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    Home » Beef

    Bacon-wrapped Mini Meatloaf

    November 13, 2022 by Yappy Kitchen Leave a Comment

    When the days get cooler, it's time to turn on the oven and let the savory aroma of bacon-wrapped mini meatloaf fill your house.

    bacon wrapped mini meatloaf sliced on plate

    Instead of baking one large meatloaf, try these minis. They don't take but a few extra minutes. What you get in return are adorable individual portions with an excellent glaze-to-meat ratio in every bite. And the individual portions are so easy to serve.

    For real. What's not to love?

    When we make these at home, we like to pair them with our creamy mashed potatoes and simple roasted carrots. That meal hits the spot every time!

    Meatloaf. Mashed potatoes. Carrots. SO GOOD.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top tip
    • Pairing
    • Bacon-wrapped Mini Meatloaf
    • Food safety
    • Comments

    Ingredients

    Let's talk about a few ingredients and why I recommend these variations.

    When making this recipe, I recommend using 90-95% lean ground beef. You'll lose volume in your meatloaves with a higher percentage of fat (80-85% lean), which will leave more melted fat in the pan. Higher fat content will yield meatloaves that smaller overall but higher in calories.

    Thick-sliced bacon definitely has its place for sure, but regular/thin bacon slices are the better choice here. The thick slices are too chewy and not quite done enough when the meatloaves are ready to be glazed. The regular and thinner slices definitely have a better bite in the finished recipe.

    And finally, I prefer whole milk in this recipe. The meatloaf mixture is already a bit on the wet side. A thinner milk will make the meatloaves more difficult to shape. The difference between using ½ cup of whole milk vs ½ cup of fat free (skim) milk is less than five calories per meatloaf. That may or may not matter to you. Just saying.

    Instructions

    These photos show why I don't glaze the meatloaves before they bake. I've tried it, and it prevents the bacon from crisping. It cooks, but it's too chewy in my opinion. So I glaze after the meatloaves have baked, then pop them back in the oven so the glaze gets a little sticky.

    baked mini meatloaf before glaze is added

    Here the bacon is cooked nicely. You can also see that now much fat is released from the 95% lean beef.

    mini meatloaves after glaze has been added and baked on

    This picture shows the finished meatloaves after the glaze has baked on them.

    Equipment

    This Le Creuset non-stick cake pan isn't just for cakes. I love it for these mini meatloaves, because it makes clean-up so incredibly easy! A quick wash in the sink with a soapy dish cloth, and it was clean as can be. This pan size also gives the meatloaves enough room for the heat to circulate around them so they bake well.

    My red santoku chefs knife and red cutting board are what I use when slicing raw bacon. In a professional kitchen, utensils are color-coded to avoid cross-contamination. Red is for raw meats such as beef and pork.

    Storage

    Bacon-wrapped mini meatloaf will store in a covered container in the refrigerator for up to seven days.

    Baked or raw meatloaves can be frozen in a sealed freezer bag for up to three months. Do not glaze the baked meatloaves if you plan to freeze them.

    To bake frozen raw meatloaves, thaw overnight in the refrigerator. Bake and glaze as directed in recipe.

    To reheat frozen baked meatloaves, thaw overnight in the refrigerator. Bake covered at 350 degrees F for 30 minutes or until internal temperature reaches 165 degrees F. Glaze, then bake uncovered for an additional 10 minutes.

    Top tip

    Resist the temptation to buy thick sliced bacon for this one. Regular or thin sliced bacon will bake much better on the meatloaves.

    Pairing

    These are my favorite dishes to serve with these mini meatloaves.

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    bacon wrapped mini meatloaf sliced on plate

    Bacon-wrapped Mini Meatloaf

    5 from 1 vote
    Print Pin Rate
    Servings: 6
    Calories: 336kcal

    Ingredients

    • 6 slices bacon
    • 1 pound ground beef 90-95% lean
    • 3 slices white bread
    • ½ cup grated parmesan cheese
    • 2 eggs
    • ½ cup milk
    • ⅛ cup fresh italian flat-leaf parsley chopped
    • 1/16 teaspoon black pepper
    • ⅜ teaspoon fine sea salt

    BBQ Glaze

    • ½ cup ketchup
    • ⅛ cup brown sugar
    • ½ teaspoon mustard powder

    Instructions

    • Preheat oven to 350 degrees F.
    • Tear bread into tiny pieces and place in large mixing bowl. Add milk and let sit a few minutes for bread to get soft and mushy.
    • Add eggs and stir with fork or whisk until eggs are well mixed.
    • Stir in cheese, parsley, salt & pepper. Mix in ground beef.
    • For each pound of ground beef used, form into six equal loaves. Place mini meatloaves in baking pan.
    • Cut bacon slices in half. Lay two bacon strips across the top of each mini meatloaf. Tuck ends under each loaf.
    • Bake 40 minutes.
    • Prepare bbq glaze while meatloaves are baking. Combine ketchup, brown sugar, and mustard powder in bowl.
    • Remove meatloaves from oven. Bacon should look well cooked but not dark.
      Using a basting brush, top meatloaves with bbq glaze.
      Bake another 10 minutes.
    • Serve hot. Enjoy!

    Nutrition

    Calories: 336kcal | Carbohydrates: 19g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 758mg | Potassium: 457mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg

    Equipment

    Anchor Hocking Mixing Bowl Set, 4 qt
    Anchor Hocking Mixing Bowl Set, 4 qt
    Stainless Steel Whisk Set
    Stainless Steel Whisk Set
    OXO Angled Measuring Cup, 1 c
    OXO Angled Measuring Cup, 1 c
    RSVP Slim Measuring Spoons
    RSVP Slim Measuring Spoons
    RSVP Measuring Cups Set
    RSVP Measuring Cups Set
    Vollrath Disher/Scoop, 4.75 oz (#6)
    Vollrath Disher/Scoop, 4.75 oz (#6)
    Mercer Culinary Red Santoku Knife, 7 in
    Mercer Culinary Red Santoku Knife, 7 in
    Saf-T-Grip Red Cutting Board, 18x12
    Saf-T-Grip Red Cutting Board, 18x12
    Le Creuset Non-stick Cake Pan
    Le Creuset Non-stick Cake Pan
    Silicone Basting Brush
    Silicone Basting Brush

    As an Amazon Associate, I may earn a small commission when you click a link and make a purchase. Thank you for supporting Yappy Kitchen!

    Food safety

    • Cook meatloaves to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat.
    • Wash hands after touching raw meat.
    • Don't leave food sitting out at room temperature longer than an hour.
    • Never leave cooking food unattended.

    See more guidelines at USDA.gov.

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    Hi, I'm Kim! I was a personal chef and custom caterer for many years. I retired from being a business owner, but I still love to make food for people and dogs. Here I can share the best recipes with you, and we can yap about stuff.

    More about me →

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