Bacon Wrapped mini Meatloaf

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Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.

Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you’ll love it.

Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.

You know I’m a bacon lover. If you’re familiar with my blog, you’ll know that I cook with bacon all the time. There’s nothing quite like it on earth. I love it so much I think it should be its own food group. For that matter, parmesan should have its own as well. I digress. Let’s get back to bacon. Bacon can and should be enjoyed at any meal. Why should breakfast have dibs on bacon when there are so many wonderful things you can do with it? Take these bacon wrapped mini meatloaves. I’ve made plenty of meatloaf in my day – it is one of the best comfort foods, after all. But when I wrapped it in thick wonderful bacon and topped it with crispy onion pieces – OH MY. I can’t even begin to explain how good it was.

Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.

Everyone knows a bacon wrapped filet mignon is pure decadent heaven, so it was a given that this would be outstanding. I have to admit, I made the actual meatloaf portion different than I normally do. When I had made meatloaf in the past, I had mixed the ketchup in along with water and dried onion soup mix (with the egg and bread crumbs, of course). I went in a pretty different direction this time by including onions and garlic that I had sauteed along with milk instead of water. At first, I was hesitant, but then I reminded myself how delicious country sausage gravy was and I accepted that I was pouring milk on raw meat. Secondly, I put the ketchup mixture on the top instead of mixing it in. I know that’s how a lot of people make it, but I had never done it that way. The crispy fried onions on the top added the perfect amount of crunch and flavor. But most of all, creating individual servings and wrapping them in thick hard wood smoked bacon – Ugh, it was just so darn delicious.

Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.

I was a little unsure how long to cook it and was tempted to increase the temperature, but I kept it at a solid 350 degrees for a full hour and fifteen minutes. I wasn’t worried one bit that it would dry out because the bacon and the sauce were keeping everything perfectly moist and flavorful. I just waited until the bacon reached perfection and then I served them up with some fresh green beans and mashed potatoes. YUM!

Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.

5.0 from 6 reviews
Bacon Wrapped Meatloaf
 
Prep time
Cook time
Total time
 
Take the ultimate comfort food to a whole new level and make Bacon Wrapped mini Meatloaf for dinner. Whether you use the oven or the grill, you'll love it.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1 medium sized onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 1/2 pounds ground beef
  • 1 large egg
  • 1 cup bread crumbs
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 6 Wright® Brand Bacon slices
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard
  • 1/2 cup fried onion pieces
Instructions
  1. Preheat oven or grill to 350 degrees F. Line a baking sheet with foil for easy clean up.
  2. Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
  3. In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized portions and shape into disks.
  4. Wrap bacon slices around edge of disks. Diameter of meatloaf should be so that the bacon ends just meet or slightly overlap.
  5. In a separate bowl, combine ketchup with mustard and brown sugar. Divide equally and spread over the tops of the mini meatloaves. Sprinkle tops with crispy fried onions.
  6. Bake in preheated oven or grill until bacon is just golden, about 1 hour and 15 minutes.

 

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Comments

  1. Jasmine says

    The directions don’t say to add the egg to the meat mixture so when I made mine I accidentally left it out. Luckily it turned out fantastic anyway! Great recipe we loved it!

  2. Ashleigh says

    Going to make this later in the week – looks delicious! The crispy onion strings didn’t get too dark being in the oven that long? Wondering if I should put them on top closer to the end…? Thanks for the recipe! xo Ash

  3. Heather says

    I have them in the oven now, but I just peeked on them & the bacon has come loose 🙁 I even overlapped it. Next time I’ll either make smaller ones or use toothpicks to secure.

    • Krissy says

      Yeah, that bacon can sometimes have a mind of its own. I think toothpics are a great idea! Hope it tasted delish!! -Krissy

  4. Melinda Clemons says

    There was 1 large egg listed in the ingredients but not used anywhere in the recipe. I assumed it was to be added in the ground beef mixture.
    I am preparing this tonight for the first time..will review later.

  5. Terri says

    Made this last night and it was a BIG hit! Ended up making mine a bit smaller so we could finish each without leftovers. All of us cleaned our plates. Topping really made this meatloaf, thanks for the recipe!

  6. Nicole says

    Instead of the sprinkled onion I just kept it traditional and made a sauce with ketchup, mild spices mustard and baked them and they look great!

  7. Ashley says

    Made this the other day and I would wait to put on the onion crispys till closer to the end and I used tin foil on the bottom of the pan and it was very hard to pick up without it sticking and burnt on the bottom. I’ll have to find another way like the rubber things because over all it was a good easy recipe.

  8. Katie says

    Hi,
    We loved everything about this recipe!!! And I love that is was also portion control. All the flavors went so good together and the topping was the best. I’m always looking for good recipes for two. This was perfect! Thanks, can’t wait to try your other recipes.

  9. says

    I made this recipe before and it was delicious! I am going to make it again but this time for more people. Would you suggest doubling the recipe or making 2 separate batches?

    • Krissy says

      Hi Stephanie! I think you could definitely double but might have to bake in separate batches depending on the size of your oven? -Krissy

  10. Melanie says

    Hi! I have ground venison. Is there anything I should do differently or add anything before baking? Venison is leaner than beef and I don’t want it to dry out during cooking. Really want to try this! Any suggestions?

    • Krissy says

      Hi Melanie. Wow, that sounds amazing! I’ve never cooked with venison so I would only be guessing, but I will tell you that these little meatloaves are incredibly moist and I typically use grass fed/finished ground beef which is leaner than traditional ground beef. Sooo… I actually think it might work without any additions/substitutions. Please let me know! Krissy

  11. says

    My entire family (including one very picky 12 year old) LOVED these! I agree with another post- they do stick to the foil. I’ve made these twice and both times the bottom portion came off and was completely stuck to foil. If anyone figures out another way please post it. Other than that, great recipe!

    • Krissy says

      Hi Kelly, The only thing I can think of would be to spray the foil? Next time I make them, I think I’ll try them out on my baking stone. That way, if they stick, I can just jam my metal spatula underneath to release. Thanks! Krissy

  12. Candis says

    We made this tonight on the grill minus the onion topping. I also added jalapeño to the mix with the meat. We put Bbq sauce on top and grilled it for 45 minutes and it was beyond amazing!

  13. says

    I was looking for a new recipe to try with my ground beef. Came across this on Pinterest, and I am so glad I did! This recipe turned out amazing! The only thing I didn’t have is the spicy mustard, so I substituted with regular mustard, and a little extra brown sugar as we like the sauce a bit sweater. I will deffenetly be making this again, as it’s super simple and even the picky eaters in my family loved them!

  14. Jessica Mendoza says

    This was amazing, absolutely my new go to meatloaf recipe! The fried onions really set it off!
    I made mine in a standard cupcake tin. I lined each tin with a ring of bacon, then filled with meat mix. Topped with the ketchup sauce. I baked for an hour, added the fried onions and baked for the remaining 15 minutes. I was able to get a full batch of 12, I tupperwared the remaining meat mix and made 10 more little meat loafs 2 days later!

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