Bacon Wrapped Mini Meatloaf

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!

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.

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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:

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.

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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!

The Best Side Dishes for Mini Meatloaf

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

• Creamy Mashed Potatoes – A classic pairing that never fails. I’m partial to my Instant Pot Mashed Potatoes.
• Roasted Green Beans – Adds freshness to balance the richness of the meatloaf.
• Mac and Cheese – Because you can never go wrong with bacon and cheese together.

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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.