Individual Bacon Wrapped Meatloaf

by Sabrina Snyder

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9 Comments

5 from 5 votes
6 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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Individual Bacon-Wrapped Meatloaf is a fun, perfectly portioned twist on a classic comfort dinner, with juicy flavor and a savory glaze.

If you’ve tried our recipe for Bacon-Wrapped Meatloaf, this is an easy way to make meatloaf into individual servings. The individual meatloaf muffins are fun, cute, and you don’t have to worry about slicing the meatloaf.

Sabrina’s Individual Bacon-Wrapped Meatloaf Recipe

Meatloaf is an old-fashioned dinner that a lot of us grew up on. This recipe takes the classic ingredients like ketchup, Worcestershire sauce, ground beef, and brown sugar to make the ultimate meatloaf. Then we add something extra by wrapping it in bacon. It’s always great to put a new spin on an old favorite, and wrapping meatloaf in bacon seems like the perfect way to do that. It’s the perfect Weeknight Dinner that your whole family is sure to love!

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Dinner, then Dessert

Individual Bacon Wrapped Meatloaf Recipe

Individual Bacon-Wrapped Meatloaf is a fun, perfectly portioned twist on a classic comfort dinner, with juicy flavor and a savory glaze.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
beef roll wrapped in a pork strip on a plate with broccoli and mashed potatoes
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Ingredients
 

  • 1 1/2 pounds ground beef , 90/10
  • 1/4 yellow onion , minced
  • 2 cloves garlic , minced
  • 2 tablespoon Worcestershire sauce
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 pound bacon

Meatloaf glaze:

  • 1/3 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl mix the ground beef, onion, garlic, Worcestershire sauce, eggs, breadcrumbs, salt, and pepper until just combined.
  • Separate the meat mixture into 6 mounds.
  • Wrap each piece of meat with two slices of overlapping bacon around the side and secure with 2 toothpicks.
  • Bake for 35-40 minutes.
  • In a seperate bowl, combine the ketchup, brown sugar, yellow mustard, and Worcestershire sauce making the glaze.
  • Glaze with sauce then bake for 10 minutes.

Nutrition

Calories: 693kcal | Carbohydrates: 20g | Protein: 49g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 2071mg | Potassium: 871mg | Fiber: 1g | Sugar: 10g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 4mg

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About this Recipe

It won’t be a shock to anyone who’s followed the blog for a while that we LOVE bacon. Seriously, is there any dinner that isn’t even better with some bacon? Whether it’s Bacon-Wrapped Garlic Chicken, Bacon Mac and Cheese, or even Bacon-Wrapped Hotdogs, bacon can take your favorite comfort food and make it even more tasty. 

Chef’s Note: Individual Servings

Not only is this meatloaf recipe wrapped in bacon, but it’s also made into individual meatloaf servings. Instead of making a whole loaf and slicing it into pieces, this recipe makes 6 meatloaf muffins, so everyone can enjoy their own. This is great for a fun dinner that kids will love, or as a packed lunch. Making the meatloaf into individual servings makes it way more portable, so they’re great to take to work or school. 

Can This Be Made Ahead of Time?

Another thing that makes these mini meatloaves great for lunch is that they’re freezer-friendly. You can keep Individual Bacon Wrapped Meatloaf in the freezer for up to 6 months. Take one meatloaf muffin out of the freezer at a time to defrost it and bring to lunch, and they’re like ready-made frozen meals. 

How to Store

  • Serve: Don’t leave your individual meatloaves at room temperature for more than 2 hours. 
  • Store: You can keep your meatloaf in the fridge for 3-4 days. Let the meatloaf cool to room temperature, then store it in an airtight container. Wrap the Individual Meatloaves in plastic wrap so they don’t stick together in the container. 
  • Freeze: Keep Bacon Wrapped Meatloaf in the freezer for 3-4 months. Wrap each meatloaf in tin foil individually and put them in an airtight container. 

Variations

  • Bacon: If you want to change up the bacon used in this recipe, you can use turkey bacon or even try using candied bacon for some extra sweetness. 
  • Meat: You can change the meat mixture by using any kind of ground meat instead of ground beef. Try ground turkey or ground chicken. 
  • Add-ins: There are so many different ingredients you can add in for different flavors in your Individual Meatloaves. Try mixing in garlic powder, Italian seasoning, or parsley with the meat mixture. You can also change up the glaze by using BBQ sauce or lemon juice. 
  • Gluten-free: If you need a gluten-free recipe, you’ll have to replace the panko breadcrumbs in the recipe. Break gluten-free bread into crumbs and give it some time to dry out before adding it to the meat mixture. 

More Delicious Bacon Recipes

Individual Meatloaf Pin image

These photos were in a previous version of this post:

Individual Meatloaf in baking dish with ketchup glaze
Individual Meatloaf in baking dish
Individual Meatloaf on plate with mashed potatoes and broccoli
Individual Meatloaf on plate with mashed potatoes and broccoli

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Have made this and hubby loved it-this from a man that will not even talk meatloaf in his house!! When he was small he saw his mom make a meatloaf with her hands and thought that was awful! Again, thanks for another great recipe. Have a great rest of you week!

    Reply

  2. Made this last night for dinner and omg, INSANELY good!

    My regular meatloaf recipe is delicious, and a family favorite; however, it’s a lot of work (it’s loaded with veggies, so, requires substantial prep time) so I don’t make it often. And I never thought I’d love another meatloaf as much…

    But THIS was so easy – and, hello: BACON!

    I used 1lb extra lean ground turkey breast and 1lb of 93/7 ground beef and added just a little bit of bbq sauce to the mixture, otherwise followed recipe as written.

    Just yum, yum, yum, yumminess. 🙂 One very happy family and excited mom/wife to have a new easy go-to that will please everyone. THANK YOU!!!

    Reply

  3. Delicious! My husband said he could have eaten the whole meatloaf, it was that good. And I agree.

    Both the meat and the sauce had tons of flavor. This is my new go-to recipe. Thanks so much!

    Reply

  4. This was delicious and was so pretty served on a tray. The only issue I had was that the bacon never crisp. I cooked the meat loaves a little longer hoping the bacon would crisp somewhat. Any suggestions because this looks elegant enough to serve guests and I want to use this recipe again! Thank you for providing so many wonderful recipes. My husband asks for your Mongolian beef whenever I ask him to suggest a meal. It’s delicious also.

    Reply

    1. Hi Jennie! I realize this comment is very old, so I am so sorry for the delay in replying.

      You could par cook the bacon if you find yours isn’t browning. Just cook it halfway then wrap. Was your bacon thick cut? Mine was standard thickness pulled just a bit tight.

      I’m glad you both love the Mongolian beef, that is one of my favorites too!

      Reply

  5. Hi Sabrina..I made your mini meat loaves today for dinner..they were fun to make and delicious..my bacon was a tad thicker than yours, it was all I had but it did fine..I loved the idea of mini meat loaves..thank you for sharing..you’re such a great cook!

    Reply