Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting Recipe

Introduction

These Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes bring a fun and flavorful twist to classic meatloaf. Wrapped in crispy bacon and topped with creamy mashed potato “frosting,” they make an impressive and delicious meal perfect for family dinners or parties.

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

1. Step 1: Preheat your oven to 375°F and spray a 12-cup muffin tin with nonstick spray.
2. Step 2: Make the glaze by whisking together all glaze ingredients (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 for 3–4 minutes until slightly thickened, then set aside.
3. 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 cheddar cheese if desired. Mix gently until just combined to avoid overworking the meat.
4. Step 4: Divide the meat mixture evenly into the prepared muffin cups, pressing each portion down gently.
5. Step 5: Wrap each meatloaf portion with a slice of bacon around the sides, tucking the ends underneath or securing with a toothpick. Brush the tops generously with the prepared glaze.
6. Step 6: Bake for 22–28 minutes, or until the center of the meatloaf reaches 160°F. For extra flavor, brush with more glaze around the 20-minute mark.
7. Step 7: Optionally, broil the meatloaf cupcakes for 1–2 minutes after glazing to caramelize the tops—watch carefully to prevent burning. Let the cupcakes rest for 5–7 minutes before adding potato frosting.
8. Step 8: To make the potato frosting, boil peeled and chunked potatoes in salted water for 12–15 minutes until fork-tender. Drain well and return to the pot for 1 minute to steam off excess moisture. Mash with butter and sour cream, adding warm milk gradually until creamy but thick. Season with salt and pepper. Stir in chopped chives and cheddar if desired.
9. Step 9: Pipe or spoon the mashed potatoes onto each meatloaf cupcake, resembling frosting on a cupcake. Garnish with extra chives or a drizzle of glaze if you like. Serve warm and enjoy!

Tips & Variations

• For a milder dish, omit the cayenne pepper and liquid smoke from the glaze.
• Try swapping ground pork with ground turkey for a leaner option.
• Use different cheese like Monterey Jack or pepper jack for varied flavors.
• If you don’t have a piping bag, a spoon works perfectly for spreading potato frosting.

Storage

Store leftover meatloaf cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for about 10–15 minutes or until warmed through. You can also microwave on medium power, covered, to maintain moisture but avoid sogginess. Potato frosting can be refreshed with a little warm milk while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatloaf cupcakes ahead of time?

Yes, you can prepare the meat mixture and potato frosting in advance. Assemble and bake the cupcakes just before serving for the best texture and flavor.

What can I use instead of bourbon in the glaze?

If you prefer to skip alcohol, apple juice works well as a substitute, adding sweetness without the boozy flavor.

Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting Recipe

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★★★★★

4.4 from 61 reviews

These Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting are a fun and savory twist on classic meatloaf. Wrapped in crispy bacon and glazed with a smoky bourbon BBQ sauce, each meatloaf is baked in a muffin tin for perfect individual portions. Topped with creamy mashed potato frosting, they’re an impressive and delicious dish perfect for family dinners or casual entertaining.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf Cupcakes

• 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

BBQ Bourbon Glaze

• 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)

Potato Frosting

• 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 cheese (optional)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick spray to ensure easy removal of the meatloaf cupcakes after baking.
2. Make the glaze: In a small saucepan, whisk together BBQ sauce, bourbon or apple juice, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, and optional liquid smoke. Simmer for 3 to 4 minutes until the glaze slightly thickens, then set aside.
3. Combine meat mixture: In a large bowl, gently mix together ground beef, ground pork, diced onion, minced garlic, eggs, panko breadcrumbs, milk, ketchup, Worcestershire sauce, smoked paprika, salt, black pepper, onion powder, and optional cayenne pepper. Fold in shredded cheddar cheese if using. Mix until just combined to keep meatloaf tender.
4. Form the cupcakes: Divide the meat mixture evenly into 12 portions. Press each portion firmly into the prepared muffin cups, shaping each like a cupcake.
5. Wrap with bacon and glaze: Wrap each meatloaf cupcake with a slice of thin-cut bacon around the sides, tucking the ends underneath or securing with a toothpick if needed. Brush the tops of each with the prepared BBQ bourbon glaze.
6. Bake the cupcakes: Place the muffin tin in the oven and bake for 22 to 28 minutes, or until the internal temperature of the meat reaches 160°F (71°C). Optionally, brush additional glaze on top around the 20-minute mark for extra flavor.
7. Optional broil for caramelization: For a caramelized finish, broil the cupcakes for 1 to 2 minutes after the final glaze brushing. Watch closely to avoid burning. Once done, allow the cupcakes to rest for 5 to 7 minutes.
8. Prepare potato frosting: While the cupcakes bake, boil the peeled and chunked russet potatoes in salted water for 12 to 15 minutes until fork-tender. Drain and return to the pot for 1 minute to steam off excess moisture. Mash with butter and sour cream, then add warm milk gradually until the potatoes are creamy but thick. Season with salt and black pepper to taste. Stir in chopped chives and shredded cheddar cheese if using.
9. Assemble and serve: Using a piping bag or spoon, top each meatloaf cupcake with the mashed potato frosting. Garnish with additional chives or a drizzle of the BBQ bourbon glaze if desired. Serve warm.

Notes

• Using lean meats helps reduce excess fat but keeps the cupcakes moist.
• Thin-cut bacon wraps more crisply and cooks more evenly.
• Adjust the amount of cayenne pepper to control spiciness.
• Bourbon adds a smoky depth to the glaze but can be substituted with apple juice for a non-alcoholic version.
• Broiling at the end creates a beautiful caramelized bacon top but must be closely monitored.
• Mash potatoes should be thick enough to pipe yet creamy to resemble frosting.
• To make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.

Keywords: meatloaf cupcakes, bacon wrapped meatloaf, bourbon BBQ glaze, mashed potato frosting, smoky meatloaf, individual meatloaf servings, baked meatloaf, comfort food