Pregnancy Friendly Cheddar Bacon Beef Meatloaf with Scallions
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the meatloaf
- 6 slices bacon
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 lbs ground beef (80/20)
- 1 cup shredded cheddar cheese
- 4 scallions, thinly sliced (green and white parts)
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 350°F (175°C). Cook the bacon in a skillet over medium heat, turning occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain, then crumble into small pieces once cool enough to handle.
- 2
In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!