Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Mashed Potato Frosting.

Ingredients

For the Bourbon BBQ Glaze

• 1 cup (240 ml) your favorite BBQ sauce
• ¼ cup (60 ml) bourbon whiskey (or apple juice for a non-alcoholic version)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Meatloaf Cupcakes

• 2 pounds (900 g) ground beef (80/20 blend recommended)
• 1 cup (80 g) plain breadcrumbs (or panko)
• 2 large eggs, lightly beaten
• ½ cup (120 ml) milk (or buttermilk)
• ½ cup (75 g) finely diced onion
• 2 cloves garlic, minced
• ¼ cup (60 ml) Bourbon BBQ Glaze (from above)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon freshly cracked black pepper
• 12 slices thin-cut bacon (about 1 pound / 450 g)
• Additional Bourbon BBQ Glaze for brushing

For the Mashed Potato Frosting

• 2 ½ pounds (about 1.1 kg) russet or Yukon Gold potatoes, peeled and cut into chunks
• ½ cup (120 ml) heavy cream (or whole milk)
• ¼ cup (60 g) unsalted butter, softened
• ½ cup (50 g) sour cream (optional, for extra creaminess)
• 1 teaspoon salt (or to taste)
• ½ teaspoon white pepper (or black pepper)

For Garnish (Optional)

• Fresh chives or parsley, finely chopped
• Crispy bacon crumbles

Instructions

Step 1: Make the Bourbon BBQ Glaze

1. Intensity: Low (Stirring and simmering) In a small saucepan, combine the BBQ sauce, bourbon, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder. Whisk together and bring to a simmer over medium heat. Reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside. Reserve ¼ cup for the meatloaf mixture and the rest for glazing.

Step 2: Prepare the Mashed Potato Frosting

1. Intensity: Medium (Boiling, mashing, and whipping) Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well and return the potatoes to the pot over low heat for 1-2 minutes to steam off any excess moisture. Remove from heat. Add the butter, heavy cream, sour cream (if using), salt, and pepper. Mash or use a hand mixer to whip until smooth, creamy, and lump-free. The consistency should be stiff enough to pipe. Cover and set aside, or keep warm in a very low oven.

Step 3: Preheat and Prep the Muffin Tin

1. Intensity: Low (Preheating) Preheat your oven to 375°F (190°C). Lightly spray a 12-cup standard muffin tin with cooking spray or brush it with a little oil to ensure easy removal.

Step 4: Make the Meatloaf Mixture

1. Intensity: Medium (Mixing) In a large mixing bowl, combine the ground beef, breadcrumbs, beaten eggs, milk, diced onion, minced garlic, ¼ cup of the Bourbon BBQ Glaze, Worcestershire sauce, smoked paprika, salt, and pepper. Use your hands to gently but thoroughly mix all the ingredients together until just combined. Be careful not to overmix, which can result in tough meatloaf. Overworking the meat is the enemy of tender meatloaf.

Step 5: Form and Wrap the Meatloaf Cupcakes

1. Intensity: High (Shaping and wrapping) Divide the meatloaf mixture into 12 equal portions (about ⅓ cup each). Roll each portion into a compact ball. Wrap a slice of bacon around each ball, tucking the ends underneath. If your bacon slices are long, you can cut them in half and use half a slice per cupcake. Place each bacon-wrapped meatloaf ball into the prepared muffin tin cup. The bacon should cover most of the exposed surface. The meat will shrink as it cooks and settle into the muffin cup shape.

Step 6: Bake and Glaze

1. Intensity: Medium (Baking and brushing) Place the muffin tin in the preheated oven and bake for 25 minutes. After 25 minutes, remove the tin from the oven and carefully brush the top of each meatloaf cupcake generously with the reserved Bourbon BBQ Glaze. Return to the oven and bake for another 10-15 minutes, or until the bacon is crispy and caramelized, and the internal temperature of the meatloaf reaches 160°F (71°C). If the bacon isn’t as crispy as you’d like, you can place the tin under the broiler for 1-2 minutes at the end—watch carefully to prevent burning.

Step 7: Rest and Remove

1. Intensity: Low (Resting) Remove the muffin tin from the oven and let the meatloaf cupcakes rest in the pan for 5-10 minutes. This allows the juices to redistribute and makes them easier to remove. Using a fork or a small offset spatula, gently lift each cupcake out of the muffin tin and transfer them to a serving platter or plate.

Step 8: Pipe the Mashed Potato Frosting

1. Intensity: Medium (Piping) Transfer the warm mashed potatoes to a piping bag fitted with a large star tip (like a Wilton 1M) or a round tip. If you don’t have a piping bag, you can use a sturdy zip-top bag with a corner snipped off. Pipe a generous swirl of mashed potatoes on top of each meatloaf cupcake, mimicking the look of frosting on a cupcake. You can pipe one large swirl or several smaller rosettes.

Step 9: Garnish and Serve

1. Intensity: Low (Garnishing) Garnish the mashed potato “frosting” with fresh chopped chives, parsley, or crispy bacon crumbles. Drizzle a little extra BBQ glaze over the top if desired. Serve immediately while hot. These meatloaf cupcakes are a complete meal in one adorable package!

Nutrition

Calories: 485 kcal · Protein: 23 g · Fat: 27 g · Carbohydrates: 36 g Dietary · Saturated Fat: 12 g · Fiber: 3 g · Sugar: 14 g · Sodium: 890 mg