Candied Bacon Meatloaf Bombs are the BOMB! I never imagined the flurry of cooking that would ensue over the past 2 month’s, or the need to “Use What You Have On Hand”.
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Most folks approached supper with the mind set of “get it done as fast as you can”! That meant fast food, frozen meals popped in the oven, or air fryer delicacies. Running to the store on a whim isn’t an option, so being creative with what is on hand in the fridge and pantry is the new essential. Meatloaf ingredients were on hand at my home, so I got creative and the candied bacon meatloaf bomb was born.
I have been making meatloaf for years, so I already have preferred ingredients to use for a moist and tasty meatloaf, and I wanted these candied bacon meatloaf bombs to be just as good. Quick oats is a favorite unless there is cornbread that can be finely crumbled into the mixture. A fork or grater is great to make cornbread crumbs. It’s the best if the cornbread is a day or two old and was made using a “Jiffy Cornbread mix”. Side note: old fashioned oats don’t have that glue power that is needed to hold everything in place for a moist meatloaf.
Preheat oven to 350 degrees, then place the following ingredients in a large bowl. 1 egg, approx. 3 – 4 tbsp of milk, or just a quick glug from the jug. 1/2 cup ketchup, 1/3 cup quick oats, 1 tsp salt, 1/8 tsp pepper, then grab another spice out of your cabinet…garlic powder, seasoned salt, (cut down on salt portion if adding seasoned salt) or one of the Mrs. Dash seasonings. There are so many varieties that you can have fun with the flavor of your meatloaf bomb. The theme is “Use What You Have On Hand”.
Last but not least the candied bacon meatloaf bombs need onion. If your family is picky and they don’t like to see and feel the texture of onion chunks, use 1/8 – 1/4 cup thinly shaved onion. It takes a little practice but it can be done. Score the onion in a grid, and then shave the onion off as pictured below. Do this by placing the onion on it’s side on a cutting board. I have been using the shaved onion trick for years! If you don’t have an onion on hand use 2 tsp dried Minced Onion.
Whip the entire mixture of the ingredients above. It should be thick like applesauce, but it shouldn’t mound up like pudding. If it is too thick add more ketchup, if it is too thin add more oats or cornbread crumbs. Add 1lb of ground beef (80%/20% mixture) in the bowl and mix it good. Shape the meatloaf mix into 8 mounded balls. Place them on a foil lined cookie sheet. Wrap each meatloaf bomb with a piece of bacon. I don’t recommend thick cut bacon.
In a second clean bowl add 3/4 cup ketchup, 1/3 cup of brown sugar, a dash of ground cloves, and tsp of mustard, and mix well.
After it is mixed give it a good sniff. If it still smells a LOT like ketchup, add a little more brown sugar and a dash of clove.
Spoon the brown sugar ketchup mixture over the top of the meatloaf bombs, allowing it to drizzle over and under the bacon a bit. Let the topping drizzle onto the bacon…as it helps to candy the bacon.
Pop them into a 350 degree oven for 30 minutes, then an additional 15 minutes at 425 degrees. Check on them often during the last 15 min. The bacon needs to be a little crispy and a little browned. The bacon tips will be much darker where the topping has been drizzled. This will be that yummy candied chewy part of the meatloaf bombs. If you find that the bacon isn’t as crispy or brown as you would like, place them under the broiler checking them quite often until the bacon is as crispy and brown as you would like. A little blackening on the edges is wonderful because that is where the topping and the bacon are being candied together,and that blackened grease around the bombs doesn’t mean the bottoms are burned, they are just right. YUM!
Since I am “Using What I Have On Hand” to make the evening meal, after I put the bombs in the oven, I popped open a can of carrots. Put them into a small sauce pan, added 2 tsp of butter, approx. a tbsp of brown sugar then let them simmer slow and low. Idahoan Cheese Bacon Instant mashed potatoes always seem to be in my pantry, and they helped round out this meal. Add a little extra butter and milk to the Idahoan instant potatoes, to make them even tastier. Evaporated canned milk is the best, if you have it on hand.
Preheat oven to 350 degrees Check the temperature by using a meat thermometer to make sure the internal temperature is 165°F. Let the meatloaf bombs rest for 15 minutes before serving.
1/3 cup milk
1/2 - 3/4 cup ketchup
1/3 cup quick oats or fine cornbread crumbs
1 tsp salt
1/8 tsp pepper
1/4 tsp of any other seasoning that is in your cabinet. Info in post.
1/8 cup of finely shaved onion bits, or 2 tsp instant minced onion.
1 lb ground beef (80/20%)
8 slices of bacon (Not thick sliced)
1. Place all meatloaf ingredients, except for the bacon and ground beef, in a bowl and whisk together. Mixture should be thick like applesauce, if it is too thick add a little bit of ketchup. If it is too thin add more oats.
2. Add ground beef into the bowl and mix together. Shape the meatloaf mixture into 8 mounded balls, placing them 1 - 2" apart on a foil lined cookie sheet.
3. Wrap one piece of bacon around the base of the meatloaf bomb, leaving the top exposed.
3/4 cup ketchup
1/3 cup brown sugar
1 tsp yellow mustard
Dash ground cloves
4. In a different bowl mix together topping ingredients. Spoon the topping over the top of the meatloaf bombs, allowing it to drizzle over and under the bacon a bit. The topping mix will help candy the bacon.
5. Put into a 350 degree oven for 30 minutes.
6. Turn up the heat to 425 degrees for 15 minutes. Check on them often as you want the bacon to get crispy and a little browned, but you don't want burned bacon. The topping will make the edges of the bacon will be darker in color.
7. Place them under the broiler if you would like the bacon to be a bit more crispy and brown. Those dark candied edges on the bacon are delish!
Reheating them the next day by popping them into the airfryer for a few minutes, then finish warming them up in the microwave take these meatloaf bombs to a whole new level of deliciousness.
Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 105mgSodium: 1536mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 25g
Preheat oven to 350 degrees
Check the temperature by using a meat thermometer to make sure the internal temperature is 165°F. Let the meatloaf bombs rest for 15 minutes before serving.
I will be slowly adding recipes on how to use what you have on hand to this blog. If you would like to see the recipes use the Recipes Tab at the top of the page.
One other thing I do to keep me busy is crochet. I am a crochet designer, and I made those place mats and solo cup cozies. The pattern for the place mats will be on the blog soon!
Let me know if you try the Candied Meatloaf Bombs. Give me your opinion. Tell me if you think they are the BOMB! I really want to know.