Cheeseburger Meatloaf for Lactose Intolerant Cheese
Satisfy your comfort food cravings with this lactose-free twist on a classic cheeseburger meatloaf! Packed with savory flavors from a blend of ground beef and pork, this recipe features a rich layer of lactose-free shredded cheddar-style cheese, ensuring a creamy, melty texture without the dairy. A perfectly balanced mix of ketchup, Dijon mustard, Worcestershire sauce, and spices brings a tangy-sweet kick to every bite, while breadcrumbs and eggs create the ideal tender structure. This easy-to-make meatloaf bakes to juicy perfection in just an hour and pairs beautifully with mashed potatoes, roasted veggies, or a crisp side salad. Whether you're lactose intolerant or just looking for a new comfort food staple, this cheeseburger-inspired meatloaf is sure to impress the whole family.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Lactose-free shredded cheddar-style cheese
- 2 large Eggs
- 0.75 cup Breadcrumbs
- 0.5 cup Ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with the vegetable oil to prevent sticking.
In a large mixing bowl, combine the ground beef, ground pork, and lactose-free shredded cheddar-style cheese.
In a separate bowl, whisk together the eggs, breadcrumbs, ketchup, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper until well combined.
Pour the wet mixture into the meat and cheese mixture. Use clean hands or a sturdy spatula to mix everything together until evenly combined. Do not overmix to prevent a dense texture.
Transfer the mixture into the prepared loaf pan, pressing it down lightly to shape it evenly.
Place the loaf pan on the center rack of the oven and bake for 50–60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing to allow the juices to redistribute.
Garnish with chopped parsley, if desired, and serve with your favorite sides like mashed potatoes, roasted vegetables, or a crisp side salad.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 5.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
