Eosinophilic Esophagitis Friendly Gluten Free Bacon-Wrapped Meatloaf
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.6(7)
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Learn more →Ingredients
6 servings
For the meatloaf
- ½ cup gluten free breadcrumbs
- ⅓ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 lbs ground beef (80/20)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the bacon wrap
- 10–12 slices bacon (thin-cut)
For the glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack inside a rimmed baking sheet and set aside.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let sit for 2 minutes until the breadcrumbs absorb the milk and form a paste.
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