Ingredients:

  • 1 tbsp Olive Oil or Avocado Oil
  • 1 medium Yellow Onion, finely chopped
  • 1 kg Lean Ground Beef (80/20 fat content recommended)
  • 1 tbsp Worcestershire Sauce (ensure sugar-free, or substitute with Coconut Aminos)
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 225 g Full-Fat Cream Cheese, softened to room temperature
  • 120 ml Full-Fat Mayonnaise or Sour Cream
  • 2 tbsp Dijon Mustard
  • 2 tbsp Sugar-Free Ketchup or Tomato Paste (optional)
  • ½ tsp Onion Powder
  • 225 g Mature Cheddar Cheese, shredded
  • 100 g Cooked Bacon, crumbled
  • ¼ cup Dill Pickles, thinly sliced (for garnishing)
  • Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Prep the Oven and Dish: Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch casserole dish or oven-safe skillet.
  2. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
  3. Brown the Beef: Add the ground beef to the pan. Break it up with a spoon and cook until fully browned (8-10 minutes).
  4. Season and Drain: Drain off all excess fat using a colander or tilting the pan (this step is crucial for texture). Return the beef and onion mixture to the skillet. Stir in the Worcestershire/Coconut Aminos, garlic powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  5. Prepare the Creamy Binder: In a separate medium bowl, combine the softened cream cheese, mayonnaise/sour cream, Dijon mustard, sugar-free ketchup (if using), and onion powder until completely smooth.
  6. Combine and Transfer: Add the seasoned beef mixture to the bowl with the creamy binder. Stir until the beef is evenly coated in the sauce.
  7. Assemble the Bake: Transfer the meat mixture to the prepared casserole dish and spread it into an even layer.
  8. Top and Bake: Sprinkle the shredded cheese evenly over the top, followed by the crumbled cooked bacon.
  9. Bake: Bake for 20-25 minutes, or until the cheese is melted, golden brown, and the sauce around the edges is bubbly.
  10. Rest and Finish: Remove from the oven and let rest for 5 minutes. Garnish generously with the fresh dill pickle slices and chopped parsley before serving.