Topped with tart cranberry sauce and nestled in a cup of crispy bacon these mini meatloaves make a moist and flavorful weekday lunch.
6
Servings
11
Ingredients
0
Comments
Ingredients
- 24 individual Bacon
- 2 individual Egg
- ⅔ cups crush Crackers, Snack (Round)
- 1 teaspoon Thyme, Dried
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 2 pounds Ground Beef
- ⅓ cups Cranberry Sauce, Whole Berry
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray muffin tins with cooking spray.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Spray muffin tins with cooking spray.
- Place bacon slices on a foil lined baking sheet and cook for 10-15 minutes until bacon is almost done.
- While bacon cooks, in a bowl combine eggs, ritz crackers, thyme, salt, pepper, worcestershire sauce, garlic powder, and onion powder.
- Stir in ground beef and set aside.
- Drain grease from bacon. Then, take bacon and place two pieces in each muffin cup, forming an "X".
- Divide meat mixture equally between bacon lined muffin cups.
- Divide cranberry sauce evenly over tops.
- Cook at 350F for 25 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 mini loaves Amount Per Serving
- Calories
- 730
- Total Fat
- 54g
- Saturated Fat
- 19g
- Trans Fat
- 1g
- Cholesterol
- 231mg
- Sodium
- 1076mg
- Total Carbohydrates
- 14g
- Fiber
- 0g
- Sugar
- 7g
- Protein
- 44g
- WW Freestyle
- 23