Ingredients:

  • 2 lbs Ground Beef (90/10 lean ratio)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Plain Greek yogurt
  • 2 Large eggs, lightly beaten
  • 6 strips Bacon, cooked crisp and crumbled
  • 1/2 cup Yellow onion, finely minced
  • 1/2 cup Dill pickles, finely diced
  • 2 cloves Garlic, grated
  • 1 tbsp Worcestershire sauce
  • 1 tsp Smoked paprika
  • 6 oz Sharp Cheddar cheese, cut into 1/2-inch cubes
  • 1/2 cup No-sugar-added Ketchup
  • 2 tbsp Yellow mustard
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Coarse black pepper

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, whisk the 2 eggs with the 1/4 cup of Greek yogurt and 1 tbsp Worcestershire sauce.
  3. Add the 1/2 cup minced onion, 1/2 cup diced pickles, 2 grated garlic cloves, and the 1 tsp smoked paprika to the bowl. Stir in the 6 strips of crumbled bacon and 1/2 tsp coarse black pepper until the aromatics are evenly distributed.
  4. Gently fold in the 2 lbs of ground beef and the 6 oz of cheddar cubes. Transfer the mixture to a parchment lined baking sheet and shape into a 9x5-inch rectangle until the surface is smooth but not packed tight.
  5. Whisk the 1/2 cup ketchup, 2 tbsp yellow mustard, and 1 tbsp apple cider vinegar in a small bowl. Brush half of this mixture over the top of the loaf until the entire surface is painted red gold.
  6. Bake at 350°F (180°C) for 50 minutes, adding the remaining glaze halfway through. Remove from the oven and let it sit for 10 minutes until the internal temperature reaches 160°F.
  7. Remove from the oven and let the meatloaf rest for 10 minutes before slicing to allow the cheese pockets to set.