Bacon Wrapped Mini Meatloaf Muffins

• 1 pound ground beef
• 6 ounces ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices bacon, cut in half
• 1/2 cup tomato sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
3. 3 Spoon mixture into a greased muffin tin, filling each cup about 2/3 full.
4. 4 Wrap each mini meatloaf with a half slice of bacon.
5. 5 Bake for 25 minutes or until bacon is crispy and meatloaves are cooked through.
6. 6 Brush with tomato sauce before serving.

Equipment

• Muffin tin
• Baking sheet

Variations

• Add grated cheddar cheese to the meat mixture for a cheeseburger twist.
• Substitute turkey bacon for a leaner option.

Substitutions

• Use ground turkey in place of ground beef and pork for a lighter version.
• Substitute almond flour for breadcrumbs for a gluten-free option.

Pairings

• Creamed corn
• Roasted vegetables
• Classic macaroni and cheese

Nutrition

Tips

• For extra flavor, add a pinch of smoked paprika to the meat mixture.
• You can prepare these up to a day ahead and refrigerate before baking.

Storage

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

Freezing: These freeze well! Wrap each meatloaf individually in foil and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of mashed potatoes and green beans.
• Pair with a tangy coleslaw for a refreshing contrast.

FAQ