Instructions
Preheat oven to 190°C to ensure even baking throughout.
Cook bacon in a skillet over medium heat until crisp. Remove and crumble. In the bacon drippings, sauté onions and mushrooms until softened, about 5–7 minutes. Allow the mixture to cool slightly.
In a large bowl, gently mix ground beef, ground pork, breadcrumbs, milk, Parmesan, sautéed onions, mushrooms, crumbled bacon, and Swiss cheese. Add eggs, Worcestershire sauce, 30 ml ketchup, garlic powder, thyme, salt, and black pepper. Stir until just incorporated; do not overmix.
Form the mixture into a loaf shape and place it into a baking dish or onto a lined baking sheet. Evenly spread the remaining 50 ml ketchup over the top.
Bake for 60–70 minutes or until the internal temperature reaches 71°C.
Remove from oven and let rest for 10 minutes before slicing to retain juiciness.
Notes
- Allowing the loaf to rest after baking ensures it remains moist and slices easily.
- Use an instant-read thermometer for accurate doneness at 71°C.
