Red Meat Allergy Friendly Cheddar Bacon Beef Meatloaf with Scallions
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.8(30)
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Learn more →Ingredients
6 servings
For the meatloaf
- 6 slices bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 large eggs
- 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
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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.
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