Mini Bacon Wrapped Meatloaf made with ground beef, pork, panko, milk, onion, egg, and bacon. Juicy, crispy, and totally crave-worthy!
You know those days when you’re just standing in the kitchen, staring blankly into the fridge, hoping dinner will magically make itself? Yeah… that was me last month. I had bacon (because, let’s be honest, who doesn’t?), some ground meat, and a craving for comfort. That’s when this Mini Bacon Wrapped Meatloaf was born. I didn’t expect much—just a quick dinner. But after one bite, I knew. This was one of those recipes you end up scribbling on a sticky note, slapping on the fridge, and making on repeat. My husband had three. THREE. And even my picky niece didn’t complain (which is basically Michelin star approval in my world). These little meatloaves are like your favorite cozy sweater, but for your taste buds.
Why You’ll Love This Mini Bacon Wrapped Meatloaf Recipe?
First, let’s talk portion control. Individual mini loaves? Genius. Everyone gets their own, and they cook way faster than one big loaf. Second? Bacon. Each mini meatloaf is hugged in crispy, salty, glorious bacon. Need I say more? And honestly, there’s something charmingly retro about meatloaf. It’s like a warm hug from your grandma, if your grandma also knew how to crisp bacon just right. Plus, this recipe doesn’t require a ton of prep—just 5 minutes, and boom, into the oven they go. Perfect for weeknights, date nights, or “I forgot to plan anything and now I’m hangry” nights.
Ingredient Notes:
Okay, before you dive in, let’s talk about what’s going in your bowl. Because this isn’t just about tossing stuff together—it’s about building flavor.
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Ground beef + pork: I like the mix because beef gives richness, and pork keeps things juicy. Don’t skip the combo—it’s worth it.
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Onion: Finely diced for sweetness and that homey vibe. You could sauté it first, but let’s be real—I usually don’t.
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Panko breadcrumbs: These soak up the milk and make the meatloaf tender. Way better than regular breadcrumbs, in my humble (but strong) opinion.
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Egg: The glue that holds the love together.
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Milk: Makes everything a little creamier and softer inside.
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Bacon: The grand finale. Wrap each little meatloaf in a couple pieces of bacon and you’ve basically wrapped them in joy.
How To Make Mini Bacon Wrapped Meatloaf?
This isn’t a complicated recipe, but let’s walk through it together so you know exactly what to expect.
Step 1: Preheat & prep.
Crank your oven to 350°F (175°C). Line a baking sheet or grease it lightly—whatever’s easiest for you. This gives you time to mix without the panic of a cold oven staring at you.
Step 2: Mix the good stuff.
In a large bowl (use your biggest one, you’ll need elbow room), combine the beef, pork, onion, egg, panko, milk, and your salt and pepper. Get in there with your hands. It’s messy, but kind of therapeutic. Like grown-up Play-Doh with bacon at the end.
Step 3: Shape into minis.
Divide the mixture into 8 little loaves. You want them roughly the size of your palm, maybe a bit shorter. Think “personal meatloaf,” not “meat muffin.”
Step 4: Wrap them in bacon.
Cut each bacon strip in half and form a little X across the top of each loaf. Tuck the ends underneath—like a cozy meatloaf burrito. No judgment if you use extra bacon. I’ve done it. It’s great.
Step 5: Bake.
Pop them into the oven for about 50 minutes. If you want that bacon extra crispy (who doesn’t?), broil them for the last 3-5 minutes. Just keep an eye on them—burnt bacon is a heartbreak I wouldn’t wish on anyone.
Step 6: Eat and smile.
Let them rest for a few minutes so the juices settle. Then dig in. Maybe with mashed potatoes. Maybe with nothing but a fork. I’m not here to judge.
Want To Save This Recipe?
Storage Options:
Got leftovers? First of all, lucky you. These reheat beautifully. Just pop them in the fridge in an airtight container and they’ll keep for up to 4 days. To reheat, use the oven or air fryer if you want that bacon to stay crispy. Microwave works too, but wrap them in a damp paper towel to avoid weird dryness.
You can also freeze them! Once cooled, wrap each meatloaf in foil and toss them in a zip-top bag. They’ll keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
Let’s say you’re missing something, or just want to mix it up. No problem—this recipe plays nice.
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No pork? Use all beef, or try ground turkey or chicken. Just know turkey might be a bit drier.
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Dairy-free? Use unsweetened almond milk and skip the cheese (or use a dairy-free version if you add any).
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Breadcrumb swap: Don’t have panko? Regular breadcrumbs work fine. Even crushed crackers in a pinch.
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Extra flavor? Add garlic powder, Worcestershire sauce, or some fresh herbs if you’re feeling fancy.
What to Serve with Mini Bacon Wrapped Meatloaf?
You’ve got these savory little meatloaves—now let’s complete the plate.
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Mashed potatoes – creamy and classic. You can never go wrong.
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Roasted veggies – carrots, green beans, Brussels sprouts—roast them until slightly crispy and caramelized.
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Mac and cheese – because who says no to cheese?
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Garden salad – for balance (and to justify the extra bacon).
Frequently Asked Questions:
Can I make these ahead of time?
Totally. You can shape them in advance, cover, and refrigerate for up to 24 hours before baking.
Can I use just ground beef?
Yes, but I recommend the beef-pork combo for flavor and moisture. All-beef works in a pinch though!
How do I know when they’re done?
Use a meat thermometer if you’ve got one. They’re ready at 160°F in the center. The bacon will be crisp and the loaves slightly firm.
So there you have it—my cozy, crispy, bacon-wrapped go-to for when you want comfort food that feels just a little extra. If you give these Mini Bacon Wrapped Meatloaves a try, I’d love to hear how it went. Snap a pic, tell me what you served them with, or just come say hi in the comments.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Bacon Wrapped Meatloaf
Ingredients
- 3/4 lb lean ground beef
- 3/4 lb lean ground pork
- 1 medium onion diced
- 1 egg
- 1 c panko bread crumbs
- 1 c milk
- Salt & pepper to taste
- 8 slices bacon
Instructions
- Preheat your oven to 350°F (175°C).
- In a big bowl. Combine the ground beef, ground pork, diced onion, egg, panko breadcrumbs, salt, pepper, and milk. Mix well with your hands.
- Shape the mixture into 8 small loaves. And place them on a baking sheet.
- Cut the bacon slices in half. And arrange two halves. In a cross over each meatloaf. Tucking the ends underneath.
- Bake for 50 minutes. For extra crispy bacon. Broil for 3-5 minutes at the end. Keeping an eye on it. To avoid burning.
- Relish your delicious Mini Bacon Wrapped Meatloaves!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
