Bacon wrapped mini meatloaves work well for weeknight dinners because they cook quicker than a regular size loaf. The bacon keeps the meat from drying out and adds flavor without extra steps. Here are 13 versions that use simple ingredients most people already keep on hand. Each recipe gives full instructions so you can pick one and start cooking right away. These ideas suit family meals or making a few ahead for later in the week.
Helpful Tips Before You Start
These tips will help the bacon crisp while keeping the mini meatloaves moist.
Pick Thin Sliced Bacon
Thin bacon cooks faster and wraps more evenly around small loaves. Thick slices often stay chewy in the middle.
Shape Uniform Portions
Divide the meat mixture into equal 3 to 4 ounce balls. Even sizes cook at the same rate and fit neatly in a muffin tin or on a sheet pan.
Overlap the Bacon Slightly
Start at the bottom and wrap upward with a small overlap. The overlap seals as it cooks and keeps the bacon from sliding off.
Use a Wire Rack
Place the wrapped loaves on a rack set over a baking sheet. This lets fat drain so the bottoms stay crisp instead of soggy.
Check Internal Temperature
Pull the meatloaves at 160 degrees. They finish cooking while they rest and stay juicier than if taken to 165.
BBQ Glazed Bacon-Wrapped Mini Meatloaves with Creamy Coleslaw and Cornbread
This recipe pairs smoky bacon-wrapped mini meatloaves with a sweet BBQ glaze. The creamy coleslaw brings a cool crunch on the side, and the cornbread adds a soft, slightly sweet contrast that rounds out the plate.
It works well for weeknight dinners when you want a full meal without much fuss. The combination gives you tender meat, crisp bacon, tangy sauce, and fresh vegetables in one sitting.
BBQ Glazed Bacon-Wrapped Mini Meatloaves with Creamy Coleslaw and Cornbread
Ingredienser
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 3/4 cup BBQ sauce, divided
- 8 slices bacon
- 2 cups shredded cabbage
- 1 carrot, shredded
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
fremgangsmåte
- Preheat the oven to 375°F. In a large bowl, mix the ground beef, onion, garlic, breadcrumbs, egg, 1/4 cup BBQ sauce, salt, and pepper until just combined.
- Divide the mixture into 4 equal portions and shape each into a small loaf. Wrap 2 slices of bacon around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet. Brush the tops with another 1/4 cup BBQ sauce. Bake for 25 minutes.
- While the meatloaves bake, stir together the cabbage, carrot, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper in a medium bowl to make the coleslaw. Set aside.
- In another bowl, whisk the cornmeal, flour, baking powder, milk, melted butter, and remaining 1/4 cup BBQ sauce until smooth. Pour into a greased 8-inch square pan.
- Add the cornbread to the oven for the last 20 minutes of the meatloaf bake time. Remove both when the meatloaves reach an internal temperature of 160°F and the cornbread is golden.
- Brush the baked meatloaves with the remaining 1/4 cup BBQ sauce. Serve each loaf with a scoop of coleslaw and a piece of cornbread.
merknader
Cuisine: American
Equipment: Baking sheet, Mixing bowls, Oven, 8-inch square pan
Italian Marinara Bacon-Wrapped Mini Meatloaves over Spaghetti with Parmesan
This recipe turns classic meatloaf into an Italian-inspired dinner by wrapping mini portions in bacon and pairing them with marinara sauce. The bacon adds a savory crunch that contrasts with the tender meat inside. It works well for weeknight meals when you want something hearty but still simple to prepare.
The finished dish brings together tangy tomato sauce, melted Parmesan, and al dente spaghetti for a balanced plate. The mini size makes portioning easy and helps the bacon crisp evenly during cooking.
Italian Marinara Bacon-Wrapped Mini Meatloaves over Spaghetti with Parmesan
Ingredienser
- 1 pound ground beef
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon
- 2 cups marinara sauce
- 12 ounces spaghetti
- 1/2 cup grated Parmesan cheese
fremgangsmåte
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix until evenly blended. Divide the mixture into four equal portions and shape each into a small loaf.
- Wrap two slices of bacon around each mini meatloaf, tucking the ends underneath. Place the wrapped loaves on the prepared baking sheet. Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees F and the bacon is crisp.
- While the meatloaves bake, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and return the pasta to the pot.
- Warm the marinara sauce in a small saucepan over medium heat. Divide the spaghetti among four plates. Top each portion with one bacon-wrapped meatloaf and spoon marinara sauce over the top. Sprinkle with Parmesan cheese before serving.
merknader
Cuisine: Italian
Equipment: Mixing bowl, Baking sheet, Large pot, Small saucepan
Spicy Jalapeño Cheese Bacon-Wrapped Mini Meatloaves with Mexican Rice and Black Beans
These mini meatloaves bring bold heat from fresh jalapeños and melted cheese inside a crispy bacon wrap. They pair well with a simple pot of Mexican rice and black beans for a filling weeknight dinner that feels a little special without extra effort.
The combination delivers smoky bacon, spicy bites, and savory meat in each portion alongside the seasoned rice and beans on the side.
Spicy Jalapeño Cheese Bacon-Wrapped Mini Meatloaves with Mexican Rice and Black Beans
Ingredienser
- 1 lb ground beef
- 2 jalapeños, finely diced
- 1 cup shredded cheddar cheese
- 8 slices bacon
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tbsp chopped fresh cilantro
- Lime wedges
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, diced jalapeños, shredded cheddar cheese, egg, breadcrumbs, chili powder, cumin, salt, and black pepper. Mix gently until just combined, then divide into four equal portions and shape each into a small loaf.
- Wrap two slices of bacon around each mini meatloaf, tucking the ends underneath. Place the wrapped loaves on the prepared baking sheet and bake for 25 to 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
- While the meatloaves bake, heat a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the rice, diced tomatoes with green chilies, and black beans. Bring to a simmer, then cover and cook for 18 minutes until the rice is tender. Stir in the chopped cilantro just before serving.
- Serve each mini meatloaf alongside a scoop of the rice and beans with lime wedges on the side.
merknader
Cuisine: Mexican
Equipment: Mixing bowl, baking sheet, large skillet, saucepan
Teriyaki Bacon-Wrapped Mini Meatloaves with Stir-Fried Vegetables and Jasmine Rice
This recipe blends sweet teriyaki glaze with smoky bacon around tender mini meatloaves. It works well for weeknight dinners when you want a complete meal without extra sides. The bacon adds crisp edges while the rice and vegetables keep the plate balanced and fresh.
The stir-fried vegetables bring bright crunch that contrasts the soft meatloaves and fluffy rice. Everything cooks in straightforward steps using one pan for the vegetables and a single sheet for the meatloaves.
Teriyaki Bacon-Wrapped Mini Meatloaves with Stir-Fried Vegetables and Jasmine Rice
Ingredienser
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup teriyaki sauce, divided
- 8 slices bacon
- 1 cup uncooked jasmine rice
- 2 tablespoons vegetable oil
- 3 cups mixed vegetables (broccoli florets, sliced carrots, bell pepper strips)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- Salt and pepper to taste
fremgangsmåte
- Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tablespoons of the teriyaki sauce, salt, and pepper. Mix until just combined.
- Divide the mixture into four equal portions and shape each into a small loaf. Wrap two bacon slices around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet and bake for 25 minutes. Brush the tops with the remaining 2 tablespoons of teriyaki sauce and bake 5 minutes more until the bacon is crisp and the internal temperature reaches 160°F.
- While the meatloaves bake, cook the jasmine rice according to package directions in a saucepan.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for 5 to 6 minutes until crisp-tender. Stir in the soy sauce and cook 1 minute longer.
- Serve the rice topped with the stir-fried vegetables and one bacon-wrapped meatloaf per person.
merknader
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Saucepan, Large Skillet
Mushroom and Swiss Bacon-Wrapped Mini Meatloaves with Garlic Roasted Potatoes
This recipe combines savory meatloaf packed with mushrooms and Swiss cheese, all wrapped in crispy bacon. The garlic roasted potatoes cook alongside for an easy one-pan dinner that feels special without much fuss. It works well for weeknight meals when you want something hearty and comforting.
The earthy mushrooms add moisture to the meat, while the melted Swiss brings a mild creaminess. Crispy bacon on the outside contrasts with the tender loaves and golden potatoes. The flavors stay balanced and family-friendly.
Mushroom and Swiss Bacon-Wrapped Mini Meatloaves with Garlic Roasted Potatoes
Ingredienser
- 1 lb ground beef
- 8 oz cremini mushrooms, finely chopped
- 1 small onion, diced
- 1 egg
- 1/2 cup breadcrumbs
- 1 cup shredded Swiss cheese
- 8 slices bacon
- 1.5 lbs baby potatoes, halved
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
fremgangsmåte
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Heat a skillet over medium heat and cook the mushrooms and onion until softened and any liquid evaporates, about 5 minutes. Let cool slightly.
- In a large bowl, combine the ground beef, cooked mushroom mixture, egg, breadcrumbs, half the Swiss cheese, and a pinch of salt and pepper. Mix gently until just combined.
- Divide the mixture into four portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
- Place the loaves on one side of the baking sheet. On the other side, toss the halved potatoes with olive oil, minced garlic, salt, and pepper, then spread them in a single layer.
- Bake for 25 to 30 minutes until the meatloaves reach 160°F internally and the bacon is crisp. Sprinkle the remaining Swiss cheese over the loaves for the last 5 minutes of baking.
- Remove from the oven, let rest for 5 minutes, then sprinkle with chopped parsley before serving.
merknader
Cuisine: American
Equipment: Large bowl, Skillet, Baking sheet
Buffalo Bacon-Wrapped Mini Meatloaves on a Crispy Romaine Salad with Blue Cheese Dressing
These mini meatloaves bring the heat of buffalo sauce inside a bacon wrap and pair it with a cool romaine salad. The combination gives you spicy, savory bites alongside crisp greens and creamy dressing, making it a good choice for weeknight dinners or casual get-togethers.
The dish balances rich meat with fresh vegetables so it feels hearty without being too heavy. It works well when you want something a little different from plain meatloaf or a basic salad.
Buffalo Bacon-Wrapped Mini Meatloaves on a Crispy Romaine Salad with Blue Cheese Dressing
Ingredienser
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/3 cup buffalo wing sauce, divided
- 1/4 cup finely chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon
- 2 romaine hearts, chopped
- 1/2 cup blue cheese dressing
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix the ground beef, breadcrumbs, egg, 1/4 cup buffalo wing sauce, celery, salt, and pepper until just combined.
- Divide the mixture into 4 equal portions and shape each into a small loaf.
- Wrap two slices of bacon around each loaf, tucking the ends underneath, and place the loaves on the prepared baking sheet.
- Brush the tops of the loaves with the remaining buffalo wing sauce.
- Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees and the bacon is crisp.
- While the meatloaves bake, toss the chopped romaine in a large bowl with the blue cheese dressing.
- Serve each meatloaf on a bed of the dressed romaine.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Cheeseburger-Style Bacon-Wrapped Mini Meatloaves with Loaded Baked Fries
This recipe turns classic cheeseburger flavors into individual bacon-wrapped meatloaves that stay juicy inside with melted cheese and tangy bits mixed in. The loaded baked fries round out the meal with crispy potatoes topped with the same cheese and fresh finishes, making it a solid choice for family dinners or casual weekend cooking.
The bacon adds a crisp outer layer while the meatloaves carry the familiar ketchup, mustard, and pickle notes. Everything bakes together on sheet pans for easy cleanup and balanced textures from tender beef to golden fries.
Cheeseburger-Style Bacon-Wrapped Mini Meatloaves with Loaded Baked Fries
Ingredienser
- 1 pound ground beef
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 cup chopped pickles
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 4 medium russet potatoes
- 1/2 cup sour cream
- 2 green onions, sliced
- Salt and pepper
fremgangsmåte
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- In a mixing bowl, combine the ground beef, diced onion, chopped pickles, ketchup, yellow mustard, half of the shredded cheddar cheese, and a pinch of salt and pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
- Place the bacon-wrapped meatloaves on one baking sheet. Cut the potatoes into thin fries, toss with salt and pepper, and spread them on the second baking sheet.
- Bake both sheets for 25 to 30 minutes until the bacon is crisp and the meatloaves reach 160 degrees inside. In the last five minutes, sprinkle the remaining cheddar cheese over the fries.
- Remove from the oven. Top the fries with sour cream and sliced green onions, then serve alongside the meatloaves.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Greek Feta and Olive Bacon-Wrapped Mini Meatloaves with Tzatziki and Warm Pita
This recipe adds Greek flavors to classic bacon-wrapped meatloaves. Salty feta and briny olives blend into the ground meat for a savory mix that pairs well with cool tzatziki. It makes a solid choice for weeknight dinners when you want something quick but still satisfying.
The bacon turns crisp during baking while the mini loaves stay moist inside. Warm pita on the side lets everyone build their own bites with the creamy sauce.
Greek Feta and Olive Bacon-Wrapped Mini Meatloaves with Tzatziki and Warm Pita
Ingredienser
- 1 pound ground lamb
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon
- 1 cup plain Greek yogurt
- 1 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 4 pita breads
fremgangsmåte
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground lamb, feta cheese, olives, onion, garlic, oregano, salt, and black pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small oval loaf.
- Wrap each loaf with two slices of bacon, tucking the ends underneath.
- Place the wrapped loaves on the prepared baking sheet. Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
- While the meatloaves bake, stir together the Greek yogurt, grated cucumber, lemon juice, and dill in a small bowl to make the tzatziki.
- Warm the pita breads in the oven for the last 3 minutes of baking time or in a dry skillet until soft.
- Serve the meatloaves with the tzatziki and warm pita on the side.
merknader
Cuisine: Mediterranean
Equipment: Mixing bowl, Baking sheet, Oven
Pineapple Bacon-Wrapped Mini Meatloaves with Coconut Rice and Grilled Pineapple
This recipe brings together sweet pineapple inside the meatloaves and crispy bacon on the outside for a balanced savory and sweet main dish. The coconut rice adds a creamy base while the grilled pineapple slices on top give a caramelized finish. It works well for weeknight dinners when you want something a little different from plain meatloaf but still easy to put together.
The mini size helps the bacon crisp evenly and makes portioning simple for four people. Each bite combines juicy meat, tender rice, and slightly charred fruit without extra sauces or sides.
Pineapple Bacon-Wrapped Mini Meatloaves with Coconut Rice and Grilled Pineapple
Ingredienser
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- ½ cup diced pineapple
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 slices bacon
- 1 cup jasmine rice
- 1 (13.5-oz) can coconut milk
- ½ cup water
- 4 pineapple slices
- 1 tbsp oil
fremgangsmåte
- Preheat the oven to 375°F. In a mixing bowl combine the ground beef, breadcrumbs, egg, diced pineapple, garlic powder, salt, and black pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet and bake for 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
- While the meatloaves bake, combine the jasmine rice, coconut milk, water, and remaining salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender.
- Brush the pineapple slices with oil. Grill or pan-sear them for 2 to 3 minutes per side until lightly charred.
- Fluff the coconut rice with a fork. Serve each meatloaf over a scoop of rice and top with one grilled pineapple slice.
merknader
Cuisine: American
Equipment: Mixing bowl, baking sheet, saucepan, grill pan
Korean Gochujang Bacon-Wrapped Mini Meatloaves with Kimchi Fried Rice
These mini meatloaves bring together savory ground beef and spicy gochujang, all wrapped in crisp bacon. The side of kimchi fried rice adds tangy crunch and balanced heat, making the whole plate a satisfying weeknight dinner with bold Korean flavors.
The recipe works well when you want something a little different from plain meatloaf but still easy to portion and serve. The bacon keeps the meat moist while the rice soaks up the gochujang flavor.
Korean Gochujang Bacon-Wrapped Mini Meatloaves with Kimchi Fried Rice
Ingredienser
- 1 pound ground beef
- 3 tablespoons gochujang
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 8 slices bacon
- 3 cups cooked white rice
- 1 cup chopped kimchi
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 4 eggs
fremgangsmåte
- Mix the ground beef, gochujang, egg, panko breadcrumbs, and salt in a bowl until evenly combined. Divide the mixture into 8 equal portions and shape each into a small loaf. Wrap one slice of bacon around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet and bake at 400 degrees F for 25 minutes until the bacon is crisp and the meat reaches 160 degrees F inside.
- While the meatloaves bake, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped kimchi and cook for 2 minutes.
- Add the cooked rice, soy sauce, and sesame oil to the skillet. Stir everything together and cook for 4 to 5 minutes until the rice is hot and slightly crisp in spots. Remove from heat and stir in the sliced green onions.
- In a separate skillet, fry the 4 eggs sunny-side up or over easy. Serve two meatloaves per person with a scoop of kimchi fried rice and one fried egg on top.
merknader
Cuisine: Korean
Equipment: Mixing Bowl, Baking Sheet, Large Skillet
Sun-Dried Tomato Basil Bacon-Wrapped Mini Meatloaves with Creamy Polenta
This recipe brings together classic Italian flavors in a comforting format that works well for weeknight dinners or casual weekend meals. The mini meatloaves stay moist inside while the bacon wraps create a crisp edge, and the creamy polenta provides a smooth base that soaks up the pan juices.
The sun-dried tomatoes add a sweet-tangy note that pairs with fresh basil, while the polenta keeps everything balanced without feeling heavy. It is a reliable choice when you want something a little different from plain meatloaf.
Sun-Dried Tomato Basil Bacon-Wrapped Mini Meatloaves with Creamy Polenta
Ingredienser
- 1 pound ground beef
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup fresh basil, chopped
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices bacon
- 1 cup polenta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl combine the ground beef, sun-dried tomatoes, basil, egg, breadcrumbs, garlic powder, salt, and pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath.
- Place the wrapped loaves on a baking sheet and bake for 30 to 35 minutes until the internal temperature reaches 160 degrees and the bacon is browned.
- While the meatloaves bake, bring the chicken broth to a boil in a medium saucepan. Whisk in the polenta and reduce heat to low. Simmer for 5 minutes, stirring often.
- Stir the heavy cream, Parmesan, and butter into the polenta. Continue cooking for another 3 to 4 minutes until thick and creamy. Serve the meatloaves on top of the polenta.
merknader
Cuisine: Italian
Equipment: Large mixing bowl, Baking sheet, Medium saucepan, Whisk
Chipotle Bacon-Wrapped Mini Meatloaves with Avocado Corn Salsa and Lime Rice
These mini meatloaves bring smoky heat from chipotle peppers balanced by the crisp bacon wrap. The avocado corn salsa adds cool creaminess and freshness, while the lime rice serves as a simple, bright base that pulls everything together. This meal works well for weeknight dinners or casual gatherings when you want something filling with a bit of contrast in flavors and textures.
The bacon keeps the meatloaves moist during baking, and the salsa comes together quickly while the rice simmers. It creates a complete plate without needing extra sides.
Chipotle Bacon-Wrapped Mini Meatloaves with Avocado Corn Salsa and Lime Rice
Ingredienser
- 1 pound ground beef
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices bacon
- 1 cup uncooked white rice
- Juice and zest of 2 limes, divided
- 2 avocados, diced
- 1 cup corn kernels
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt for salsa
fremgangsmåte
- Mix the ground beef, chipotle peppers, breadcrumbs, egg, salt, and black pepper in a bowl until just combined. Divide the mixture into 8 equal portions and shape each into a small loaf.
- Wrap each mini meatloaf with one slice of bacon, tucking the ends underneath. Place them on a baking sheet and bake at 375°F for 25 to 30 minutes until the bacon is crisp and the internal temperature reaches 160°F.
- While the meatloaves bake, cook the rice according to package directions. Once cooked, stir in the zest and juice of one lime.
- Combine the diced avocados, corn kernels, red onion, cilantro, remaining lime juice and zest, and salt in a bowl. Toss gently to mix without mashing the avocado.
- Serve the meatloaves over the lime rice and top with the avocado corn salsa.
merknader
Cuisine: Mexican
Equipment: Baking sheet, Mixing bowl, Saucepan
Apple Sage Bacon-Wrapped Mini Meatloaves with Roasted Butternut Squash and Brussels Sprouts
This recipe brings together sweet apple and earthy sage inside tender mini meatloaves wrapped in crisp bacon. The roasted butternut squash and Brussels sprouts cook alongside, soaking up the bacon drippings for extra flavor. It makes a satisfying weeknight dinner that feels a little special without much extra work.
The apple adds a gentle sweetness that balances the savory meat and herbs. Bacon keeps the loaves moist while adding a salty crunch on the outside. Roasted vegetables turn golden and tender, creating a complete meal on one pan.
Apple Sage Bacon-Wrapped Mini Meatloaves with Roasted Butternut Squash and Brussels Sprouts
Ingredienser
- 1 pound ground turkey
- 1 apple, peeled and diced
- 2 tablespoons fresh sage, chopped
- 1 egg
- 1/2 cup breadcrumbs
- 8 slices bacon
- 1 butternut squash, cubed
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
fremgangsmåte
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the ground turkey, diced apple, chopped sage, egg, breadcrumbs, half the salt, and half the pepper. Mix until evenly blended.
- Divide the mixture into 4 equal portions and shape each into a small loaf. Wrap each loaf with 2 slices of bacon, tucking the ends underneath.
- Place the wrapped meatloaves on one side of the baking sheet. Toss the cubed butternut squash and halved Brussels sprouts with the olive oil and remaining salt and pepper. Spread the vegetables on the other side of the baking sheet.
- Bake for 25 to 30 minutes until the bacon is crisp and the internal temperature of the meatloaves reaches 165 degrees F. Stir the vegetables once halfway through cooking for even browning.
merknader
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife
