since it doesn’t use breadcrumbs. Almond flour makes it both low-carb and gluten-free.

6. How can I make this dish even more flavorful?
You can add seasonings like smoked paprika, Italian herbs, or garlic powder to customize the flavor to your liking.

7. Can I double this recipe?
Yes, you can easily double the ingredients and bake in a larger loaf pan or two standard loaf pans. Just remember that baking time may increase slightly.

8. What’s the best way to serve leftovers?
Leftover slices taste amazing as a quick microwave meal, but you can also repurpose them in lettuce wraps or crumble them into a low-carb salad.