11 Crispy Bacon-Wrapped Meatloaf Muffins

These bacon-wrapped meatloaf muffins bring classic comfort food to the table in easy, individual portions. They’re a practical choice for busy weeknights, meal prep, or a family dinner with simple sides. Here are 11 crispy, flavorful recipe ideas to help you find a version that suits your kitchen and your tastes.

Helpful Tips Before You Start

A few simple steps help these bacon-wrapped meatloaf muffins cook evenly and hold their shape.

Choose the Right Bacon

Regular-cut bacon wraps neatly and cooks through before the meatloaf dries out. Thick-cut bacon may need extra time to crisp.

Avoid Overfilling the Muffin Cups

Leave a little space at the top of each cup so the meat mixture can cook without spilling over. Divide it evenly for consistent baking.

Don’t Pack the Meat Too Tightly

Mix and shape the meat gently to keep the muffins tender. Press just enough to help the mixture hold together around the bacon.

Check the Center for Doneness

Use an instant-read thermometer to check the center of a muffin. Ground beef should reach 160°F before serving.

Classic BBQ Bacon-Wrapped Meatloaf Muffins with Cheddar Centers

These individual meatloaf muffins are wrapped in smoky bacon and filled with a warm cheddar center. A sweet and tangy barbecue glaze coats the tops, giving each serving plenty of savory flavor.

They work well for a family dinner or a casual gathering, and the muffin-pan portions are easy to serve. Let them rest briefly after baking so the cheese stays tucked inside when you cut into them.

Classic BBQ Bacon-Wrapped Meatloaf Muffins with Cheddar Centers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces cheddar cheese, cut into 8 small cubes
• 8 slices thin-cut bacon
• 1/3 cup barbecue sauce, divided

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, milk, garlic powder, smoked paprika, salt, and black pepper. Mix gently until everything is evenly combined, taking care not to compact the meat.
• Divide the mixture into 8 portions. Flatten each portion in your palm, place 1 cheddar cube in the center, and fold the meat around it so the cheese is fully enclosed.
• Wrap one slice of bacon around each meatloaf portion. Place each one seam-side down in a muffin cup. Brush the tops with half of the barbecue sauce.
• Bake for 20 minutes. Carefully spoon off any excess fat from the muffin cups, then brush the tops with the remaining barbecue sauce.
• Return the pan to the oven and bake for 8 to 12 minutes more, until the bacon is browned and the centers reach 160°F on an instant-read thermometer. Rest the muffins in the pan for 5 minutes before serving.

merknader

Use thin-cut bacon so it cooks through as the meatloaf bakes, and keep the cheddar cubes fully covered to help prevent cheese from leaking out. If the bacon needs more color, broil the muffins briefly at the end while watching them closely.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Mixing Bowl, Instant-Read Thermometer

Italian Meatloaf Muffins Wrapped in Bacon with Marinara

These individual meatloaf muffins bring Italian-inspired flavor to a classic comfort-food dinner. Ground beef, Parmesan, Italian seasoning, and garlic make a savory filling, while bacon adds a crisp, smoky edge.

A spoonful of marinara on top keeps each muffin moist and adds bright tomato flavor. Serve them for a weeknight meal, or make them for a casual gathering when individual portions are easy to share.

Italian Meatloaf Muffins Wrapped in Bacon with Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices bacon
• 1/2 cup marinara sauce

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease a 4-cup jumbo muffin pan or an 8-cup standard muffin pan.
• In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, milk, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide the mixture into four portions for a jumbo pan or eight portions for a standard pan. Shape each portion into a small loaf and place it in a muffin cup.
• Wrap each meatloaf portion with two slices of bacon, tucking the ends underneath. Spoon marinara over the tops.
• Bake until the meatloaf is cooked through and the bacon is browned, about 25 to 30 minutes for standard muffins or 30 to 35 minutes for jumbo muffins. The center should reach 160°F.
• Let the muffins rest in the pan for 5 minutes, then carefully lift them out and serve.

merknader

For crispier bacon, place the muffin pan on a rimmed baking sheet to catch drips, and broil the muffins briefly at the end if needed. Let them rest before removing so the meatloaf holds together and the marinara stays on top.

Course: Main Course
Cuisine: Italian-American
Equipment: Mixing Bowl, Muffin Pan, Rimmed Baking Sheet, Instant-Read Thermometer

Smoky Chipotle Meatloaf Muffins with Pepper Jack and Cornbread Crumble

These bacon-wrapped meatloaf muffins pack smoky chipotle flavor, melty pepper jack, and a crisp cornbread topping into individual portions. A little adobo sauce brings warmth without hiding the savory beef.

They work well for a weeknight dinner or a casual gathering, and the muffin-pan portions are easy to serve. The bacon turns crisp around the edges while the centers stay tender, with a crumbly golden finish on top.

Smoky Chipotle Meatloaf Muffins with Pepper Jack and Cornbread Crumble

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 2 tablespoons milk
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 1 tablespoon minced chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce
• 1 tablespoon ketchup
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bacon, cut in half crosswise
• 1/2 cup shredded pepper jack cheese
• 1/2 cup crumbled cornbread
• 1 tablespoon melted butter
• 1 tablespoon chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan. In a small bowl, toss the crumbled cornbread with the melted butter and set it aside.
• In a large bowl, whisk the egg with the milk, chipotle pepper, adobo sauce, ketchup, smoked paprika, salt, and black pepper. Add the ground beef, breadcrumbs, onion, and garlic. Mix gently with your hands just until combined.
• Divide the meat mixture among the 8 prepared muffin cups. Press each portion into a compact mound. Wrap a half-slice of bacon around the edge of each portion, overlapping the ends slightly.
• Bake for 18 minutes. Carefully spoon off any excess fat from the muffin cups. Sprinkle the pepper jack over the meatloaf muffins, then add the buttered cornbread crumble on top.
• Return the pan to the oven and bake for 8 to 10 minutes, until the bacon is browned, the cheese is melted, and the centers reach 160°F. Let the muffins rest in the pan for 5 minutes, then finish with chopped cilantro before serving.

merknader

For a milder smoky flavor, use 2 teaspoons of minced chipotle instead of 1 tablespoon while keeping the adobo sauce for its smoky tang. If the cornbread topping browns quickly, loosely cover the pan with foil for the final few minutes. Serve the muffins warm so the pepper jack stays gooey and the crumble remains crisp.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Mushroom Swiss Bacon-Wrapped Meatloaf Muffins with Onion Gravy

These individual meatloaf muffins combine savory ground beef, sautéed mushrooms, and Swiss cheese, with a strip of bacon wrapped around each one. Baking them in a muffin tin gives the edges a lightly crisp finish while keeping the centers tender.

A simple onion gravy brings everything together and makes this a cozy choice for a weeknight dinner or a casual family meal. Serve the muffins with mashed potatoes or another favorite side to catch the extra gravy.

Mushroom Swiss Bacon-Wrapped Meatloaf Muffins with Onion Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 cup finely chopped cremini mushrooms
• 1 small yellow onion, divided
• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 slices Swiss cheese, cut into small pieces
• 8 thin slices bacon
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups beef broth
• 1 teaspoon chopped fresh thyme

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Finely chop half of the onion and add it with the mushrooms. Cook for 5 to 7 minutes, stirring often, until softened and most of the moisture has evaporated. Set aside to cool.
• Heat the oven to 400°F. Lightly grease a 12-cup muffin tin. In a large bowl, gently mix the ground beef, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, salt, pepper, cooled mushroom mixture, and Swiss cheese.
• Divide the meat mixture into 8 portions and shape each into a rounded muffin-sized portion. Wrap one slice of bacon around the edge of each portion, then place them seam-side down in the muffin tin. Bake for 25 to 30 minutes, until cooked through. Let the muffins rest for 5 minutes before removing them from the tin.
• While the muffins bake, thinly slice the remaining onion. Melt the butter in the skillet over medium heat and cook the onion for 5 to 7 minutes, stirring until soft and lightly golden. Sprinkle in the flour and stir for 1 minute.
• Slowly pour in the beef broth while whisking to keep the gravy smooth. Add the thyme and simmer for 4 to 6 minutes, stirring occasionally, until thickened. Spoon the onion gravy over the meatloaf muffins to serve.

merknader

Let the cooked mushroom mixture cool before adding it to the beef so it does not warm the meat mixture or make it harder to shape. If the bacon is not as crisp as you like, broil the muffins briefly at the end and watch them closely.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Large Skillet, Mixing Bowl, Whisk

Greek-Style Meatloaf Muffins with Feta, Spinach, and Bacon

These individual meatloaf muffins bring together salty feta, tender spinach, and the savory flavor of bacon. A little oregano and lemon zest add a Greek-inspired touch without making the recipe fussy.

They work well for a weeknight dinner or a make-ahead lunch. The centers stay moist and flavorful, while the bacon-wrapped edges bake up crisp and browned.

Greek-Style Meatloaf Muffins with Feta, Spinach, and Bacon

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta
• 1 teaspoon dried oregano
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon black pepper
• 8 slices thin-cut bacon

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease a standard 8-cup muffin pan.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, spinach, feta, oregano, lemon zest, and black pepper. Mix gently until evenly combined, taking care not to overwork the meat.
• Line each muffin cup with one slice of bacon, pressing it around the sides. If needed, cut the second slice in half and use a half-slice to cover the base of each cup.
• Divide the meat mixture among the bacon-lined cups. Press it in gently so the tops are level, then fold any bacon edges over the filling.
• Bake until the bacon is browned and the meatloaf centers reach 160°F, about 25 to 30 minutes. Let the muffins rest in the pan for 5 minutes before lifting them out.

merknader

Use thin-cut bacon so it cooks through as the meatloaf bakes. If the bacon is not quite crisp when the centers are done, carefully drain off any excess fat and broil the muffins briefly, watching closely. Serve warm with a simple salad or roasted vegetables.

Course: Main Course
Cuisine: Mediterranean
Equipment: Oven, 8-Cup Muffin Pan, Large Mixing Bowl, Instant-Read Thermometer

Teriyaki-Glazed Bacon-Wrapped Meatloaf Muffins with Pineapple

These individual meatloaf muffins bring together savory ground beef, smoky bacon, sweet pineapple, and a glossy teriyaki glaze. A little fresh ginger and garlic give the filling a bright, savory edge.

They work well for a weeknight dinner or a casual gathering, and the muffin tin makes serving easy. Each one has a tender center, crisp bacon around the edges, and a sweet-savory finish.

Teriyaki-Glazed Bacon-Wrapped Meatloaf Muffins with Pineapple

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1/2 cup finely chopped fresh pineapple, patted dry
• 1 teaspoon finely grated fresh ginger
• 1 garlic clove, minced
• 1/4 cup teriyaki sauce, divided
• 8 slices thin-cut bacon
• 2 tablespoons sliced green onions

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground beef, panko, egg, onion, pineapple, ginger, garlic, and 2 tablespoons of the teriyaki sauce. Mix gently until just combined, taking care not to compact the meat.
• Line each prepared muffin cup with one slice of bacon, pressing it around the inside edge. Divide the meat mixture among the cups and press it in gently. Fold any excess bacon over the tops.
• Bake for 20 minutes, until the meatloaf muffins are mostly cooked through. Carefully spoon off any excess fat from the cups.
• Brush the tops with the remaining 2 tablespoons of teriyaki sauce. Bake for another 5 to 8 minutes, until the bacon is browned and the centers reach 160°F.
• Let the muffins rest in the tin for 5 minutes, then lift them out carefully. Sprinkle with sliced green onions before serving.

merknader

Pat the chopped pineapple dry so its juice does not make the meat mixture too wet. For more browned bacon, broil the glazed muffins briefly at the end, watching closely so the teriyaki sauce does not burn.

Course: Main Course
Cuisine: Asian
Equipment: Standard Muffin Tin, Mixing Bowl, Measuring Cups and Spoons, Instant-Read Thermometer

Cajun Meatloaf Muffins Wrapped in Bacon with Dirty Rice

These individual meatloaf muffins bring Cajun spice, savory ground meat, and smoky bacon together in an easy-to-serve portion. Dirty rice cooked with the same Cajun seasoning makes this a hearty, flavorful meal.

The muffins bake in a standard muffin pan, so they work well for a family dinner or a casual gathering. Each one has a tender center and a crisp bacon edge, with rice on the side to soak up the savory juices.

Cajun Meatloaf Muffins Wrapped in Bacon with Dirty Rice

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Rett Main Course

Kategori American, Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup long-grain white rice
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 2 celery ribs, finely diced
• 2 garlic cloves, minced
• 1 teaspoon Cajun seasoning, divided
• 1 ¾ cups low-sodium chicken broth
• 1 pound ground beef
• ½ pound ground pork
• ½ cup plain breadcrumbs
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 8 slices bacon
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease a standard 12-cup muffin pan. Cut each bacon slice in half crosswise and line the sides of eight muffin cups with the pieces, overlapping the ends slightly.
• Make the dirty rice. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add half of the diced onion, half of the bell pepper, half of the celery, and half of the garlic. Cook for 4 to 5 minutes, stirring, until softened.
• Stir ½ teaspoon Cajun seasoning and the rice into the softened vegetables. Pour in the chicken broth and bring it to a boil. Cover, lower the heat, and simmer until the rice is tender and the broth is absorbed, following the rice package timing. Remove from the heat and keep covered.
• In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, Worcestershire sauce, black pepper, and the remaining ½ teaspoon Cajun seasoning. Add the remaining onion, bell pepper, celery, and garlic. Mix gently until just combined.
• Divide the meat mixture among the eight bacon-lined muffin cups. Press it in lightly without packing it tightly. Bake for 25 to 30 minutes, until the centers reach 160°F.
• Fluff the rice with a fork and stir in the remaining tablespoon of olive oil and the chopped parsley. Serve the bacon-wrapped meatloaf muffins with the dirty rice.

merknader

For crisper bacon, place the muffin pan on a rimmed baking sheet to catch drips, and check that the bacon edges are browned before removing the muffins. Keep the rice covered while the meatloaf bakes so it stays warm and fluffy.

Course: Main Course
Cuisine: American, Cajun
Equipment: Standard Muffin Pan, Saucepan, Large Mixing Bowl, Instant-Read Thermometer

Bacon-Wrapped Turkey Meatloaf Muffins with Cranberry Apple Glaze

These individual turkey meatloaves are wrapped in smoky bacon and baked in a muffin pan for crisp edges and tender centers. A tart cranberry and apple glaze adds a bright, lightly sweet finish that balances the savory meat.

They’re a cozy choice for a fall dinner or a holiday meal when you want easy-to-serve portions. The glaze can be prepared while the muffins bake, then brushed on near the end so it turns glossy without burning.

Bacon-Wrapped Turkey Meatloaf Muffins with Cranberry Apple Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely grated yellow onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 thin slices bacon
• 1/2 cup whole-berry cranberry sauce
• 1/2 cup finely grated apple
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, grated onion, Dijon mustard, dried thyme, salt, and black pepper. Mix gently until just combined.
• Divide the turkey mixture into 8 portions and shape each into a small loaf. Line each prepared muffin cup with one slice of bacon, pressing it around the sides. If needed, trim the bacon so the ends overlap slightly. Place one turkey loaf in each cup.
• Bake for 20 minutes, until the bacon is beginning to brown and the turkey is nearly cooked through.
• While the muffins bake, stir the cranberry sauce, grated apple, and apple cider vinegar together in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring often, and cook for 5 minutes until the apple softens and the glaze thickens slightly.
• Spoon the cranberry apple glaze over the muffins. Bake for another 8 to 12 minutes, until the bacon is crisp and the centers reach 165°F on an instant-read thermometer.
• Rest the muffins in the pan for 5 minutes, then carefully lift them out and serve with any remaining glaze.

merknader

For a neat finish, tuck the bacon ends against the sides of each muffin cup before adding the turkey. If the bacon browns quickly, loosely cover the pan with foil while the centers finish cooking. The cranberry apple glaze can be simmered ahead and warmed gently before brushing it on.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Large Mixing Bowl, Small Saucepan, Instant-Read Thermometer

French Onion Meatloaf Muffins with Bacon and Gruyère

These savory meatloaf muffins bring together the rich flavor of caramelized onions, smoky bacon, and nutty Gruyère. Baking them in a muffin tin gives each portion crisp bacon edges and a tender center.

They work well for a cozy weeknight dinner or a make-ahead lunch. Serve them warm with a simple green salad or roasted vegetables.

French Onion Meatloaf Muffins with Bacon and Gruyère

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 pound ground beef
• 1 large egg
• ⅓ cup plain breadcrumbs
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup shredded Gruyère cheese, divided
• 8 slices bacon

fremgangsmåte

 

• Heat the olive oil in a skillet over medium-low heat. Add the sliced onion and cook, stirring often, until soft and deeply golden, about 20 minutes. Let the onions cool slightly.
• Heat the oven to 400°F. Lightly grease a 12-cup muffin tin. Cut the bacon slices in half crosswise and arrange two pieces in each of four muffin cups, crossing them so the bottom and sides are lined.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, thyme, salt, pepper, cooled onions, and ⅓ cup of the Gruyère. Mix gently until just combined.
• Divide the meat mixture among the bacon-lined cups, pressing it in lightly. Fold any bacon ends over the tops. Bake for 20 minutes.
• Sprinkle the remaining Gruyère over the muffins. Bake for another 5 to 8 minutes, until the cheese melts and the meatloaf centers reach 160°F.
• Let the muffins rest in the tin for 5 minutes. Carefully lift them out and serve warm.

merknader

Cook the onions slowly until well browned, since that gives the muffins their French onion flavor without adding extra moisture to the meat mixture. If the bacon releases a lot of fat, let the muffins rest briefly before lifting them from the tin.

Course: Main Course
Cuisine: American
Equipment: Skillet, 12-Cup Muffin Tin, Mixing Bowl, Instant-Read Thermometer

Korean-Inspired Gochujang Bacon-Wrapped Meatloaf Muffins with Sesame Slaw

These individual meatloaves pair savory beef with spicy-sweet gochujang and crisp bacon edges. A quick sesame slaw adds a cool, crunchy contrast to each warm muffin.

They’re a fun main dish for a weeknight dinner or a casual gathering. The muffins bake in a standard muffin tin, so they’re easy to portion and serve.

Korean-Inspired Gochujang Bacon-Wrapped Meatloaf Muffins with Sesame Slaw

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons finely chopped scallions, divided
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon garlic powder
• 8 thin slices bacon
• 2 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cups thinly sliced green cabbage
• 1 medium carrot, peeled and cut into thin matchsticks
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground beef, panko, egg, 1 tablespoon of the scallions, gochujang, soy sauce, ginger, and garlic powder. Mix gently until just combined.
• Divide the mixture into 8 equal portions. Shape each portion into a small loaf and place one in each greased muffin cup. Cut the bacon slices in half crosswise and wrap 2 pieces around the sides of each loaf, overlapping the ends slightly.
• Bake for 25 to 30 minutes, until the bacon is browned and the centers reach 160°F. Let the muffins rest in the tin for 5 minutes, then lift them out carefully.
• While the meatloaves bake, whisk the mayonnaise, rice vinegar, and sesame oil in a bowl. Add the cabbage and carrot, then toss to coat. Sprinkle the sesame seeds and remaining scallions over the slaw.
• Serve the warm meatloaf muffins with the sesame slaw.

merknader

For bacon that browns evenly, use thin slices and keep them snug around the meatloaves without stretching them too tightly. If you prefer milder heat, reduce the gochujang to 2 teaspoons, and toss the slaw just before serving so it stays crisp.

Course: Main Course
Cuisine: Korean-Inspired
Equipment: Standard Muffin Tin, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Bacon-Wrapped Meatloaf Muffins Stuffed with Mac and Cheese

These individual meatloaf muffins hide a creamy mac and cheese center, with bacon wrapped around each one for a crisp, savory finish. They bring the comfort of two family favorites together in a portion that’s easy to serve.

Make them for a weeknight dinner or a casual gathering when you want something hearty and fun to eat. The outside is tender and savory, while the cheesy pasta in the middle adds a creamy contrast.

Bacon-Wrapped Meatloaf Muffins Stuffed with Mac and Cheese

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup elbow macaroni
• 1 tablespoon butter
• 1/4 cup milk
• 3/4 cup shredded sharp cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 2 tablespoons ketchup, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices thin-cut bacon

fremgangsmåte

 

• Heat the oven to 375°F. Grease 8 cups of a standard muffin pan.
• Cook the macaroni according to the package directions until just tender. Drain it, then return it to the saucepan. Stir in the butter, milk, and 1/2 cup of the cheddar until the cheese melts and coats the pasta. Set aside.
• In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, 1 tablespoon of the ketchup, Worcestershire sauce, salt, and pepper. Mix gently just until combined.
• Divide the meat mixture into 8 portions. Press each portion into a muffin cup, then shape it around the bottom and sides to make a well. Divide the mac and cheese among the wells. Bring the meat mixture up around the filling to cover it, pinching the edges together.
• Wrap one slice of bacon around the top edge of each meatloaf muffin. Brush the remaining tablespoon of ketchup over the bacon.
• Bake for 25 to 30 minutes, until the meat is cooked through and the bacon is browned. If needed, broil for 1 to 2 minutes to crisp the bacon, watching closely. Let the muffins rest in the pan for 5 minutes before removing them.

merknader

Keep the mac and cheese filling slightly cool before stuffing so it is easier to portion. If the bacon needs more color, broil the muffins briefly at the end, and let them rest before serving so the filling stays in place when you lift them from the pan.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Saucepan, Mixing Bowl, Oven