The first time I made mini meatloaf smothered in bacon jam, these were Pete’s exact words, “This is in the top five Lisa meals ever.”

So when you make these, you can rest assured that your family will love them from day one.

You’ll even get someone who doesn’t like meatloaf to love them because, well, that someone is me.

I’m not a meatloaf fan. I don’t like the concept of it, honestly. A huge loaf of meat. Just meat. A lump of meat just sitting there. And you cut off a slice off and eat it.

No thanks. I also don’t like steak, partially for the same reason.

I recently found out that Pete’s dad is the same way (about meatloaf; he’s cool with steak), so I know we can’t be the only ones.

But mini meatloaf. That’s perfect. I make muffin-bottom sized meatloaf, and that’s totally okay with my brain. Plus, mini meatloaf just looks so cute on your plate when you serve it.

And it’s so much easier than actually cooking a loaf of meat.

Mini Meatloaf Smothered In Bacon Jam Recipe

If you want, you can adapt this recipe to make a full meatloaf, but mini meatloaves are so much more fun.

Mini Meatloaf Smothered In Bacon Jam Ingredients:

• 16 oz. ground beef
• 1/2 cup Italian breadcrumbs
• 1/2 onion
• 3 cloves garlic
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 oz. bacon jam

How To Make Mini Meatloaf Smothered In Bacon Jam:

Pre-heat your oven to 350.

Finely dice the onion and garlic. The smaller, the better because remember, these are mini meatloaves.

In a bowl, combine the ground beef, onion, garlic, egg, seasoning, and half the breadcrumbs. Start by using a fork to break up the egg, but then, just get in their with your hands.

Once things start to combine, add the other half of the breadcrumbs.

Mix just until you form a ball. You don’t want to overmix because you’ll end up with really tough mini meatloaves.

Separate the ball into 12 equal pieces.

Take one piece. Roll it in your hands to form a ball, then put it in the cavity of a 12-cavity round muffin pan

Continue with the other 11 pieces.

Use your finger or the back of a spoon to flatten the balls until they fill the entire width of the muffin pan cavity.

Use your finger to add a small dimple in the middle of each mini meatloaf.

Bake for 15 minutes.

Spoon bacon jam on top of each meatloaf. Bake for an additional 15 minutes.

The mini meatloaves will pop out of the pan when they’re done (even if it’s pan that’s not non-stick).

Plate them, then take any juice left behind in the muffin pan cavity and pour it on top of the mini meatloaf.

If you have any remaining bacon jam, heat it (either in a pan or in the microwave), then pour it on top of the mini meatloaves after they are plated.

What is bacon jam?

Bacon jam is a sweet, tomato-based jam packed with bacon pieces. Typically, bacon jam consists of bacon, tomatoes, onion, sugar, vinegar, and salt.

Some bacon jams will include maple syrup and lots of seasoning.

You can make homemade Bacon Tomato Jam (just click that link for our recipe) or you can purchase it at your local grocery store. If you don’t see it by the traditional jellies, look for it in the aisle with the barbecue sauce.

If you can’t find bacon jam, you can use red pepper jelly to make a quick alternative. Cook a few pieces of bacon, chop them finely, and set them aside. Heat the red pepper jelly in a pan, then add the bacon pieces and cook together on low for about five minutes. Set aside and allow the bacon flavor to infuse into the red pepper jelly.

Why do you dimple the mini meatloaf?

When meat patties cook (and this is the case for mini meatloaves or hamburgers), the proteins contract and the meat patties contract. But then, they need somewhere to go. If you dimple the meat, it will push out via the dimple and keep your mini meatloaf flat. If you don’t dimple the meat, the mini meatloaf will form a crown on top. The crown doesn’t affect the taste of the mini meatloaf, but it does affect the look of it.

Do you have to use ground beef in mini meatloaves?

There are some recipes that I prefer the taste of ground beef in, and mini meatloaves is one of those. For what it’s worth, Taco Rice (also in Pete’s top five recipes of mine) tastes better with ground beef.

If you don’t have (or eat) ground beef, you can use ground turkey in this. The flavor will be a little mild, so you’ll want to add 1.5 times the amount of seasoning, just to infuse a little more flavor into the mini meatloaf.

Can you make this as a full-sized meatloaf?

Like I said before, I’m not a fan of a traditionally-sized meatloaf. I’m not saying I won’t eat it because if someone makes me dinner, I’m going to eat it whatever it is. And I’m not saying I won’t make it either because if someone asks me to make one for a special occasion, I’m going to make it.

But on my regular menu rotation? No. Not happening here.

If you like full-sized meatloaf, you can use this recipe to make it. You’ll just have to modify it a little.

Keep all the ingredients as is. Instead of splitting the ball into 12 equal parts, keep it whole. Roll it into a log that is about 10 inches long and five inches wide, give or take. It’s more important to make sure the width is good rather than the length.

Bake it for 45 to 55 minutes at 400. After 15 minutes and again after 30 minutes, smother the meatloaf with a layer of bacon jam. Use about 1/3 of the jar at the 15 minute mark, another 1/3 of the jar at the 30 minute mark, then pour the remaining bacon jam on top after you take the meatloaf out of the oven.

Allow the meatloaf to rest about 10 minutes before cutting and serving.

What can you serve with mini meatloaf?

Of course, you can serve anything you want with mini meatloaf smothered in bacon jam. But, if you’re looking for some inspiration, here you go.

• Mashed Potatoes
• Baked Potato
• Homemade Home Fries
• Garden Salad
• Oven Roasted Asparagus
• Simple Sautéed String Beans