Bacon-Wrapped Mini Meatloaves

This bacon-wrapped meatloaf recipe transforms a classic comfort food into perfect individual portions that are juicy on the inside with a crispy bacon exterior. The miniature size makes them cook faster than traditional meatloaf while maximizing the bacon-to-meat ratio for incredible flavor in every bite.

I first made these mini meatloaves when hosting a dinner party where guests had varying portion preferences. They were such a hit that they've become my go-to for both family dinners and entertaining because everyone loves having their own personal meatloaf.

Ingredients

• Ground beef: 85/15 provides the perfect fat ratio for juicy meatloaves that hold their shape
• Ground pork: Adds tenderness and a subtle sweetness that complements the beef
• Breadcrumbs: Soaked in milk create a panade that keeps the meatloaf moist throughout cooking
• Fresh onion and garlic: Form the aromatic foundation for classic meatloaf flavor
• Worcestershire sauce: Delivers umami depth that enhances the meaty flavor
• Dijon mustard: Adds a slight tang that balances the richness
• Bacon slices: Should be thin cut for proper crisping around the meatloaf

Step-by-Step Instructions

Prepare The Panade:

Combine the milk and breadcrumbs in a small bowl and allow them to sit for a full 5 minutes until the breadcrumbs have completely absorbed the liquid. This critical step creates a moisture-retaining mixture that prevents your meatloaf from drying out during baking.

Mix The Meat Mixture:

In a large bowl combine all meatloaf ingredients including the soaked breadcrumbs. Use clean hands to gently mix until just combined. Overmixing will make your meatloaf tough so stop as soon as ingredients are evenly distributed throughout the mixture.

Form The Mini Loaves:

Divide the mixture into 6 equal portions using a kitchen scale if available for perfect uniformity. Shape each portion into an oval loaf with slightly rounded tops. Make sure they're compact enough to hold together but not packed so tightly they become dense.

Wrap With Bacon:

Lay out bacon slices on a cutting board slightly overlapping if using two per loaf. Place each formed mini loaf onto the bacon then wrap the slices around tightly tucking the ends underneath. The bacon will shrink during cooking so ensure it completely covers the meatloaf.

Glaze And Bake:

Brush each bacon-wrapped loaf generously with the ketchup-brown sugar glaze mixture covering the exposed meat areas. Bake in the preheated oven for 30-35 minutes until the internal temperature reaches 160°F and the bacon has turned crispy and caramelized.

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The combination of beef and pork in this recipe reminds me of my grandmother's classic meatloaf but the bacon wrapping was my own addition after experimenting one Sunday afternoon. My family now refuses to eat meatloaf any other way and I find myself making a double batch almost every time because the leftovers disappear so quickly.

Make-Ahead Options

These mini meatloaves are perfect for meal prep enthusiasts. You can prepare them completely up to the baking stage then cover and refrigerate for up to 24 hours before cooking. If making further in advance shape the mini loaves then freeze them unwrapped on a baking sheet until solid. Once frozen transfer to a freezer container and store for up to 3 months. Thaw overnight in the refrigerator then wrap with bacon and proceed with the recipe as written.

Serving Suggestions

These bacon-wrapped meatloaf minis pair beautifully with classic comfort food sides. Creamy mashed potatoes make an ideal base to catch the savory meat juices while roasted vegetables like Brussels sprouts or carrots add color and nutrition. For a lighter option serve alongside a crisp green salad with a tangy vinaigrette to balance the richness of the meat. I particularly love serving them with sweet potato mash and steamed green beans for a colorful plate that satisfies every time.

Variations To Try

Experiment with different ground meat combinations like turkey and chicken for a lighter version or add ground lamb for a Mediterranean twist. The flavor profile is also highly adaptable consider adding 1/2 cup of shredded cheddar cheese to the meat mixture for cheesy meatloaves or incorporate finely chopped bell peppers and carrots for added vegetables and moisture. For a spicy version mix in 1-2 tablespoons of sriracha or hot sauce and wrap with peppered bacon for heat lovers in your household.

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Common Questions

→ Can I make these bacon-wrapped meatloaf minis ahead of time?

Yes! You can prepare these mini meatloaves up to 24 hours in advance. Shape the meat mixture, wrap with bacon, and store covered in the refrigerator. Add the glaze just before baking. You can also fully cook them, refrigerate for up to 3 days, and reheat in a 350°F oven for 10-15 minutes.

→ What can I serve with these bacon-wrapped meatloaf minis?

These versatile mini meatloaves pair beautifully with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad. For a lower-carb option, try cauliflower mash or sautéed green beans. The savory flavor also complements rice pilaf, mac and cheese, or simple dinner rolls with butter.

→ How do I know when the meatloaf minis are fully cooked?

The most reliable method is using a meat thermometer to check that the internal temperature has reached 160°F (71°C). If you don't have a thermometer, cook until the meat is no longer pink in the center and the bacon is crisp and golden. The mini loaves should feel firm when gently pressed.

→ Can I freeze these bacon-wrapped meatloaf minis?

Absolutely! These mini meatloaves freeze exceptionally well. Cool them completely after baking, then wrap individually in plastic wrap followed by foil or place in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes until heated through.

→ What can I substitute for the pork in this recipe?

If you prefer not to use pork, you can substitute with additional ground beef, or use ground turkey, chicken, or even plant-based meat alternatives. Just note that leaner substitutions like ground turkey breast might result in a slightly drier texture, so consider adding 1-2 tablespoons of olive oil to the mixture to maintain moisture.

→ How can I make these bacon-wrapped meatloaf minis gluten-free?

To make these gluten-free, simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also check that your Worcestershire sauce is gluten-free (many brands contain wheat) and use a gluten-free Dijon mustard. With these simple swaps, you'll have delicious gluten-free mini meatloaves.