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.
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.
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!
- 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
- Preheat oven or grill to 350 degrees F. Line a baking sheet with foil for easy clean up.
- 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.
- 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.
- Wrap bacon slices around edge of disks. Diameter of meatloaf should be so that the bacon ends just meet or slightly overlap.
- 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.
- Bake in preheated oven or grill until bacon is just golden, about 1 hour and 15 minutes.