My husband loves meatloaf and every once and a while I decide to get a bit creative, hence these Bacon Wrapped Meatloaf Balls. This is pretty much my standard meatloaf recipe; well, I should say my mom’s recipe minus the panade (milk soaked bread); she was all about the Progresso Breadcrumbs.
I prefer using a panade which I learned from a former colleague of mine – she spent a lot of time abroad and her meatballs were to die for. The panade creates a softer, juicier, more tender and less dense meatball while the breadcrumbs produce a drier, denser meatloaf ball.
The other wonderful thing about this recipe is that you can easily adjust it – need 10 servings? Just make 10 slightly smaller meatloaf balls and make sure you have enough bacon to wrap around all 10 and check them slightly earlier to make sure they are not overcooking. You could use a cookie scoop instead and make smaller, appetizer-sized ones for a gathering – sounds delicious!
- 2 lbs lean ground beef
- ½ onion, finely diced
- 2 slices bread, finely diced
- ½ cup milk
- 3 tablespoons Worchestershire sauce
- 1 package onion soup mix
- 1 tablespoon garlic powder
- 2 eggs
- ½ teaspoon salt and pepper
- 8 slices of bacon
- ¼ cup ketchup or tomato sauce
- Preheat oven to 375 degrees.
- In a small bowl, add diced bread slices and milk and toss until coated with milk; set aside.
- In a large mixing bowl add ground beef, onion, Worcestershire sauce, onion soup mix, garlic powder, 2 eggs, salt and pepper and mix until just combined. Add in the bread and milk mixture and mix until well incorporated.
- Using a large ice cream scoop, divide the mixture into 8 portions. Roll into a ball and wrap with a slice of bacon being sure that there is some overlap. Place on a foil lined baking tray and top with a dollop of ketchup smoothed to cover the surface. Place in the oven and bake for 25 - 30 minutes or until cooked throughout.