Bacon Mushroom Swiss Meatloaf

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350 degrees.

In a large skillet, cook bacon until crisp but not burned. Remove with a
slotted spoon to paper towels to drain and cool. Remove all but a tablespoon
of the bacon fat from the skillet and saute the mushrooms and onions until
tender. Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture,
all but a few spoonfuls of the swiss cheese and all but one tablespoon of the
bacon bits. Add the corn flake crumbs and mix well until blended. Shape
into a loaf and place in a large loaf pan.

Bake at 350 for about an hour, or until cooked through. Drain fat from the pan
and sprinkle the reserved cheese and bacon on top. Bake an additional 5
minutes, or until cheese is bubbly.