Mini Bacon Wrapped Meatloaf
User Reviews
5
2 reviews
Excellent
Mini Bacon Wrapped Meatloaf
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Classic comfort food gets a major flavor upgrade! Bacon-wrapped meatloaf starts with a blend of ground beef, breadcrumbs and seasonings that are covered with bacon, brushed with a sweet ketchup glaze, and baked until crisp on the outside and tender on the inside!
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 clove garlic minced or pressed
- 2 tablespoons parsley or 2 teaspoons dried parsley flakes, chopped, fresh
- ½ teaspoon thyme or ¼ teaspoon dried thyme, chopped fresh leaves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper ground
- 1 tablespoon Worcestershire sauce
- 2 lbs. ground beef (I use 85% lean)
- ½ cup plain dry breadcrumbs
- ⅓ cup milk
- 2 egg large, lightly beaten
- ¼ cup ketchup
- 1 tablespoon light brown sugar
- 1 teaspoon cider vinegar
- 6 lices Bacon center-cut, not thick-cut
Instructions
- Preheat oven to 400°F.
- Heat olive oil in a skillet over medium-low heat. Add the onion, garlic, parsley, thyme, salt and pepper. Cook, stirring frequently, until the onions are translucent (about 7-10 minutes). Remove from the heat and stir in the Worcestershire sauce. Set aside to cool slightly.
- In a large bowl, use a fork to gently combine the ground beef, onion mixture, breadcrumbs, milk and eggs.
- Divide the mixture into 6 equal portions and shape into oval balls. Wrap each ball with one strip of bacon.
- Arrange bacon-wrapped meatloaves on a parchment-lined or foil-lined rimmed baking sheet that has been lightly coated with nonstick spray.
- In a small bowl, stir together ketchup, brown sugar and vinegar. Brush a light coating of the ketchup mixture on top of each meatloaf, reserving extra glaze for later.
- Bake until the fat from the bacon has rendered, about 20 minutes.
- Increase the oven temperature to 425°F. Brush meatloaves with remaining ketchup mixture. Continue to bake until the meatloaves are cooked through and the bacon is crisp, about 15 more minutes. If using an instant-read thermometer, the meatloaves should reach an internal temperature of 155-160°F. Serve hot.
Notes
- I prefer 85% or 90% lean ground beef for this recipe, since the meat stays moist and juicy (thanks to some fat), but isn't too greasy.
- Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become tough and dry.
- Do not use thick-cut bacon, because it takes much longer to get crispy in the oven. Center-cut bacon is my preference here, because it has slightly less fat and therefore prevents a greasy meatloaf.
- To wrap the mini meatloaf with bacon, drape one slice of bacon over the top of each individual loaf. Tuck the loose ends under the loaf. You do not need to cover the entire surface of the meat with bacon -- a single slice will add plenty of moisture and flavor!
- You do not need to cover the meatloaf while it's baking. You want that bacon on top to get nice and crispy!
Nutrition Information
Show Details
Serving
1meatloaf
Calories
475kcal
(24%)
Carbohydrates
16g
(5%)
Protein
37g
(74%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
168mg
(56%)
Sodium
1235mg
(51%)
Potassium
694mg
(15%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
276IU
(6%)
Vitamin C
5mg
(6%)
Calcium
77mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1meatloaf | |
| Calories | 475kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1235mg | 51% |
| Potassium | 694mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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