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Mini Bacon Wrapped Meatloaf

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 475 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 clove garlic, minced or pressed
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
  • ½ teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce 
  • 2 lbs. ground beef (I use 85% lean)
  • ½ cup plain dry breadcrumbs
  • ⅓ cup milk
  • 2 large eggs, lightly beaten
  • ¼ cup ketchup
  • 1 tablespoon light brown sugar
  • 1 teaspoon cider vinegar
  • 6 slices center-cut bacon (not thick-cut)

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. 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.
  3. In a large bowl, use a fork to gently combine the ground beef, onion mixture, breadcrumbs, milk and eggs.
  4. Divide the mixture into 6 equal portions and shape into oval balls. Wrap each ball with one strip of bacon.
  5. Arrange bacon-wrapped meatloaves on a parchment-lined or foil-lined rimmed baking sheet that has been lightly coated with nonstick spray.
  6. 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.
  7. Bake until the fat from the bacon has rendered, about 20 minutes.
  8. 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

Serving 1meatloaf Calories 475kcal (24%) Carbohydrates 16g (5%) Protein 37g (74%) Fat 28g (43%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 168mg (56%) Sodium 1235mg (51%) Potassium 694mg (20%) 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

% 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.