1. Preheat Oven and Prepare Pan: Getting Ready to Bake

1. Preheat: Preheat your oven to 375°F (190°C).
2. Prepare Pan: You can either use a loaf pan or a lined baking sheet. If using a loaf pan, you can lightly grease it, or line it with parchment paper for easier removal. If using a baking sheet, line it with parchment paper.

2. Cook Bacon, Onions, and Mushrooms: Building a Flavorful Base

1. Cook Bacon: In a large skillet over medium heat, cook the bacon until it’s crispy. Remove the bacon from the skillet and set it aside to cool. Once cool, crumble it into small pieces.
2. Sauté Onions and Mushrooms: In the same skillet (with the bacon grease), add the chopped onions and mushrooms. Cook over medium heat until the onions are translucent and the mushrooms are tender, about 5-7 minutes.
   • Tip: The bacon grease adds extra flavor to the vegetables.

3. Combine Meatloaf Ingredients: Mixing for Tenderness and Flavor

1. Combine Ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions and mushrooms, eggs, Worcestershire sauce, 1 tablespoon of ketchup, garlic powder, thyme, salt, and pepper.
2. Mix Gently: Gently mix the ingredients with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
   • Tip: Using your hands is the best way to ensure the ingredients are evenly distributed without overworking the meat.

4. Shape and Bake the Meatloaf: Forming and Cooking to Perfection

1. Shape the Loaf: Shape the meat mixture into a loaf form. If using a loaf pan, gently press the mixture into the pan. If using a baking sheet, shape the mixture into a loaf shape directly on the parchment-lined sheet.
   • Tip: If using a baking sheet, make sure the loaf is evenly shaped for uniform cooking.
2. Add Topping: Spread the remaining ½ cup of ketchup evenly over the top of the meatloaf.
3. Bake: Bake in the preheated oven for 60-70 minutes.
   • Check for Doneness: The meatloaf is done when the internal temperature reaches 160°F (71°C) when tested with a meat thermometer. The juices should run clear, and the loaf should be firm to the touch.

5. Rest and Serve: Allowing the Flavors to Meld

1. Rest: Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
2. Slice and Serve: Carefully transfer the meatloaf to a cutting board or serving platter. Slice it into thick slices and serve hot.