I’ve never been a huge meatloaf fan. I think it’s from having it as a go to meal when I was little, I just never liked it. I have one I make that I really love and finally took a chance to branch out and try another version. This one came out really good an moist. The only issue I had was it burned on the bottom. If I make it again I would put the patties on a cookie rack so the fat from the bacon drains better and keeps the bottom form becoming crispy.

Bacon Wrapped Meatloaf
(Adapted from Self Proclaimed Foodie)

Printer Friendly Version

1 medium onion (diced)
2 cloves garlic (minced)
1 tablespoon butter
1 ½ pounds ground beef
1 large egg
1 cup bread crumbs
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
6 bacon slices

½ cup ketchup
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
½ cup fried onion pieces

Preheat oven or grill to 350 degrees F. Line a baking sheet with foil for easy clean up.

Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.

In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized portions and shape into disks.

Wrap bacon slices around edge of disks. Diameter of meatloaf should be so that the bacon ends just meet or slightly overlap.

In a separate bowl, combine ketchup with mustard and brown sugar. Divide equally and spread over the tops of the mini meatloaves. Sprinkle tops with crispy fried onions.

Bake in preheated oven or grill until bacon is just golden, about 1 hour and 15 minutes.

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