This post may contain affiliate links. Please read our disclosure policy.

If you love comfort food, it doesn’t get much better than bacon-wrapped mini meatloaf. Each individual portion is packed with flavorful ground beef, wrapped in crispy smoky bacon, and topped with a sweet and tangy ketchup glaze that caramelizes as it bakes. The result? Juicy, tender meatloaf with crispy bacon and a rich, flavorful topping.

I first made these for a casual dinner, but they’ve quickly become a go to recipe in my kitchen. Since they’re individually portioned, they cook faster than my traditional old fashioned meatloaf recipe, making them perfect for weeknights or entertaining. Plus, if you’re meal prepping, they store and reheat beautifully.

This post was originally published in July 2015, but I’ve updated it to include updated photos and additional information to help you recreate the recipe in your own kitchen. Enjoy!

bacon wrapped meatloaf with crispy onions on top.
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Table of Contents

What Makes This Recipe Stand Out

When I was developing this recipe, I tried several variations with respect to the ingredients and process, but this version is a favorite because of a few key differences.

  • Bacon keeps the meatloaf juicy – The fat from the bacon slowly bastes the meat as it cooks, keeping every bite tender and flavorful.
  • Milk and sauteed onions makes it tender – The milk softens the breadcrumbs and the onions add flavor, moisture, and texture. It may seem like a weird combination, but think about how good my country sausage gravy is.
  • The sticky glaze is creates a delicious caramelized layer – The brown sugar ketchup mixture also has a touch of spice from brown mustard. This adds a slight tang that balances out the richness of the meat and bacon.

Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.

How to Make Bacon Wrapped Mini Meatloaf

This recipe is easy to follow and delivers amazing results every time. Always refer to the recipe card below, but here’s the process at a glance:

sauteed onions in pan.

Step 1: Sauté the onions and garlic

Cooking them first enhances the flavor and prevents raw onion pieces in the meatloaf.

mixing sauteed onions with ground beef and other ingredients to make meatloaf.

Step 2: Mix the meatloaf ingredients Combine ground beef, egg, breadcrumbs, milk, Worcestershire sauce, thyme, and sautéed onions and garlic in a bowl.

forming individual meatloaf patties by hand.

Step 3: Shape and wrap in bacon

Form into six equal portions, then wrap each one with a slice of bacon.

making individual bacon wrapped meatloaf with ketchup topping.

Step 4: Make the glaze

Mix ketchup, brown sugar, and spicy brown mustard, then spread over the tops.

Finally, bake the individual bacon wrapped meatloaf for a little over an hour until the bacon is crisp and the meat is cooked through.

Learn From Me: Tips for the Best Results

After making this recipe many times, I’ve picked up a few tricks that guarantee perfect results.

  • Use thick-cut bacon – It crisps up beautifully and holds the meatloaf together better than thin slices. You can use toothpicks to hold it in place if needed.
  • Don’t overwork the meat – Mix just until combined to keep the meatloaf tender.
  • Bake on a wire rack – If you want the entire meatloaf and the bacon extra crispy, place the meatloaves on a rack over a baking sheet so the grease can drip away.
  • Crispy onion topping – Hold off on adding it until later in the cooking process if you don’t want them to get too brown. Instead of store bought onion pieces, you can lightly dust thinly sliced shallots in flour and fry them up in butter.

Ways to Customize This Recipe

This recipe is already packed with flavor, but here are some ways to switch it up:

  • Use ground turkey or pork – You can replace the ground beef with ground turkey or you can also replace a portion of the ground beef with ground sausage while keeping the same method.
  • Try a different cheese topping – Sprinkle shredded cheddar or parmesan on top before baking for extra richness.
  • Add a smoky kick – Mix a little chipotle powder or smoked paprika into the glaze for a deeper flavor.

And if you love this recipe and are looking for something similar to share at parties, you should make my Meatloaf Meatballs!

bacon wrapped meatloaf with mashed potatoes and green beans.

The Best Side Dishes for Mini Meatloaf

This bacon-wrapped meatloaf pairs perfectly with a variety of sides. Here are a few favorites:

How to Store & Reheat Leftovers

One of the best things about this recipe is that it reheats beautifully. Here’s how to store and warm them up:

Reheat in the oven – Cover and bake at 350°F for 15–20 minutes until heated through. You can also reheat them in the microwave but I recommend using low power to heat them evenly.

Refrigerate in an airtight container – They’ll keep well for 3–4 days in the fridge.

Freeze for later – Wrap each mini meatloaf (without the ketchup topping) in foil and freeze for up to 3 months. Allow them to thaw fully in the refrigerator before baking and add the sauce before cooking.

Pin this now to save it for later

Pin It

Bacon Wrapped Mini Meatloaf

Prep20 minutes
Cook1 hour 25 minutes
Total1 hour 45 minutes
Servings 6 servings
Author Krissy Allori
bacon wrapped meatloaf with crispy onions on top.
Rate Print
Bacon Wrapped Mini Meatloaf topped with a sticky ketchup glaze and crispy onion pieces served in individual portion sizes for dinner!
Save Recipe

Equipment

Ingredients 

Meatloaf:

  • 1 medium 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 dried thyme
  • 6 bacon slices

Topping:

Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven or grill to 350°F. Line a baking sheet with foil for easy clean up.
  • Melt 1 tablespoon butter in sauté pan over medium heat. Cook 1 medium onion until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add 2 cloves garlic, cook for 2-3 minutes. Remove from heat.
  • In large bowl, combine ground 1 1/2 pounds ground beef, 1 large egg, 1 cup bread crumbs, 1 cup milk, 1 tablespoon Worcestershire sauce, 1 teaspoon dried 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 thick patties.
  • Wrap one of the 6 bacon slices around the edge of patty. Diameter of meatloaf should be so that the bacon ends just meet or slightly overlap. If needed, you can use a toothpick to secure the bacon in place. Note: the bacon will shrink as it cooks.
  • In a separate bowl, combine 1/2 cup ketchup with 1 tablespoon spicy brown mustard and 1 tablespoon brown sugar. Divide equally and spread over the tops of the mini meatloaves. Sprinkle tops with 1/2 cup fried onion pieces.
  • Bake in preheated oven or grill until bacon is just golden, about 1 hour and 15 minutes, or until an internal thermometer reads 160°F.

Video

Nutrition

Calories: 575kcal, Carbohydrates: 27g, Protein: 27g, Fat: 38g, Saturated Fat: 15g, Cholesterol: 131mg, Sodium: 675mg, Potassium: 561mg, Fiber: 1g, Sugar: 10g, Vitamin A: 280IU, Vitamin C: 3.4mg, Calcium: 116mg, Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

More About Me

You May Also Like

4.99 from 100 votes (53 ratings without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

163 Comments

  1. 5 stars
    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!

    Reply

  2. 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!

    Reply

    1. 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

      Reply

      2. Reynolds makes a non stick foil. It’s a little more expensive than regular foil but it works! And it tells you which side is the non stick side!

        Reply

  3. 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?

    Reply

    1. 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

      Reply

      1. 5 stars
        This is my favorite venison recipe! The milk helps to tame the gamey flavor and the bacon keeps the meat moist. Keep the recipe exactly the way it is! (although I double it…my family can’t get enough!)

        Reply

  4. 5 stars
    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?

    Reply

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

      Reply

  5. 5 stars
    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.

    Reply

  6. 5 stars
    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.

    Reply

    1. I always put foil down too and then spray the top with Pam. Also since you brought this up as a possible problem I might put a rack on top of the foil/Pam lined baking sheet. I spray the rack and then place the meat on top.

      Reply

  7. 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!

    Reply

  8. 5 stars
    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!

    Reply