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.
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Servings:
Ingredients
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.