Name: Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ pounds lean ground beef; ½ pound ground pork; 1 small yellow onion, finely diced (about ½ cup); 3 cloves garlic, minced; 2 large eggs; ¾ cup panko breadcrumbs; ⅓ cup milk; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1½ teaspoons smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper (optional); 1 cup shredded cheddar cheese (optional); 12 slices thin-cut bacon; ¾ cup BBQ sauce; 2 tablespoons bourbon or apple juice; 2 tablespoons brown sugar; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; ¼ teaspoon garlic powder; ½ teaspoon liquid smoke (optional); 2 pounds russet potatoes, peeled and chunked; 4 tablespoons butter; ⅓ cup sour cream; ¼ to ½ cup warm milk (as needed); 1 teaspoon salt, plus more to taste; ½ teaspoon black pepper

Ingredients

1½ pounds lean ground beef

½ pound ground pork

1 small yellow onion, finely diced (about ½ cup)

3 cloves garlic, minced

2 large eggs

¾ cup panko breadcrumbs

⅓ cup milk

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1½ teaspoons smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon onion powder

¼ teaspoon cayenne (optional)

1 cup shredded cheddar (optional)

12 slices thin-cut bacon

¾ cup BBQ sauce

2 tablespoons bourbon or apple juice

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon smoked paprika

¼ teaspoon garlic powder

½ teaspoon liquid smoke (optional)

2 pounds russet potatoes, peeled and chunked

4 tablespoons butter

⅓ cup sour cream

¼ to ½ cup warm milk (as needed)

1 teaspoon salt (plus more to taste)

½ teaspoon black pepper

2 tablespoons chopped chives (optional)

½ cup shredded cheddar (optional)

Instructions

Step 1: Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick spray to prepare for the meatloaf cupcakes.

Step 2: Make the bourbon BBQ glaze by whisking together BBQ sauce, bourbon or apple juice, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, and liquid smoke (if using) in a small saucepan. Simmer gently for 3–4 minutes until slightly thickened, then set aside.

Step 3: In a large bowl, combine ground beef, ground pork, diced onion, minced garlic, eggs, panko breadcrumbs, milk, ketchup, Worcestershire sauce, smoked paprika, salt, pepper, onion powder, and cayenne if using. Stir in shredded cheddar if desired. Mix gently until just combined to keep the meatloaf tender.

Step 4: Divide the meat mixture evenly into 12 portions. Press each portion firmly into the prepared muffin cups.

Step 5: Wrap each meat portion with one slice of bacon, tucking the ends underneath or securing with a toothpick to hold in place. Brush the tops generously with the prepared glaze.

Step 6: Bake for 22–28 minutes, or until the internal temperature of the meat reaches 160°F. At around 20 minutes, brush the cupcakes with more glaze for added flavor and moisture.

Step 7: For a caramelized finish, optionally broil the cupcakes for 1–2 minutes after glazing—watch closely to prevent burning. Let them rest for 5–7 minutes once out of the oven.

Step 8: Meanwhile, boil the peeled potatoes in salted water for 12–15 minutes, until fork-tender. Drain and return to the pot for a minute to steam off excess moisture. Mash the potatoes with butter and sour cream, then gradually add warm milk until you reach a creamy but thick consistency. Season with salt and pepper to taste. Stir in chopped chives and cheddar if using.

Step 9: Pipe or spoon the mashed potato frosting onto each meatloaf cupcake. Garnish with extra chives or a drizzle of glaze if you like, and serve warm.

Tips & Variations

Use apple juice instead of bourbon for a kid-friendly version with equally great flavor.

For a sharper flavor, try smoked gouda or pepper jack cheese in the meat mixture and potato topping instead of cheddar.

Keep the bacon slices thin-cut so they wrap and crisp nicely around the cupcakes.

Make the mashed potato frosting a day ahead and reheat gently before topping the meatloaf cupcakes.

Storage

Store leftover meatloaf cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10–15 minutes or until warmed through. The mashed potato frosting is best added fresh but can be stored separately and reheated gently in the microwave or on the stovetop with a splash of milk.

FAQs

Can I make these meatloaf cupcakes ahead of time?

Yes, you can prepare the meat mixture and potato frosting a day in advance. Assemble and bake just before serving to ensure the bacon stays crisp and the potatoes are fresh.

Can I use a different type of ground meat?

Absolutely. Ground turkey, chicken, or a blend of beef and veal can be used. Adjust cooking times as needed and be sure the internal temperature reaches 160°F for safety.