My point is that between snapping the first photo and putting it in the oven, they may have slightly rearranged it or tightened the bacon diaper, who knows.

Also, the shifting and shrinking on the meat is very much to do with how dense the dough is at any given point (as it's not just ground meat, but also like egg and a bit of flour maybe, personally I'd also add onions and chili but that's just me). Meaning that it will be affected differently for denser parts than looser ones. And that thing has required some pat patting so definitely not a homogeneous dough I'd say.

But again, this is just my opinion. I find it more likely an explanation towards the differences than making two strikingly similar meat babies. Also one is on foil, the other is not. So have had to lift it, and I don't know if they would've put it on foil after the oven? Although I think baby sized serving dishes probably aren't too common so that's a bad guess.

Anyway, I genuinely don't know which one of us is right and I don't really care. I'm enjoying meatbaby theorycrafting.