Make Ahead Bacon-Wrapped Mini Meatloaves

Ingredients

• 2½ lbs. fresh meatball and meatloaf mix (ground beef, pork and veal)
• ½ teaspoon ground pepper
• 2 large eggs
• ½ cup milk
• ½ cup ketchup
• ½ cup seasoned bread crumbs
• 1 oz. packet Ranch salad dressing and seasoning mix
• 12 slices of bacon (I use any lower sodium brand.)

Preparing the meatloaves

1. Mix all of the ingredients (except the bacon) in a large bowl.
2. Measure ½ cup of the mixture and place it on the center of some plastic wrap.  Secure a piece of bacon around the meatloaf with a tooth pick.  Wrap tightly.
3. Place the wrapped meatloaves in a freezer bag.  Be sure to remove as much air as possible from the bag.
4. Label the bag.  Don’t forget the date!  Include cooking directions.

Cooking Directions

1. Preheat the oven to 400°F and spray the baking sheet with nonstick spray.
2. Unwrap the frozen meatloaves and place them on the sheet pan.
3. Cook for 40 minutes or until the center registers 160°F with an instant thermometer.  If you want to brown the meat and bacon more, broil for a minute, but watch it carefully so it doesn’t burn.

*Freeze up to 3 months.