How to make mini meatloaf muffins (video)

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Meatloaf is even better when it's shrunk down into individual servings. This meatloaf is wrapped in bacon and baked in a muffin tin, for tender portions of meatloaf with a crunchy exterior and a slightly sweet, glazed topping.
Even though there's bacon in this recipe, these little muffins are actually pretty good for you. Grated carrots add extra moisture and sweetness to low-fat ground beef for a dish that you can feel good about serving to your whole family.
These little versions of everyone's favorite comfort food are easily portable and great to make ahead and freeze. Just grab as many as you need to reheat in the oven when you're ready to serve them.
Cooktop Cove
Mini Meatloaf Muffins
12 muffins
10 minutes
30 minutes
40 minutes
1 3/4 pounds lean ground beef
1 onion, minced
2 medium carrots, grated
1 egg, beaten
1 cup Italian seasoned breadcrumbs
1 teaspoon Worcestershire sauce
1/2 cup ketchup
1 teaspoon mustard
1 tablespoon brown sugar
12 slices bacon
Cooking spray
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the ground beef, onion, carrots, beaten egg, breadcrumbs and Worcestershire sauce. Set aside.
In a small bowl, combine the ketchup, mustard and brown sugar. Set aside.
Spray a muffin tin with cooking spray. Carefully insert a piece of bacon into each muffin hole, sticking it to the edge.
Separate the meat mixture into 12 equal portions. Fill each of the holes in the muffin tray with the meat mixture.
Top each of the muffins with the ketchup mixture.
Bake for 25 minutes. Let stand for 10 minutes before unmolding and serving.
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