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Bite-sized Bacon-Wrapped Meatloaves

These tiny Bacon-Wrapped Meatloaves are full of flavor and pack a punch of deliciousness. Suitable for breakfast, lunch, or dinner, they are Paleo, Whole30 compliant, gluten-free, and dairy-free. Perfect for meal prepping or sharing with friends, enjoy these little savory delights any time of day!
1
40 min
TOTAL TIME
206
CALORIES
$0.74
PER SERVING
Bite-sized Bacon-Wrapped Meatloaves
Ingredients
9 INGREDIENTS
12 SERVINGS
Fresh Oregano
1 tbsp fresh oregano
finely diced
Ground Beef
1/2 lbs ground beef
White Onion
1/2 whole white onion
finely diced
Salt
1 tsp salt
Garlic
3 cloves garlic
minced
Bacon
12 slices bacon
White Button Mushrooms
1 cup white button mushrooms
finely diced
Black Pepper
1 tsp black pepper
Spicy Italian Sausage
1/2 lbs spicy italian sausage
Directions
7 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 400 degrees Fahrenheit and line the bottom of the oven with a sheet of aluminum foil to catch any drippings.
2
Finely mince the garlic, dice the white onion and white button mushrooms, and finely dice the fresh oregano.
3
In a large mixing bowl, combine the minced garlic, diced onion, diced mushrooms, and diced oregano with the ground beef, spicy Italian sausage, black pepper, and salt. Mix well using your hands.
4
Divide the meat mixture into 12 equal-sized portions and shape them into small round balls, slightly smaller than the size of your muffin tin wells.
5
Wrap one slice of bacon around the edge of each meatloaf ball, ensuring that the bacon ends meet or slightly overlap. Cut bacon pieces to fit if necessary.
6
Place the bacon-wrapped meatloaf balls into the muffin tin wells, making sure they are snugly fit.
7
Bake for 30 minutes in the preheated oven. Remove from oven and allow to cool for at least 5 minutes before serving.
Health Info
Macros
1g
CARBS
17g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
KETO
LOW CARB
PALEO
WHOLE 30
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Frequently Asked Questions
Why does my meatloaf fall apart?
Why is my meatloaf dry and tough?
How do I add flavor to my meatloaf?
Should I cover my meatloaf when baking?
Can I make meatloaf without breadcrumbs?
What can I use instead of ketchup in my meatloaf mix?
How do I make my meatloaf juicy and not dry?
Why is there a puddle of liquid around my cooked meatloaf?
How can I get a nice crust on my meatloaf?
Can I cook meatloaf in a loaf pan?