Bacon-Wrapped Meatloaf Minis (Printable Page)
# What You Need:
→ Meatloaf Mixture
01 -
450 g ground beef (85/15)
02 -
225 g ground pork
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50 g breadcrumbs
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60 ml milk
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1 large egg
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1/2 small onion, finely chopped
07 -
2 garlic cloves, minced
08 -
2 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard
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1/2 tsp salt
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1/4 tsp ground black pepper
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1/2 tsp dried oregano
→ Wrapping and Topping
14 -
6–12 slices of bacon (1–2 per mini loaf, depending on size)
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3 tbsp ketchup (for glaze)
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1 tbsp brown sugar (optional, for glaze)
# How to Make It:
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.
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Wrap each mini loaf with 1–2 slices of bacon, tucking ends underneath or securing with toothpicks if needed.
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Place the loaves on the prepared baking sheet.
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In a small bowl, mix ketchup and brown sugar. Brush the glaze over the tops of each loaf.
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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.
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Let rest for 5 minutes before serving.
# Helpful Tips:
01 -
Ground turkey or chicken can be substituted for beef and pork for a lighter version.
02 -
Mini loaves freeze well; reheat in oven or microwave.
03 -
Serve with mashed potatoes, roasted vegetables, or a side salad.