Vickys Mini Meatloaf Meatballs Recipe

Name: Vickys Mini Meatloaf Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slice gluten-free bread made into crumbs; 1 1/2 tbsp Italian seasoning; 1 tbsp worcestershire sauce, see my profile for a gf recipe; 30 ml apple juice; 1 tbsp tomato puree; 1 tsp each salt & pepper; 200 ml rice milk; 4 clove garlic, finely chopped; 150 grams bacon, finely chopped; 2 medium apple, grated; 2 medium onion, finely chopped; 900 grams pork mince / ground pork; 12 slice bacon, cut in half; 240 ml tomato ketchup; 65 grams brown sugar; 1 tsp gf yellow mustard

Servings: persons

4 slice gluten-free bread made into crumbs
1 1/2 tbsp Italian seasoning
1 tbsp worcestershire sauce, see my profile for a gf recipe
30 ml apple juice
1 tbsp tomato puree
1 tsp each salt & pepper
200 ml rice milk
4 clove garlic, finely chopped
150 grams bacon, finely chopped
2 medium apple, grated
2 medium onion, finely chopped
900 grams pork mince / ground pork
12 slice bacon, cut in half
240 ml tomato ketchup
65 grams brown sugar
1 tsp gf yellow mustard

1
This is basically the same recipe as my previously posted pork & apple meatloaf, doubled
2
Preheat the oven to gas 4 / 180C / 350F and grease 2 x 12 hole muffin tins
3
Mix together in a large bowl the breadcrumbs, Italian seasoning, worcestershire sauce, apple juice, tomato puree, salt, pepper and milk
4
Add in the garlic, onion, apple, chopped bacon and pork mince and mix with your hands to form the meatloaf mixture
5
Lay 1 half slice of bacon across each hole in the muffin tins
6
Form 24 meatballs by rolling the mixture between your hands and place on top of each bacon strip, wrapping it around and moving the seams to the bottom
7
Mix the sauce ingredients in a bowl and spoon over the top of each meatball
8
Bake for 40 - 50 minutes until cooked through
9
So good you can just pick them up in your hand and eat them!

1634

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 slice gluten-free bread made into crumbs, 1 1/2 tbsp Italian seasoning, 1 tbsp worcestershire sauce, see my profile for a gf recipe, 30 ml apple juice, and more.

Yes, Vickys Mini Meatloaf Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Mini Meatloaf Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions