10ozbacon, cut into shorter stripsenough to line muffin cups
0.67cupplain breadcrumbs
0.25cupmilk
3tbspbeaten eggabout 1 large egg
0.5cupyellow onion, finely chopped
2tspgarlic, minced
0.33cupketchupfor meat mixture
1tbspWorcestershire sauce
1tspDijon mustardfor meat mixture
2tbspfresh parsley, chopped
0.25cupgrated Parmesanadds savory richness
0.5tspsmoked paprika
1tspkosher saltto taste
0.5tspblack pepperfreshly ground
1tspolive oilfor greasing the pan
0.25cupketchupfor glaze
1tbspbrown sugarfor glaze
1tspapple cider vinegarfor glaze
0.5tspDijon mustardfor 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.