These mini meatloaves are a fun way to make an old dinner standby. In this recipe, ground beef is generously seasoned with onion soup mix for extra flavor. Then it is wrapped in bacon and topped with a ketchup steak sauce glaze.
My family loves this meatloaf recipe. Instead of making one large loaf, each person gets their own mini bacon wrapped meatloaf. It’s an easy and delicious way to satisfy a comfort food craving even on a busy weeknight.
This easy meatloaf recipe is my go-to for a quick meal but when I have some time on my hands, I’ll make a turkey meatloaf that’s flavored with sauteed mirepoix and topped with bacon. Another comfort food favorite around here is a stovetop pot roast that is perfect for Sunday dinner and these turkey Salisbury steaks with mushroom gravy.
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Ingredients
- Ground beef – We use ground sirloin, which is pretty lean, but if you want a little fat for flavor use ground round or chuck.
- Seasoning – This meatloaf gets a ton of flavor from an onion soup mix; we use Lipton Recipe Secrets for ours. Garlic powder, kosher salt and black pepper add even more flavor to the ground beef.
- Condiments – Ketchup is a typical condiment used in meatloaf and we use it here, along with steak sauce (we use A1 brand) and Worcestershire sauce, which works great with beef.
- Binders – An egg and plain breadcrumbs do a great job holding the ground beef together to make a loaf.
- Bacon – Use regular or thin cut bacon for best results.
Recipe tips
- Try not to overwork the meat mixture when combining the ingredients. Mix it just enough to ensure the ingredients are incorporated. Same advice goes when forming the loaves.
- Use regular or thin cut sliced bacon to wrap the meatloaves. If the bacon is too thick it will throw off the cooking time.
- You can eliminate the bacon and/or the ketchup steak sauce glaze in this recipe if desired, the mini meatloaves will still be delicious. If you are not wrapping them in bacon, then check the internal temperature after 25-30 minutes when baking and adjust accordingly.
- Use ground beef that has a low-fat content for these little meatloaves. Try for around 85-90% lean 10-15% fat. Good choices include:
- Ground sirloin – 90-92% lean to 8-10% fat
- Ground round – 85-90% lean to 10-15 % fat
- Ground chuck – 80-85% lean to 15-20% fat
Instructions
Preheat Oven to 350°F. Lightly spray a baking sheet with cooking spray.
Add the ground meat, onion soup mix, salt, pepper, garlic powder, ketchup, steak sauce, Worcestershire sauce, eggs, and breadcrumbs to a large bowl. Mix the ingredients together until they are incorporated. It is best to use your hands to get the ingredients thoroughly combined without overmixing.
Divide the meatloaf mixture into 6 equal parts. Each will weigh about 6-7 ounces. Form each part into loafs. Try to make them equally thick so that they cook at the same rate. Place them on the greased baking sheet.
Wrap each meatloaf in bacon. Use one strip per piece. The starting point and ending point should be under the loaf. If the slice of bacon is not reaching, stretch it gently until it does. Place it on the baking sheet and repeat with the remaining pieces.
Make a tasty glaze for the tops, if desired. Combine 3 tablespoons of ketchup and 1 teaspoon of steak sauce in a small bowl, stir well to combine. Brush or spoon the ketchup glaze on the top of each meatloaf.
Bake the mini meatloaves in the preheated oven for 35-40 minutes or until the internal temperature of the largest piece (at its thickest part) reaches at least 160°F., use an instant read thermometer to make sure.
Serve with a side of mashed potatoes and green beans (like we do). Other great side dish ideas include this chicken flavored rice, easy creamed spinach, or flavorful garlic parsley potatoes.
Make ahead and storing
You can prepare and assemble the meatloaves up to one day ahead of time. Prepare them as directed except do not top with the ketchup glaze, leave that until right before baking. When the mini meatloaves are assembled cover them thoroughly with plastic wrap or aluminum foil and refrigerate.
Store leftover meatloaf in an airtight container in the refrigerator for up to 2 days. To freeze the meatloaf, allow it to cool and store it in an airtight container, freeze for 3-4 months.
You may also like these comfort food dinner ideas:
- Chicken Pot Pie Soup
- Ground Turkey Tater Tot Casserole
- Chili Cornbread Casserole
- Cheeseburger Macaroni
- Baked Ziti with Sausage
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Mini Meatloaves
Ingredients
- 2 pounds Ground Beef we use ground sirloin, but ground round and ground chuck will work as well
- 1 packet Onion Soup Mix like Lipton Recipe Secrets
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Ketchup plus extra 3 tablespoons for the top glaze, optional
- 1 tablespoon Steak Sauce plus extra 1 teaspoon for the top glaze, optional
- 1 teaspoon Worcestershire Sauce
- 1 Large Egg
- ⅔ cup Plain Breadcrumbs
- 6 Slices Bacon regular or thin cut
Instructions
- Preheat Oven to 350°F
- Lightly spray a baking sheet with cooking spray.
- Add the ground meat, onion soup mix, salt, pepper, garlic powder, ketchup, steak sauce, Worcestershire sauce, eggs, and breadcrumbs to a large bowl. Mix the ingredients together until they are incorporated. It is best to use your hands to get the ingredients thoroughly combined without overmixing.
- Divide the meatloaf mixture into 6 equal parts. Each will weigh about 6-7 ounces.
- Form each part into loafs. Try to make them equally thick so that they cook at the same rate. Place them on the greased baking sheet.
- Wrap each meatloaf in bacon. Use one strip per piece. The starting point and ending point should be under the loaf. If the slice of bacon is not reaching, stretch it gently until it does. Repeat with the remaining pieces.
- Make a glaze for the tops, if using. Combine 3 tablespoons of ketchup and 1 teaspoon of steak sauce in a small bowl, stir well to combine. Brush or spoon the ketchup glaze on the top of each meatloaf.
- Bake the mini meatloaves in the preheated oven for 35-40 minutes or until the internal temperature of the largest piece (at its thickest part) reaches at least 160°F., use an instant read thermometer to make sure.
- Serve the meatloaf with a side of mashed potatoes and green beans (like we do) or with your favorite side dish.
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