Preheat your oven to 375°F / 190°C.
Grease 8 wells of a standard-size muffin pan or line them with parchment paper liners.
Gently press one slice of partially cooked bacon around the inside wall of each of the 8 prepared muffin wells, creating a bacon ring.
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.
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.
Divide the meat mixture evenly among the 8 bacon-lined muffin wells, packing it down gently to the top of the bacon.
Brush the top of each mini meatloaf with a little extra sugar-free ketchup for that classic tangy glaze.
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.
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.
Don't overmix the meat mixture!
Combine the until they are just incorporated. Overworking the ground beef can result in dense, tough meatloaves.
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.
