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Bacon, Parmesan and Swiss Cheese Meatloaf

June 11, 2010

The classic stand-by when you are in need of some old-fashioned comfort food, served with a baked potato and onion gravy.  For many years I put the onions in the meatloaf but when my children did not like the onions I started making the onion gravy to go with it and now I must have the gravy with this meatloaf whether they are around or not.  I love the added flavors of two different cheeses and the bacon keeps everything very moist. 

Bacon, Parmesan and Swiss Cheese Meatloaf


  • 1 lb. Ground Beef
  • 1/2 C. Bread Crumbs
  • 1/2 C. Parmesan Cheese (ground in blender)
  • 6 T. Barbeque Sauce (your favorite)
  • 1 Egg
  • 4 Slices Bacon


  1. Preheat oven to 350 degrees
  2. Combine ground beef, bread crumbs, parmesan cheese, barbeque sauce and the egg in a bowl
  3. Form into a loaf in a baking dish  
  4. Cover with 4 slices of bacon
  5. Bake for
  6. Cover with the bacon and bake an additional

Onion Gravy


  • 2-3 Onions (sliced)
  • 3 T. Butter
  • 2 T. Wondra Flour (for sauces and gravies)
  • 1 C. Beef Stock
  • 1/4 C. Red Wine


  1. Saute onions in butter about 5 minutes until slightly browned
  2. Whisk in the flour and add the remaining ingredients
  3. Simmer for about 5 minutes stirring constantly

 (Serves 4-6)

 And now the truth,

I really do like meatloaf as one of my “go to” comfort foods, but I truly believe I make it for the leftover “Meatloaf Sandwiches”!

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