One of my favorite meals is meatloaf. My meatloaf recipe is very similar to my meatballs recipe, but this version is a bit better because it’s Bacon Wrapped Meatloaf Muffins. This post contains affiliate links.
I love making the mini version of meatloaf like this because it cooks so fast. You can have dinner on the table in less than 30 minutes.
What kind of ground beef do you use to make these meatloaf muffins?
I prefer to use 85/15 ground sirloin. I think it cooks up the best and has a nice fat content and without shrinking too much from excess fat.
What kind of bacon do you use for this bacon wrapped meatloaf muffins?
I personally like using thick-sliced bacon for this recipe. It holds up well to be handled and wrapped around the meatloaf. When I’ve used thinner bacon, it can sometimes fall apart or stretch out while you’re trying to wrap it around the meatloaf.
How do you make bacon wrapped meatloaf muffins?
I have two secret ingredients when it comes to my meatloaf.
#1 I like to use Ritz crackers in the mixture. I think the buttery flavor of the crackers really adds to making it delicious.
#2 I add Parmesan cheese. I can’t tell you why, but Parmesan cheese just brings out the flavor of ground beef.
First, I crush the crackers and combine it with the milk and egg to soften them up.
Then, just combine the rest of the ingredients and mix together with your hands until it’s completely all mixed up.
Spray a muffin tin with oil spray.
I find if you wash your hands with really cold water, it helps shape the meatballs.
Roll big meatballs about 3 inches in diameter out of the mixture.
As soon as you roll a meatball, wrap it with a a slice of bacon, and then place in a muffin tin cup.
Bake for 15 to 18 minutes, until the internal temperature is 160 degrees.
How do you make Meatloaf Sauce?
My family loves this simple two-ingredient meatloaf sauce. It’s equal parts ketchup and brown sugar mixed together.
I like to add the meatloaf sauce over some of the meatloaf muffins to allow it to soak in and crystallize in the oven. About 5 minutes before the muffins are done, I spoon it over the meatloaf muffins.
Serve the extra Meatloaf Sauce on the table for dipping.
More Beef Recipes
- Easy Beef Stir Fry
- Garlic Butter Steak & Zucchini Bites
- Tomato Beef Stew
- Easy Amazing Meat Lasagna
- Instant Pot Chuck Roast
More Easy Dinner Ideas
- Cowboy Brisket Casserole
- The Easiest Chicken Enchiladas
- Baked Spaghetti Casserole
- Creamy Chicken Pasta Bake
- Butter Backed Chicken
- 16 oz thick sliced bacon
- 1 1/2 lbs 85/15 ground sirloin
- 1 egg
- 1/4 cup milk
- 1/2 sleeve of buttery rounds crackers, crushed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon seasoning salt
Preheat oven to 375 degrees.
Crush 1/2 a sleeve of buttery round crackers.
Combine the sirloin, egg, milk, crushed crackers, Worcestershire sauce, minced garlic, garlic powder, onion powder, seasoning salt and mix together until well combined.
Spray a muffin tin with canola or olive oil spray.
Make big meatballs about 3 inches in diameter out of the mixture.
Wrap each meatball in a slice of bacon, then place in a muffin tin cup.
Bake for 15 minutes, until the internal temperature is 160 degrees.
Remove from the oven and serve immediately.
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Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 89mgSodium: 724mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 25g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.