Individual 4-minute bacon & cheese meatloaf

Prep Time: 3 minutes

Cooking Time: 5 minutes (bacon) + 4 minutes (indvidual meatloaf)

Serves: 4-8 or 8 ramekin-sized meatloafs


  • 3-4 bacon slices
  • 1.5 lb. (600-700 g) ground beef
  • 1 Tbsp. (8 g) chili powder seasoning
  • 12 dashes Tabasco® Chipotle sauce
  • 1 ½ Tbsp. (22.5 mL) Dijon mustard
  • Dash of black pepper
  • 1 egg
  • 1/3 cup (35 g) breadcrumbs
  • 1 tsp. (6 g) salt
  • 1/4 cup (62.5 mL) ketchup + 1 Tbsp. (15 mL) to cover each ramequin
  • Some olive oil for the inside of each ramequin


  • Precook three slices of bacon in the microwave for 5 minutes, then chop and put aside.
  • Mix together all of the ingredients but the extra ketchup and olive oil in a large bowl until well combined.
  • For each ramequin:
    • Oil the inside of each ramekin with olive oil.
    • Spread a little ball of meat mixture at the bottom of your ramequin.
    • Add a 1 x 1 inch cube of cheese or a large cheese curd in the middle, press lightly.
    • Cover with more meat to form a dome ending 1 cm to the top of your ramequin.
    • Cover with 1 tablespoon of ketchup.
  • You can cook each ramequin individually (placed on a microwave safe plate to prevent dripping) for 3-4 minutes at HIGH or until you’ve reached an internal temperature of 70°C (160°F) OR you can cook 4 ramequins at a time, on a microwave safe plate, at equal distances from the middle for 7-8 minutes at HIGH or until each ramequin has reached an internal temperature in the middle of 160°F.
  • Let cool for 5 minutes, then serve with mashed potatoes or steamed veggies.