Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined. Set aside.

Step 2: Cook the Bacon & Mushrooms

Arrange bacon slices on a baking sheet and parbake for 10 minutes until slightly crispy but still flexible. Remove and set aside.

In a skillet, sauté sliced mushrooms over medium heat until browned and soft, about 5-7 minutes. Set aside.

Step 3: Assemble the Meatloaf Roll

Lay out plastic wrap on a flat surface and flatten the meat mixture into a ½-inch-thick rectangle.

Place the par-cooked bacon slices evenly across the meat, leaving a small border.

Spread the sautéed mushrooms over the bacon, followed by a generous layer of shredded Swiss cheese.

Step 4: Roll & Bake

Carefully roll the meatloaf into a log, using the plastic wrap to guide and shape it. Seal the edges to keep the filling inside.

Place the rolled meatloaf seam-side down on the prepared baking sheet.

Step 5: Glaze & Bake

In a small bowl, whisk together ketchup, Worcestershire sauce, brown sugar, and smoked paprika.

Brush a thick layer of the glaze over the top of the meatloaf.

Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).

Step 6: Rest & Serve

Let the meatloaf rest for 10 minutes before slicing to keep it juicy.

Serve with extra glaze on the side and enjoy!