Individual Bacon Wrapped Meatloaf

Yesterday was Sunday and Sundays scream “eat meatloaf”.

Well it doesn’t really.
Sundays generally don’t scream anything…it’s a pretty passive day.
If anything, it might whisper “go back to bed cause it’s going to be a long week”.

Yesterday was May 4th and May is not a month that you generally think of meatloaf.  May is the month you start dreaming up really great bbq recipes.  But, this “spring” thing is realy struggling to make an appearance.
So I figured I should make meatloaf on this cool Sunday…cause I hopefully won’t be thinking meatloaf for a while.
Here’s hoping, right?

Come on summer…you can do it!


700-1000 g meat (use any combination you like but my favourite is 1/3 beef, 1/3 pork and 1/3 veal)
1 small onion, finely chopped
2-3 cloves garlic, minced
pinch salt
1 tsp pepper
2 tsp smoked paprika (or regular if you don’t have this)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 c bread crumbs (I used fresh breadcrumbs – 2 slices of bread pulsed in a food processor – this makes for a more moist loaf)
1 egg
1 c grated cheese (I used asiago…you can use any stronger cheese…even cheddar)
1 tbsp honey
1 small can tomato paste
1 tbsp rosemary, crushed

1 pkg bacon


1/4 c ketchup
2 tbsp honey
1 tbsp dijon mustard
1 tsp sriracha


1.  Preheat the oven to 375. In a large bowl, mix all ingredients (except bacon).  Mix gently with your hands and set aside.


2.  Cut your bacon slices in half.


3.  In small ramekins (or even large muffin tins), line the bottom and edges of each ramekin like this (above).


4.  Fill the ramekins with the meat mixture.


5.  In a small pot, mix the glaze ingredients and simmer for 10 minutes; set aside.


6.  Cook the mini meatloaves for 20 minutes.  Take out of your oven and, working with one ramekin at a time, drain the oil from each portion (by placing a spatula over the top and tipping it over to pour out the oil).  Turn them out and place them on a baking sheet, bacon side up .
7.  If you have a pork aversion, you don’t even need to use bacon (see top right).  Place back in the oven and increase the temperature to 400…crisp up the meatloaves for about 10 minutes (if you’re not using bacon, skip this step).


8.  Pull out of the oven and brush with the glaze. Put under the broiler to brown the loaves. Now, whip up some awesome mashed or scalloped potatoes and place one of these babies on top.  Serve along side a great salad and you are all set.


Happy Sunday dinner!

No Comments Yet.

Leave a Reply

Show Buttons
Hide Buttons