Mini Meatloaf ~ It’s what’s for dinner!

Meatloaf is definitely some serious comfort food for me, along with the potatoes that I typically serve with it. I made individual meatloafs because I think they make a great presentation, and I love the hardboiled egg inside.

Plus, there’s no fighting over the pieces of bacon.  hehehe

I really like to add lots of vegetables to the meatloaf because it makes it so delicious and flavorful!

Veggies for meatloaf

I hope you’ll give my recipe a try next time you’re in need of some comfort food!

This recipe serves 2.

INGREDIENTS
2 Hardboiled Eggs
1/2 lb. Ground Beef
1 Tbsp Olive Oil
1/2 White Onion, diced
2 Carrots, diced
1/3 Green Bell Pepper, diced
1/3 Yellow Bell Pepper, diced
1 egg, raw
1 tsp Italian Seasoning
1 tsp Granulated Garlic
1 tsp Parsley (dry is fine)
A few dashes of Worcestershire Sauce
1 tsp Salt
Fresh Ground Black Pepper
Ketchup or Barbecue Sauce
2 pieces Bacon, raw

METHOD
Preheat oven to 350 degrees.
Hardboil 2 eggs, peel and set aside.
Add olive oil to a medium frying pan and saute the onion, carrot, and peppers over low heat until soft.
While the veggies are cooking, place ground beef in a large bowl.
Add the egg, Italian Seasoning, garlic, parsley, Worcestershire Sauce, salt and pepper to the ground beef and combine.
Once the veggies are soft add them to the meat mixture.
Divide meat into 2 portions.
Shape into small loaves, putting the hardboiled egg in the middle.
Place loaves onto baking sheet and put a thin layer of Ketchup or Barbecue Sauce on each.
Wrap a piece of raw bacon around each loaf, being sure the bacon ends are tucked under to prevent the bacon from curling.
Bake uncovered for about 30 minutes.
Enjoy!

Mini Meatloafs ready for the oven