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.
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. Leaner than this is too dry, in my opinion.
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.
Shape the mini meatloaves. Divide the mixture into 8 portions. Line 8 muffin cups with bacon and place the mini meatloaves inside.
Bake them until browned and cooked through, about 30 minutes at 400°F.
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 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 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!
More tasty bacon-wrapped recipes
I have several delicious recipes for foods wrapped in bacon, including:
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Bacon Wrapped Mini Meatloaves
- 1 lb. lean ground beef (85/15)
- 1 teaspoon 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.