Ready in 40 minutes
Makes 9-10 mini meatloafs
Recipe by Courtney Anderson
1 package Pine View Farms Ground beef
1 package Pine View Farms Bacon
1 tbsp Balsamic vinegar reduction (or regular)
1/2 cup rolled oats
1 Egg 1/2-1 tsp salt
1 tsp steak spice
9-10 pitted Medjool Dates
1 small onion
2 garlic cloves
1 tbsp Balsamic vinegar reduction
Leftover bacon slices (about 2-3)
- Preheat oven to 425F. In a large bowl add egg, oats, balsamic reduction, seasonings and ground beef, mix until combined.
- Using 9-10 slices of bacon, line muffin cups with one slice of bacon by making a circle around the edge of each cup with a slice of bacon (makes 9-10 muffin cups). Using 1/3 cup measure, scoop ground beef mixture into the center of each cup and press firmly. Continue until each cup is filled.
- Bake in oven for 20-25 minutes.
- For the topping: While meatloaf is in the oven, dice leftover bacon into small pieces. In a large pan on medium heat' add diced bacon and sear for 2 minutes, add diced onion and garlic and sauté until garlic is golden. Add in diced dates and balsamic reduction and simmer for a couple minutes. Remove meatloaves from the pan and add topping. Drizzle with additional balsamic vinegar reduction as desired.