My sister and Derek both requested that I make meatloaf, so I figured this was a chance for me to tweak my tried and true recipe. A big worry of mine when I make meatloaf is it cooking all the way through without getting dried out. These mini meatloafs, aka meatloaf muffins stay nice and moist and the whole being wrapped in bacon part doesn’t hurt either.
I made some other tweaks to my original recipe including adding an onion to the mix and using dried breadcrumbs instead of milk-soaked bread. The meatloaf was a hit and serving it up with peas and mashed potatoes made for the perfect comfort food meal as we enter the fall season.
makes 12 muffins (serves 4-6)
1 small onion, quartered
Handful flat leaf parsley (about 1/4 cup)
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon milk
1/4 teaspoon seasoned salt or cajun seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/3- 1 1/2 pounds ground beef
6 slices thin cut bacon, halved
1/2 cup ketchup
3 tablespoons brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Tabasco to taste
Preheat oven to 350 degrees. Finely chop the onion and parsley in a food processor. Thoroughly combine the onion/parsley mix, breadcrumbs, cheese, egg, milk, seasoning, salt and pepper in a medium bowl. Add the ground beef and gently stir to combine (use your hands!). Line a muffin tin with the halved bacon slices. Divide the meatloaf mixture into 12 balls and place in the muffin tin.
Make the sauce: add ketchup, brown sugar, mustard, hot sauce and worcestershire in a mixing bowl. Stir together. Top each meatloaf muffin with a spoonful of sauce prior to baking, reserving the remaining sauce for serving.
Bake muffins for 20 minutes. Using tongs, place the muffins on a foil-lined baking sheet and bake for an additional 10 minutes. Top with additional sauce before serving.