Bacon-Wrapped Mini Meatloaves
Simple, no-fuss meals are the best and these Bacon-Wrapped Mini Meatloaves are the answer to the weeknight dinner question. It doesn’t take a lot to make these delicious one-portion servings. Most of what you need is probably already in your pantry or fridge!
I’m a bit of a closet meatloaf lover. It isn’t a chi-chi meal, and it may not be on everyone’s list, but I really do love it. My mom used to make the best meatloaf from For the Love of Cooking, a wonderful cookbook from Toronto. It was simple, yet hearty, and totally satisfied us kiddos, especially with the ketchup/brown sugar sauce (seriously, could anything be bad with that kind of sauce?).
These mini meatloaves aren’t the same, but they evoke the same feelings of deliciousness, the same feelings of amazing home cooking.
Give them a try…I think you’ll agree that these are pretty darned good!
Begin this recipe by cooking the bacon in the oven. I love doing it this way as it minimizes the mess that occurs when cooking it on the cooktop.
In the food processor, chop the onion, parsley, and garlic together. Add the breadcrumbs, egg, ketchup and spices and pulse a few times. Add that mixture to the ground beef and mix it until it’s well combined.
Place 2 slices of bacon into a mini loaf pan and then fill the pan with the meatloaf mixture, gently packing it in. Repeat this with the remaining loaf pans. This recipe makes enough for 4 mini loaf pans.
Fold the excess bacon over the meatloaf and bake for about 30 minutes.
Combine bbq sauce and ketchup together and brush over the meatloaves once cooked. This is optional, but why wouldn’t you brush this awesome sauce over?
Enjoy!
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Bacon-Wrapped Mini Meatloaves
Makes: 4 servings
Prep Time: 30 minutes
Bake Time: 25 minutes
Total Time: 55 minutes
Ingredients
- 8 slices bacon
- 1/2 cup coarsely chopped onion
- 1/3 cup fresh flat-leaf parsley leaves
- 1 medium clove garlic
- 1/2 cup dry breadcrumbs, such as panko
- 1 large egg
- 3 tbsp ketchup; more as needed and for the sauce
- 1/2 tsp Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 pound ground beef, preferably 85% lean
- Cooking spray
- Barbecue sauce (optional)
Instructions
Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment. Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
Pulse the onion, parsley, and garlic in a food processor until chopped, 4 to 5 pulses. Add the breadcrumbs, egg, ketchup, Worcestershire, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse 3 to 4 times to blend. Transfer to a mixing bowl, add the ground beef, and mix until well combined.
Lightly spray four mini loaf pans or 6-oz. ramekins with cooking spray. Cross 2 slices of bacon in each pan or ramekin, pressing the bacon along the bottom and up the sides. (Let any excess hang over for now.) Divide the meatloaf mixture among the pans, gently packing it in. Fold the excess bacon over the meatloaf. Bake until cooked through (165°F), about 30 minutes. Remove from the pan and transfer to a cooling rack. If you like, combine an equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.
Recipe from Fine Cooking
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