Let’s be honest, meatloaf can be a bit… boring. I used to think so too! But these aren’t your grandma’s meatloaves. We’ve ditched the dry breadcrumbs for savory cheese and wrapped each perfectly portioned mini loaf in a crispy bacon hug. This low-carb twist on a classic comfort food is a game-changer for weeknight dinners. They’re juicy, flavorful, and ridiculously easy to make in a muffin tin. Trust me, you’re going to fall in love with meatloaf all over again!
Ingredients
• 8 slices bacon, partially cooked
• 1 pound / 450 g ground beef
• 1 cup / 113 g shredded cheddar cheese
• 1 large egg
• ½ cup / 120 ml sugar-free ketchup, plus extra for topping
• ¼ cup / 60 g chopped dill pickles
• 2 tablespoons / 15 g dried minced onions
• 1 tablespoon / 15 ml Worcestershire sauce
• ¼ teaspoon / 1.5 g salt
• ½ teaspoon / 1 g ground black pepper
Instructions
1. Preheat your oven to 375°F / 190°C. Grease 8 wells of a standard-size muffin pan or line them with parchment paper liners.
2. Gently press one slice of partially cooked bacon around the inside wall of each of the 8 prepared muffin wells, creating a bacon ring.
3. In a large mixing bowl, add the ground beef, shredded cheddar cheese, egg, ½ cup of sugar-free ketchup, chopped pickles, minced onions, Worcestershire sauce, salt, and pepper.
4. Using your hands, mix the until they are just combined. Be careful not to overwork the meat, as this can make the final meatloaves tough.
5. Divide the meat mixture evenly among the 8 bacon-lined muffin wells, packing it down gently to the top of the bacon.
6. Brush the top of each mini meatloaf with a little extra sugar-free ketchup for that classic tangy glaze.
7. Bake for 30 minutes, or until the meatloaves are cooked through and an instant-read thermometer inserted into the center registers 160°F / 71°C.
8. Let the mini meatloaves rest in the pan for 5 minutes before carefully removing them. This helps them hold their shape. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• is an estimate per serving (2 mini meatloaves) and may vary based on the specific used.
• Calories: 450 kcal
• Protein: 35 g
• Fat: 32 g
• Carbohydrates: 6 g
• Net Carbs: 5 g
• Fiber: 1 g
Pro Tips
• To partially cook the bacon, bake it on a wire rack at 400°F / 200°C for about 10 minutes. It should be pliable, not crispy, so it can easily wrap inside the muffin cups.
• Don’t overmix the meat mixture! Combine the until they are just incorporated. Overworking the ground beef can result in dense, tough meatloaves.
• For an extra flavor boost, swap the cheddar for smoked gouda or a spicy pepper jack cheese.
• Let the meatloaves rest in the muffin pan for 5-10 minutes after baking. This allows the juices to redistribute, ensuring a moist and tender result.
FAQ
Q: Do I have to pre-cook the bacon for this recipe
A: Yes, partially cooking the bacon is a crucial step. It ensures the bacon gets crispy and renders some fat, preventing the mini meatloaves from becoming too greasy while they bake. Cook it until it’s pliable but not yet crisp so it can easily line the muffin cups.
Q: Can I use a different type of ground meat
A: Absolutely. Ground turkey or ground pork would also work well. For leaner meats like turkey, consider using a higher fat percentage (like 85/15) or adding a little extra fat to keep the meatloaves moist and flavorful.
Q: How do I store and reheat leftovers
A: Store leftover mini meatloaves in an airtight container in the refrigerator for up to 5 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave them for a quicker option.
Q: Can I make these mini meatloaves ahead of time
A: Yes, this is a great make-ahead recipe. You can assemble the mini meatloaves in the muffin tin, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking from cold.
