Bacon and Cheese Meatloaf

Serves 8

A meatloaf filled with bacon that is moist with a super glaze.

Prep Time - 20 min/Cook Time - 1 hr /Total Time - 1 hr 30 min 

Ingredients
	1 cup low sodium beef stock
	1 packet dried onion soup mix
	1 1/2 lbs extra lean ground beef (90/10)
	1 egg
	4 slices crispy bacon - crumbled
	1 cup low fat shredded cheddar (or any blend you have on hand)
	1 cup seasoned bread crumbs
	1 tbsp pepper
	1 tbsp garlic powder
	3 tbsp Worcestershire Sauce (divided)
	2 tbsp brown sugar
	1 tbsb mustard
	2 tbsp ketchup

Instructions
1.	Preheat oven to 350
2.	Prepare a 5x9 loaf pan (you can use a large baking sheet if needed, the meatloaf would be formed by hand)
3.	Meatloaf
4.	In a small microwave safe bowl mix together beef stock and onion soup mix packet
5.	Heat for 2 minutes (or until starts boiling)
6.	Stir to combine
7.	In a large bowl gently combine ground beef, egg, bacon, cheese, bread crumbs, pepper, garlic powder and 1 1/2 Tbsp Worcestershire sauce & the soup mix
8.	Meatloaf mixture should be pretty wet, if you feel it is too wet add a few more Tablespoons of bread crumbs, or if it is too dry add some beef stock...please note that since we are using very lean meat there is not much fat, so make sure the mixture is wet enough to make up for that lack of fat
9.	Place meatloaf mixture into pan, make sure to not pack it too tight as we want it to be tender

For the Glaze
1.	In a small bowl combine the remaining Worcestershire Sauce, brown sugar, mustard & ketchup
2.	Stir until smooth
3.	Pour over meatloaf, making sure to evenly cover the top

To Finish
1.	Bake for 1 hour
2.	Let stand for 15 minutes in the pan before cutting

ENJOY!!!

Notes

Each serving is 7 WW+ points

**Calories: 286 Total Fat: 8.9 g Saturated Fat: 3.6 g Trans Fat: 0.2 g Cholesterol: 77.9 mg Sodium: 862 mg Total Carbs: 23.9 g Dietary Fiber: 1.5 g Sugars: 6.3 g Protein: 27 g

 

 

 

 

 

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Bacon and Cheese Meatloaf

Serves 8

A meatloaf
filled with bacon that is moist with a super glaze.

Prep Time - 20 min/Cook Time - 1 hr /Total Time - 1 hr 30 min

Ingredients
1 cup low sodium beef stock
1 packet dried onion soup mix
1 1/2 lbs extra lean ground beef (90/10)
1 egg
4 slices crispy bacon - crumbled
1 cup low fat shredded cheddar (or any blend you have on hand)
1 cup seasoned bread crumbs
1 tbsp pepper
1 tbsp garlic powder
3 tbsp Worcestershire Sauce (divided)
2 tbsp brown sugar
1 tbsb mustard
2 tbsp ketchup

Instructions
1. Preheat oven to 350
2. Prepare a 5x9 loaf pan (you can use a large baking sheet if needed, the meatloaf would be formed by hand)
3. Meatloaf
4.
In a small microwave safe bowl mix together beef stock and onion soup mix packet
5. Heat for 2 minutes (or until starts boiling)
6. Stir to combine
7. In a large bowl gently combine ground beef, egg, bacon, cheese, bread crumbs, pepper, garlic powder and 1 1/2 Tbsp Worcestershire sauce & the soup mix
8. Meatloaf mixture should be pretty wet, if you feel it is too wet add a few more Tablespoons of bread crumbs, or if it is too dry add some beef stock...please note that since we are using very lean meat there is not much fat, so make sure the mixture is wet enough to make up for that lack of fat
9. Place meatloaf mixture into pan, make sure to not pack it too tight as we want it to be tender

For the Glaze
1. In a small bowl combine the remaining Worcestershire Sauce, brown sugar, mustard & ketchup
2. Stir until smooth
3. Pour over meatloaf, making sure to evenly cover the top

To Finish
1. Bake for 1 hour
2. Let stand for 15 minutes in the pan before cutting

ENJOY!!!

Notes

Each serving is 7 WW+ points

Petrova Grier Tillery shared Kay Riley's photo.