Gluten Free Cheddar Bacon Lamb Meatloaf with Scallions
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Learn more →Ingredients
6 servings
For the meatloaf
- 6 strips bacon
- 2 lbs ground lamb
- 1 cup shredded cheddar cheese
- 6 scallions, thinly sliced (white and green parts)
- 2 large eggs, lightly beaten
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are just crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain, then chop into small pieces once cool enough to handle.
- 2
In a small bowl, stir together the ketchup, 1 tbsp Worcestershire sauce, brown sugar, and apple cider vinegar until smooth. Set the glaze aside.
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