Mini meatloaves for one serving.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 loaves |
Ingredients
- 1 (12 ounce) package bacon
- 1 cup dry bread stuffing mix
- ⅔ cup grated Parmesan cheese
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons soy sauce
- 1 egg
- 1 (1 ounce) package dry onion soup mix
- salt and ground black pepper to taste
- 1 cup shredded Swiss cheese
- ⅔ cup ketchup
- ⅔ cup prepared yellow mustard
- ¼ cup brown sugar
- 1 medium onion, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
- Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
- Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
- While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 12 g |
| Sodium | 2506 mg |
| Sugars | 20 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |