Introduction

These Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes are a fun and flavorful twist on classic meatloaf. Wrapped in crispy bacon and topped with creamy potato frosting, they make a perfect individual comfort food that’s sure to impress family and friends.

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

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 and spray a 12-cup muffin tin with nonstick spray.
Step 2: Make the glaze by whisking the 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.
Step 3: In a large bowl, combine the 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.
Step 4: Divide the meat mixture evenly into the prepared muffin cups and press down to form small meatloaf “cupcakes.”
Step 5: Wrap each meatloaf portion with a slice of bacon, tucking the ends underneath or securing with a toothpick. Brush the tops with the prepared glaze.
Step 6: Bake for 22–28 minutes, or until the internal temperature reaches 160°F. Brush more glaze on at around 20 minutes if you like extra flavor.
Step 7: For a caramelized finish, optionally broil for 1–2 minutes after glazing, watching closely to avoid burning. Let rest for 5–7 minutes before removing from the tin.
Step 8: Meanwhile, make the potato frosting. Boil the peeled and chunked potatoes in salted water for 12–15 minutes until fork-tender. Drain and return to the pot for 1 minute to steam off excess moisture.
Step 9: Mash the potatoes with butter and sour cream. Gradually add warm milk until the texture is creamy but still thick. Season with salt and pepper, then stir in chives and cheddar if using.
Step 10: Pipe or spoon the mashed potato frosting onto each meatloaf cupcake. Garnish with extra chives or a drizzle of additional glaze if desired. Serve warm and enjoy!

Tips & Variations

Use thin-cut bacon for easier wrapping and even cooking around the meatloaf.
Swap the bourbon in the glaze for apple juice if you prefer a milder flavor.
Add finely chopped bell pepper or mushrooms into the meat mixture for extra veggies.
For a spicier kick, increase cayenne pepper or add hot sauce to the glaze.
Make ahead by preparing the meatloaf cupcakes and glaze, then refrigerate before baking.

Storage

Store any leftover meatloaf cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through. The potato frosting can be stored separately and reheated in the microwave or stove with a little milk added to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all ground beef instead of mixing pork and beef?

Yes, you can use all ground beef, but mixing pork adds extra moisture and flavor to the meatloaf. If using only beef, consider adding a bit of extra fat or moisture like an additional egg or a splash of milk.

How do I prevent the bacon from shrinking or curling while baking?

Using thin-cut bacon helps it wrap more easily without curling excessively. Wrapping tightly around the meat and tucking or securing the ends helps keep it in place. Starting with a well-chilled meat mixture also helps reduce shrinkage.