Mini Bacon-Wrapped Meatloaf Delight

Comfort food, but made tiny and wrapped in bacon — this is my take on Mini Bacon-Wrapped Meatloaf Delight: little hand-sized meatloaves wrapped in smoky bacon, sticky-sweet glaze, and a charred edge that somehow makes everything better. They’re party-ready, kid-approved, and the kind of thing you’ll want to make when you want comfort without carving a giant loaf.

My husband is loud about these — and not in a politely appreciative way, but full-on “where did all of them go?” kind of loud. The first time I made them he ate three before dinner was even plated and then convinced our kiddo that bacon-wrapped dinner was a valid bedtime ritual. Now they show up when I need an easy crowd-pleaser or when I’m avoiding small talk and pretending the oven is a life coach.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Baked Chicken Cordon Bleu Recipe

DINNER

Savory Ham and Cheese Casserole Recipe

DINNER

Easy Bourbon Chicken in the Instant Pot

DINNER

Pesto Grilled Cheese Sandwiches

I’ll be honest: I never intended to wrap everything in bacon. It started as a lazy shortcut to keep my mini loaves from drying out. Then I burned the first batch because I got distracted by a podcast and the smoke alarm and somehow they were still delicious. Pro tip from my hot mess self — try pre-weaving the bacon on parchment so you can drape it over the formed loaves like a ridiculous little blanket. If you’re me, you’ll also mess up the glaze ratio at least once and end up with a sticky, delicious mess that everyone insists is the best version.

Shopping Tips

– Protein: Choose a mix of ground beef and pork for the juiciest meatloaf; an 80/20 beef works fine if you’re skipping pork.
– Eggs: Use fresh eggs to bind the mix — they help everything hold together without turning rubbery.
– Spices: Keep it simple: salt, pepper, garlic powder, and smoked paprika if you want that extra warmth.
– Fats & Oils: Grab a little olive oil or butter for the pan just in case; it helps crisp the bacon and catch the glaze drips.
– Fresh Herbs: Parsley or thyme (if available) brightens the meat mix; grab fresh if you can, dried will work in a pinch.

Prep Ahead Ideas

– Mix the meatloaf base (meat, breadcrumbs, egg, seasonings) a day ahead and keep it covered in the fridge; it firms up and is way easier to portion.
– Form the mini loaves and wrap with bacon the morning-of or the night before; store on a tray covered with plastic wrap.
– Make the glaze ahead and keep it in a small jar — reheat for a minute before brushing on so it spreads smoothly.
– Use shallow airtight containers or a sheet pan covered tightly when chilling; label if you’re hiding extras from hungry family members.

✔Time-Saving Tricks

– Use store-bought breadcrumbs (or blitz stale bread in a food processor) to skip to the good part.
– Bake on a rimmed sheet with a wire rack so bacon crisps faster and fat drips away — less babysitting.
– Make extra mini loaves and freeze before baking; bake from frozen with a little extra time and you’ve got dinner.
– Don’t rush glazing — a quick broil at the end gives char and caramel without hours in the oven.

✔Common Mistakes

– Overworking the meat: I did this once and the texture became dense — be gentle when mixing.
– Bacon not crisping: If the bacon is floppy, finish under the broiler for a minute but watch it like a hawk.
– Watery glaze: Too much liquid early on? Simmer the glaze down to thicken or whisk in a little brown sugar.
– Undercooked center: Use a thermometer — 160°F/71°C for medium-well in mixed meats — and tent with foil if the bacon gets too dark.

What to Serve It With

– Mashed potatoes or garlic mashed cauliflower for cozy vibes.
– A crisp green salad with vinaigrette to cut through the richness.
– Roasted carrots or green beans tossed with lemon and parsley.
– Dinner rolls or crusty bread to sop up any sticky glaze.

✔Tips & Mistakes

– Form loaves with damp hands so the meat doesn’t stick to your fingers.
– Salt toward the end if using store-bought bacon — some brands are pretty salty.
– If the bacon is browning too fast, lower the oven temp and tent with foil; patience over panic.
– Forgot the glaze? Brush ketchup mixed with a splash of maple and mustard — instant fix.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. They’re perfectly fine cold on a sandwich in the morning (no judgment here — I do this). To reheat, unwrap and warm in a 350°F oven until heated through, or pop a piece in the microwave and then briefly broil to crisp the bacon again. You can freeze baked or unbaked mini loaves for up to 3 months; thaw in the fridge overnight before reheating or finishing in the oven.

✔Variations and Substitutions

You can swap ground turkey or chicken for beef/pork but add an extra egg or a bit of olive oil to keep things moist. No bacon? Use prosciutto or a thin ham slice, though texture and salt levels will differ. For a vegetarian-ish twist, try a lentil-and-mushroom mix and wrap in thinly sliced cheese or eggplant ribbons — it’s not the same, but it’s fun when you’re improvising. Maple or honey works in place of sugar in the glaze; tamari or soy sauce can add umami if your ketchup is too sweet.

Frequently Asked Questions

Mini Bacon-Wrapped Meatloaf Delight

These mini meatloaves are wrapped in smoky bacon and brushed with a tangy glaze. Juicy, quick, and perfect for weeknights.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 lb ground beef (about 85% lean)
• ▢ 10 oz bacon, cut into shorter strips enough to line muffin cups
• ▢ 0.67 cup plain breadcrumbs
• ▢ 0.25 cup milk
• ▢ 3 tbsp beaten egg about 1 large egg
• ▢ 0.5 cup yellow onion, finely chopped
• ▢ 2 tsp garlic, minced
• ▢ 0.33 cup ketchup for meat mixture
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp Dijon mustard for meat mixture
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 0.25 cup grated Parmesan adds savory richness
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp olive oil for greasing the pan
• ▢ 0.25 cup ketchup for glaze
• ▢ 1 tbsp brown sugar for glaze
• ▢ 1 tsp apple cider vinegar for glaze
• ▢ 0.5 tsp Dijon mustard for glaze

Instructions

Preparation Steps

• Heat oven to 400°F. Lightly oil a 12-cup muffin pan.
• Stir breadcrumbs and milk in a bowl. Let the mixture soak 5 minutes.
• Add ground beef, beaten egg, onion, garlic, ketchup, Worcestershire, and Dijon to the bowl.
• Sprinkle in parsley, Parmesan, paprika, salt, and pepper. Mix gently until just combined.
• Line each muffin cup with a strip of bacon, covering sides and bottom.
• Divide meat mixture into 10–12 portions. Press into the bacon-lined cups.
• Whisk glaze: ketchup, brown sugar, vinegar, and Dijon until smooth.
• Brush a spoonful of glaze over each mini meatloaf.
• Bake 20–25 minutes, until bacon is crisp and centers reach 160°F.
• Rest 5 minutes. Brush with extra glaze and serve warm.

Notes

Variation: Swap half the beef for ground pork and add a pinch of chili powder for a spicier bite. Storage: Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 2 months. Reheat at 350°F until warmed through.

This recipe is an original creation inspired by classic Mini Bacon-Wrapped Meatloaf Delight flavors. All ingredient ratios and instructions are independently developed.