Bacon-Wrapped Mini Meatloaf

During the week when you are rushing from work, kids activities or what have you it is very difficult to “whip” together a balanced meal. Lately I’ve been looking at easy solutions like pre-making multiple portions and freezing it to reheat later with some veggies or creating something with a low prep time, hence buying the book 30 Minute Recipes.

I had to try this mini meatloaf recipe, the driver being you can pre-make the individual sized meatloaf and then freeze prior to cooking in the oven at a later date. While I never froze mine and just continued to prep and bake in the oven, these are great for a single serving or a family dinner. I made mine with lean ground turkey but you could substitute in ground bison or venison if you wanted. They turned out super moist (which could have been on account of the bacon wrapped around the edges!). It got a thumbs up from my family and friends and I will definitely relying on it again when in a pinch.

• 1 tsp vegetable oil
• 1 cup peeled, coarsely grated carrots
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 lb extra lean minced turkey (can also use bison)
• 1 egg, lightly beaten
• 1/4 cup finely chopped parsley
• 1/4 cup seasoned breadcrumbs
• 2 tbsp Chili Sauce
• 4 strips Bacon

1. In a large non-stick skillet, heat oil over medium heat. Cook carrots and onion until tender and golden, about 5 min. Stir in garlic and cook 1 min. Set aside to cool.
2. In a bowl, use your hands to combine the turkey, egg, parsley, breadcrumbs, chili sauce and the cooled onion mixture until just blended. Do not overwork or the mixture will become tough when cooked. Divide into 4 equal portions and shape each into a thick patty, about 3 in. (8 cm) across. Wrap a slice of bacon around the edge of each patty. To freeze, wrap individual patties in plastic wrap and store in a resealable plastic freezer bag.
3. Remove plastic wrap from frozen patties and place them on a greased, rimmed baking sheet and bake in a preheated 375°F (190°C) oven until cooked through and patties reach an internal temperature of 165°F (74°C), 40 to 45 min. If baking from fresh, cook 35 to 40 min.