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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/smoky-bourbon-bbq-bacon-wrapped-meatloaf-cupcakes-with-potato-frosting-recipe/