Bacon-Wrapped Little Loaves
Submitted by burgoon
Individual mini meatloaves stuffed with cheddar cheese, wrapped in crisscrossed bacon, and baked until juicy. Portion-controlled comfort food the whole family will dig into.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minMini meatloaves are everything a big meatloaf wishes it could be: more crispy edges, faster cooking, and built-in portion control.
These little guys pack cheddar cheese, chopped onion, green bell pepper, and a splash of lemon juice right into the ground beef mixture for a tangy, savory bite.
Each loaf gets wrapped in crisscrossed bacon strips that render and crisp in the oven, basting the meat as they cook.
Make six at a time, and dinner comes together in just over an hour with almost no hands-on work.
Kitchen Tips
- Shape the loaves with wet hands so the meat doesn’t stick. Compact them firmly so they hold together during baking.
- Tuck the bacon ends underneath each loaf to keep them from curling up as they cook.
- Bake on a rack set inside the pan so the fat drains away and the bacon crisps on all sides instead of sitting in grease.
- Let them rest for 5 to 10 minutes after baking. The juices redistribute and the loaves slice much cleaner.
Ingredients
Directions
Heat the oven to 350℉ (180℃). Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves.
Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
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