Bacon-wrapped mini meatloaves are delicious, cute, portable, and can be held with your hands if you wish. They make a great appetizer or snack, and a delicious entree.
These cute little meatloaves are wonderful! Well-seasoned ground beef, wrapped in bacon and baked into hot, juicy perfection. Yes, they are as good as they sound.
They are delicious, portable, and they can be held with your hands if you wish. They make a great appetizer or snack, and a delicious entree.
The ingredients needed to make this recipe
You’ll only need a few simple ingredients to make bacon-wrapped mini meatloaves (the exact measurements are included in the recipe card below):
Ground beef: I use lean ground beef (85% lean and 15% fat) in this recipe. I tried using leaner beef (90/10) and thought that it was too dry, so I don’t recommend using that.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: Garlic powder, onion powder, smoked paprika, and dried thyme. Spices are delicious, but make sure they are fresh. A stale spice can easily ruin a dish!
Bacon strips: It’s best to use thin or medium-cut strips in this recipe, not thick-cut. The thinner strips will be easier to work with.
How to make bacon-wrapped mini meatloaves
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix the meatloaf ingredients. Start by mixing together the beef and the spices. Make sure not to overmix, or the meatloaves will become too dense. It’s a fine balance between making sure the spices are well-distributed inside the meat, and overmixing.
Shape the mini meatloaves. Divide the mixture into 8 portions. Line 8 muffin cups with bacon so that each cup is circled by a bacon strip. Then place the mini meatloaves inside.
Bake them until browned and cooked through. This should take about 30 minutes in a 400°F oven.
Bacon makes everything better
I’m sure I don’t need to tell you that bacon-wrapped *anything* is amazing. Bacon is fatty and flavorful, and it imparts wonderful juiciness and flavor when used in cooking. 🥓
In the case of meatloaf, it’s also great at preventing the meatloaf from drying out, which is one of the biggest challenges when making meatloaf.
How to serve bacon-wrapped mini meatloaves
I usually serve them as a dinner party snack or appetizer. But once in a while, per my family’s request, I make them for dinner.
Since they’re so rich, I like to serve them with a simple side dish of vegetables. And I prefer vegetables that I can cook in the same 400°F oven (how convenient!), such as:
What to do with the leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, on 50% power. The bacon will lose its crispiness, but the meatloaves will still be very tasty.
You can also reheat them in a 300F oven until heated through. And they freeze very well! I gently wrap each of them in cling wrap, then place them in a freezer bag and freeze.
More tasty bacon-wrapped recipes
I have several delicious (and easy!) recipes for various foods wrapped in bacon. A few of my favorites include:
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Bacon Wrapped Mini Meatloaves
- 1 lb. lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 8 thin bacon strips
- Preheat oven to 400 degrees F.
- In a medium bowl, mix together the beef and spices. Divide into 8 equal portions.
- Line 8 muffin cups with bacon, so that each cup is circled by a bacon strip. Place each mini meatloaf inside the circle.
- Bake 30 minutes. Use tongs to transfer the cooked meatloaves to paper towels to drain, then serve.