Bacon-Cheddar Mini Meatloaves with Roasted Zucchini & Bell Peppers

Step 1

Preheat oven to 220°C (425°F). Position racks in the upper and lower thirds of the oven.

Step 2

Preheat a skillet over medium-high heat. Place bacon in the skillet and cook until crispy, about 3 minutes per side.

Step 3

Meanwhile, place beef, ketchup, and spices in a medium bowl; mix with your hands until well combined.

Step 4

Using a ¼ cup measure, divide meatloaf mixture between 6 muffin cups and top with additional ketchup. Place in the oven (it doesn't have to be fully heated) and bake until almost cooked through, about 15 minutes.

Step 5

Once the bacon is done, remove to a paper towel-lined plate, reserving drippings in the skillet.

Step 6

Wash, dry, trim, and thinly slice zucchini into rounds; place on a baking sheet pan.

Step 7

Wash, dry, seed, and slice bell pepper into thin strips. Add to the baking sheet with the zucchini.

Step 8

Peel and mince garlic; sprinkle over the veggies. Drizzle reserved bacon fat over the veggies and season with spices; toss to coat and spread out in an even layer.

Step 9

Place veggies in the oven and bake, tossing halfway through, until fork-tender, about 15 minutes. Remove from the oven.

Step 10

Meanwhile, coarsely grate cheese.

Step 11

When the meatloaves are almost cooked through, carefully remove from the oven and sprinkle with cheese.

Step 12

Return meatloaves to the oven and cook until cheese is melted and loaves are cooked through, 5 minutes more.

Step 13

Crumble or chop bacon into small pieces.

Step 14

To serve, divide meatloaves and roasted veggies between plates. Top meatloaves with bacon and enjoy!