Bacon Wrapped Mini Meatloaf Cups

• 1 1/2 pounds ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 slices bacon

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently but thoroughly.
3. 3 Line a muffin tin with bacon slices, pressing them into each cup to form a wrapper.
4. 4 Spoon meat mixture into each bacon-lined cup, pressing down gently to fill.
5. 5 Bake for 30 minutes, or until bacon is crispy and meatloaf is cooked through.
6. 6 Let cool in the pan for 5 minutes before transferring to a serving platter.

Equipment

• Muffin tin
• Mixing bowl
• Spoon or ice cream scoop

Variations

• Add grated cheddar cheese to the meat mixture for extra richness.
• Include diced bell peppers for a bit of crunch and color.

Substitutions

• Substitute ground turkey for beef for a leaner option.
• Use almond flour instead of breadcrumbs for a gluten-free version.

Pairings

• Classic coleslaw
• Roasted root vegetables

Nutrition

Tips

• For extra flavor, brush the tops of the meatloaves with additional ketchup before baking.
• These can be made ahead and reheated before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked meatloaf cups in the muffin tin. Once frozen, transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 5-10 minutes to cook time.

Serving Suggestions

• Serve with a side of mashed potatoes and green beans.
• Pair with a tangy barbecue sauce for dipping.

FAQ