Print

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

Print Recipe

★★★★★

4.7 from 115 reviews

These Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting combine hearty ground meat wrapped in crispy bacon, glazed with a rich bourbon BBQ sauce, and topped with creamy mashed potato ‘frosting’ for a fun, flavorful twist on classic meatloaf.

Ingredients

Scale

Meatloaf:

  • 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

Bourbon BBQ 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 oven: Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin generously with nonstick spray to prepare for the meatloaf cupcakes.
  2. Prepare 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 liquid smoke (if using). Simmer for 3 to 4 minutes until slightly thickened, then set aside.
  3. Mix meatloaf ingredients: In a large bowl, combine the ground beef, ground pork, finely diced onion, minced garlic, eggs, panko breadcrumbs, milk, ketchup, Worcestershire sauce, smoked paprika, kosher salt, black pepper, onion powder, and cayenne pepper if using. If desired, stir in shredded cheddar cheese. Mix just until everything is combined, avoiding overmixing.
  4. Form and fill muffin cups: Divide the meat mixture evenly into 12 portions and press each portion firmly into the prepared muffin cups.
  5. Wrap with bacon and glaze: Wrap each meatloaf portion with one slice of thin-cut bacon around the sides, tucking the ends underneath or securing them with toothpicks. Brush the tops generously with the prepared bourbon BBQ glaze.
  6. Bake the meatloaf cupcakes: Bake in the preheated oven for 22 to 28 minutes until the internal temperature reaches 160°F (71°C). At about the 20-minute mark, brush the cupcakes with more glaze for extra flavor and moisture.
  7. Optional broil: For a caramelized finish, broil the cupcakes for 1 to 2 minutes after glazing at the end of baking. Watch closely to prevent burning. Once done, let them rest for 5 to 7 minutes.
  8. Make the potato frosting: While the meatloaf bakes, boil the peeled and chunked potatoes in salted water for 12 to 15 minutes until fork-tender. Drain well and return the potatoes to the pot for 1 minute to allow excess moisture to steam off. Mash the potatoes with butter and sour cream, gradually adding warm milk until the mashed potatoes are creamy but still thick. Season with salt and pepper. If desired, stir in chopped chives and shredded cheddar cheese.
  9. Assemble and serve: Either pipe or spoon the mashed potato frosting onto each meatloaf cupcake like frosting on a cupcake. Garnish with additional chives or an extra drizzle of bourbon BBQ glaze if you like. Serve warm and enjoy this fun, hearty dish.

Notes

  • Use lean ground beef to avoid excess grease, but a little fat helps keep the meatloaf moist.
  • The cayenne pepper in the meatloaf is optional depending on your heat preference.
  • For a non-alcoholic version of the glaze, substitute bourbon with apple juice.
  • Be careful when broiling—watch closely to prevent burning the bacon.
  • The potato frosting can be made ahead and kept warm or refrigerated; reheat gently before piping.
  • If preferred, toothpicks can be used to secure bacon ends, but remember to remove before serving.
  • This recipe can be adapted with turkey or chicken ground meat for a lighter option.
  • Leftover meatloaf cupcakes keep well refrigerated for 3-4 days and reheat beautifully.

Keywords: meatloaf cupcakes, bourbon BBQ, bacon wrapped, potato frosting, smoky meatloaf, baked meatloaf, BBQ glaze, party appetizers, comfort food

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