Mini Bacon Wrapped Meatloaf

5 from 1 vote

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!

Course Dinner

Cuisine American

Keyword bacon wrapped meatloaf, mini meatloaf

Prep Time 30

Cook Time 35

Total Time 1 5

Servings people

Calories 475kcal

Author Blair Lonergan

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

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