Pregnancy Friendly Cheddar Bacon Chicken Meatloaf with Scallions
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Learn more →Ingredients
6 servings
For the meatloaf
- 6 slices bacon
- 2 lbs ground chicken
- 1 cup shredded cheddar cheese
- 4 scallions, thinly sliced (white and green parts)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the bacon in a skillet over medium heat, turning occasionally, until crispy and the fat has rendered, about 8–10 minutes. Transfer to a paper-towel-lined plate, let cool for 5 minutes, then crumble into small pieces.
- 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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