Can you believe it? I’m actually posting a new MAKE AHEAD recipe! I’m sorry that it has been so long! Between teaching, reviewing products, remodeling our kitchen, and spending time with my new puppy, I haven’t had much time for new recipes around here.
You’re going to love this meatloaf! I have made several batches of it already and it sure comes in handy when I need something quick to make after a long day at work. It’s so easy to prepare! You can cook the frozen meatloaves straight from the freezer in 40-45 minutes!
The inspiration for this recipe came from a delicious meatloaf that I enjoyed at my mom’s house. Here is the secret to my mom’s tender meatloaf…
Fresh Meatball & Meatloaf Mix (a blend of ground beef, pork and veal)
Do you use this blend of meat in your recipes? I think it makes a huge difference.
The meatloaf comes out so juicy and tender!
My mom also uses a packet of Ranch Salad Dressing Seasoning Mix in the meatloaf.
I measure ½ cup of the meatloaf mixture and place it on the center of some plastic wrap.
Then I secure a slice of bacon around it with a toothpick.
This recipe makes 12 servings, but you can always make them bigger and cook them a bit longer.
Place them in a freezer bag and make sure to remove as much air as possible.
I usually cook two for Dave and one for me (but to be honest, I would love to eat two!)
These frozen mini meatloaves would be great to give to a new Mom or someone recuperating from surgery or an illness. It will help them get part of their dinner made in a jiffy. Give them a try and let me know how you like them!
Make Ahead Bacon-Wrapped Mini Meatloaves
- 2½ lbs. fresh meatball and meatloaf mix (ground beef, pork and veal)
- ½ teaspoon ground pepper
- 2 large eggs
- ½ cup milk
- ½ cup ketchup
- ½ cup seasoned bread crumbs
- 1 oz. packet Ranch salad dressing and seasoning mix
- 12 slices of bacon (I use any lower sodium brand.)
Preparing the meatloaves
- Mix all of the ingredients (except the bacon) in a large bowl.
- Measure ½ cup of the mixture and place it on the center of some plastic wrap. Secure a piece of bacon around the meatloaf with a tooth pick. Wrap tightly.
- Place the wrapped meatloaves in a freezer bag. Be sure to remove as much air as possible from the bag.
- Label the bag. Don’t forget the date! Include cooking directions.
- Preheat the oven to 400°F and spray the baking sheet with nonstick spray.
- Unwrap the frozen meatloaves and place them on the sheet pan.
- Cook for 40 minutes or until the center registers 160°F with an instant thermometer. If you want to brown the meat and bacon more, broil for a minute, but watch it carefully so it doesn’t burn.
*Freeze up to 3 months.
This recipe was shared on the following Linky Parties: Foodie Friends Friday, Full Plate Thursday, Foodie Friday, I’m Lovin’ It, Strut Yourself Saturday, Your Great Idea, Share It Saturday, Friday Link Party, Your Creative Timeout Party