Bacon-Wrapped Meatloaf Minis (Printable Version)
Savory individual meatloaves wrapped in crispy bacon, perfect for dinner or entertaining with minimal prep time.
# What You'll Need:
→ Meatloaf Mixture
01 - 450 g ground beef (85/15)
02 - 225 g ground pork
03 - 50 g breadcrumbs
04 - 60 ml milk
05 - 1 large egg
06 - 1/2 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 2 tbsp ketchup
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp Dijon mustard
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp dried oregano
→ Wrapping and Topping
14 - 6–12 slices of bacon (1–2 per mini loaf, depending on size)
15 - 3 tbsp ketchup (for glaze)
16 - 1 tbsp brown sugar (optional, for glaze)
# Steps to Follow:
01 - Preheat oven to 190°C. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, combine milk and breadcrumbs. Let sit for 5 minutes.
03 - In a large mixing bowl, combine ground beef, pork, soaked breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, mustard, salt, pepper, and oregano. Mix gently until just combined.
04 - Divide the mixture into 6 equal portions. Shape each into a small loaf.
05 - Wrap each mini loaf with 1–2 slices of bacon, tucking ends underneath or securing with toothpicks if needed.
06 - Place the loaves on the prepared baking sheet.
07 - In a small bowl, mix ketchup and brown sugar. Brush the glaze over the tops of each loaf.
08 - Bake for 30–35 minutes, or until the internal temperature reaches 71°C, and the bacon is crisp. For extra crispiness, broil for 2–3 minutes at the end.
09 - Let rest for 5 minutes before serving.
# Additional Tips::
01 -
- Ready in under an hour for a weeknight dinner solution
- Individual portions make serving easy with no slicing required
- The bacon wrap adds flavor while keeping the meatloaf incredibly moist
- Perfect for meal prep and freezes beautifully
02 -
- These mini meatloaves are significantly lower in carbs than traditional recipes using only half a cup of breadcrumbs for the entire batch
- The perfect internal temperature is 160°F which ensures food safety while keeping the meatloaves juicy
- Can be made ahead and refrigerated before baking for up to 24 hours for easy meal planning
03 -
- Allow the meat mixture to rest in the refrigerator for 30 minutes before shaping for easier handling and better flavor melding
- For picture perfect minis use a muffin tin as a mold pressing the meat mixture in then turning out before wrapping with bacon
- Always let the meatloaves rest for the full 5 minutes after baking this allows the juices to redistribute ensuring moist tender results