Smoky, saucy, and baked into perfect little portions, these meatloaf “cupcakes” are comfort food dressed up for a party tray. Each one is wrapped in bacon, brushed with a sticky BBQ glaze, then topped with a swirl of creamy mashed potatoes that looks like frosting (but tastes like the best bite of a classic dinner).
They’re weeknight-friendly if you keep it simple. They’re party-ready if you go all in with the piping bag. And they’re the kind of meal that disappears fast, even when you think you made plenty.
Our Best Tip: Bake the meatloaf cupcakes on a rack set over a foil-lined sheet pan if your muffin tin runs shallow. It helps the bacon crisp and keeps the bottoms from sitting in grease.
WHY YOU’LL LOVE THESE MEATLOAF CUPCAKES
PORTION-PERFECT: Everyone gets their own individual meatloaf, no slicing needed.
BIG BBQ FLAVOR: A smoky-sweet glaze clings to every ridge of bacon.
FUN PRESENTATION: The potato “frosting” turns a familiar dinner into something special.
MAKE-AHEAD FRIENDLY: Prep the meat, glaze, and potatoes earlier, then bake when you’re ready.
EASY TO SERVE: Great for game day, potlucks, birthday dinners, or a cozy family meal.
WHAT IS “BOURBON BBQ” IN THIS RECIPE?
This glaze has that classic BBQ vibe—sweet, tangy, a little smoky—plus a deeper caramel note.
Bourbon is optional here. If you want the flavor without using alcohol, swap it for apple juice (or even extra BBQ sauce). You still get a glossy, sticky finish that tastes amazing.
MEATLOAF CUPCAKES INGREDIENTS
Every ingredient has a job, and the combo is what makes these taste like more than “mini meatloaves.”
You’ll need (meatloaf cupcakes):
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1½ pounds lean ground beef (80/20 or 85/15)
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½ pound ground pork (adds moisture and tenderness)
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1 small yellow onion, very finely diced (about ½ cup)
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3 cloves garlic, minced
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2 large eggs
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¾ cup panko breadcrumbs (or regular breadcrumbs)
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⅓ cup milk
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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1½ teaspoons smoked paprika
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1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon onion powder
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¼ teaspoon cayenne (optional, for a little heat)
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1 cup shredded cheddar (optional, but so good)
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12 slices bacon (thin-cut wraps easier)
You’ll need (smoky bourbon BBQ glaze):
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¾ cup BBQ sauce (use your favorite)
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2 tablespoons bourbon or apple juice (alcohol-free swap)
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2 tablespoons brown sugar
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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½ teaspoon smoked paprika
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¼ teaspoon garlic powder
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½ teaspoon liquid smoke (optional, very small amount)
You’ll need (potato frosting):
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2 pounds russet potatoes, peeled and cut into chunks
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4 tablespoons butter
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⅓ cup sour cream
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¼ to ½ cup warm milk (as needed)
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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2 tablespoons chopped chives (optional)
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½ cup shredded cheddar (optional, for extra richness)
INGREDIENT SUBSTITUTIONS AND ADDITIONS
MEAT:
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All beef works fine. Use 2 pounds ground beef and skip the pork.
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Ground turkey or chicken can work, but go for dark meat if you can. Lean meat dries out faster.
BREADCRUMBS:
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Crushed crackers, crushed cornflakes, or quick oats can stand in for panko.
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If using oats, let the mix sit 5 minutes before shaping so they hydrate.
BBQ SAUCE:
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Any style works. Sweet, spicy, smoky, even honey BBQ.
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If your sauce is already very sweet, reduce the brown sugar to 1 tablespoon.
BOURBON:
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Swap with apple juice, extra BBQ sauce, or beef broth.
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You’ll still get a thick glaze that brushes on beautifully.
POTATOES:
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Russets give the fluffiest “frosting.” Yukon golds taste richer and mash creamier.
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Instant potatoes work in a pinch for the topping, but the texture won’t pipe as neatly.
TOPPING IDEAS:
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Crispy fried onions
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Extra chives
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Pickled jalapeño slices
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A tiny drizzle of BBQ sauce
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Shredded cheese melted on top (quick broil)
HOW TO WRAP BACON AROUND MINI MEATLOAVES (WITHOUT A MESS)
Bacon can fight you if it’s too thick or the cupcakes are too tall. A few simple moves help.
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Use thin-cut bacon if you can. It wraps and cooks through faster.
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Stretch each slice gently by running the back of a knife along it. Don’t tear it—just lengthen it a bit.
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If one slice doesn’t fully wrap, overlap two halves like a belt. It still looks great.
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Secure with a toothpick if needed (just remember to remove before serving).
HOW TO MAKE SMOKY BBQ BACON-WRAPPED MEATLOAF CUPCAKES
STEP ONE: Prep the oven and pan
Preheat the oven to 375°F. Spray a standard 12-cup muffin tin with nonstick spray.
PRO TIP: For easier cleanup, set the muffin tin on a foil-lined baking sheet. Bacon drips happen.
STEP TWO: Mix the glaze
In a small saucepan, whisk together BBQ sauce, bourbon or apple juice, brown sugar, vinegar, Dijon, smoked paprika, garlic powder, and liquid smoke (if using).
Simmer over medium heat for 3 to 4 minutes, just until slightly thickened. Set aside.
STEP THREE: Make the meatloaf mixture
In a large bowl, add ground beef, ground pork, onion, garlic, eggs, panko, milk, ketchup, Worcestershire, smoked paprika, salt, pepper, onion powder, and cayenne (if using). Add cheddar if you want it inside.
Mix gently with your hands until combined.
PRO TIP: Don’t overmix. Stop as soon as everything looks evenly distributed. Overworking the meat makes it dense.
STEP FOUR: Portion into the muffin tin
Divide the mixture into 12 equal portions (about ⅓ cup each). Roll lightly, then press into the muffin cups.
You want them mounded just a bit above the rim. Not towering. They’ll shrink slightly as they bake.
STEP FIVE: Wrap with bacon
Wrap each meatloaf portion with one slice of bacon around the outside. Tuck the ends underneath, or secure with a toothpick.
Brush a little glaze over the tops.
STEP SIX: Bake
Bake for 22 to 28 minutes, or until the meatloaf reaches 160°F in the center.
If you want extra caramelization, brush with more glaze at the 20-minute mark.
STEP SEVEN: Broil for finish (optional but worth it)
Turn the oven to broil. Brush the tops again with glaze and broil for 1 to 2 minutes until glossy and lightly sticky.
Watch closely. BBQ sauce can go from perfect to burnt fast.
STEP EIGHT: Rest
Let the cupcakes rest in the pan for 5 to 7 minutes. This helps them set up and makes them easier to lift out.
POTATO FROSTING THAT PIPES LIKE A DREAM
If you want that “cupcake” look, you need mashed potatoes that are smooth, thick, and not watery.
STEP ONE: Cook the potatoes
Add peeled potato chunks to a pot of cold salted water. Bring to a boil, then reduce to a steady simmer.
Cook for 12 to 15 minutes, until fork-tender.
STEP TWO: Dry them out a little
Drain well, then return potatoes to the hot pot for 1 minute. Shake the pot gently. Let steam escape.
That tiny step keeps the mash from turning loose.
STEP THREE: Mash and whip
Add butter and sour cream. Mash until smooth. Slowly add warm milk a little at a time until creamy but still thick.
Season with salt and pepper. Stir in chives and cheddar if using.
PRO TIP: For extra smooth frosting, run the potatoes through a ricer or beat with a hand mixer on low. Don’t overbeat or they can turn gluey.
STEP FOUR: Pipe or spoon
Spoon mashed potatoes into a piping bag fitted with a large star tip. Swirl on top of each meatloaf cupcake.
No piping bag? Use a zip-top bag with the corner snipped off. Or just spoon and swoosh with the back of a spoon.
KEEP THE “FROSTING” FROM SLIDING OFF
Warm meatloaf + warm potatoes can get slippery.
Here’s what helps:
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Let the cupcakes rest a few minutes before topping.
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Make sure mashed potatoes are thick, not runny.
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If you’re transporting, chill the topped cupcakes for 20 minutes so everything firms up.
HOW TO SERVE
These are rich, smoky, and filling. A few lighter sides balance them perfectly.
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Crisp coleslaw
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Simple green salad
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Roasted broccoli or green beans
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Cornbread or dinner rolls
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Pickles or pickled onions for a tangy bite
For a party tray, set them out with extra warm glaze on the side and a sprinkle of chives on top. They look impressive without being fussy.
MAKE-AHEAD TIPS
MEAT MIXTURE: Mix and portion into the muffin tin up to 24 hours ahead. Cover tightly and refrigerate. Wrap with bacon right before baking for best texture.
GLAZE: Make up to 4 days ahead. Store in the fridge and warm slightly before brushing.
MASHED POTATOES: Make up to 2 days ahead. Reheat gently with a splash of milk, stirring until smooth again.
OUR RECIPE DEVELOPER SAYS
If you’re making these for a party, bake the cupcakes and keep them warm. Pipe the potatoes right before serving so the swirls look sharp and fresh.
HOW TO STORE THESE MEATLOAF CUPCAKES
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER:
Freeze the baked meatloaf cupcakes (without the potato topping if possible) for up to 2 months. Wrap individually, then store in a freezer bag.
REHEATING:
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Oven: 350°F for 12 to 18 minutes until hot (cover loosely with foil so bacon doesn’t over-brown).
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Microwave: Heat in short bursts, but bacon softens in the microwave. Oven works better for texture.
NOTE: Reheat until the center reaches 165°F.
TROUBLESHOOTING
Cupcakes feel dry:
Use 80/20 beef, don’t skip the milk, and avoid overbaking. Also, don’t overmix the meat.
Bacon isn’t crisp:
Broil at the end, or bake on a rack so air circulates. Thin-cut bacon helps a lot.
Grease builds up in the muffin cups:
Carefully tilt the pan and spoon off excess grease halfway through baking. Or lift cupcakes to a rack once they’ve set, then finish baking on the rack.
Potato frosting won’t pipe:
It’s usually too thin. Reheat gently and stir in a little instant potato flakes, or add a bit more cheese to thicken.
FREQUENTLY ASKED QUESTIONS
Can I make these without a muffin tin?
Yes. Shape the meat mixture into 10 to 12 small rounds on a foil-lined baking sheet, wrap with bacon, and bake the same way.
What’s the best internal temperature for meatloaf?
Cook to 160°F, then let it rest a few minutes. Resting helps juices redistribute.
Can I skip the bacon?
You can. Brush the tops with glaze and bake as mini meatloaves. Still tasty, just less smoky-salty crunch.
How do I keep them from sticking to the pan?
Grease the muffin tin well. Let them rest before removing. A thin silicone spatula helps lift around the edges.
Can I make them spicy?
Add diced jalapeño to the meat mix, use spicy BBQ sauce, or sprinkle red pepper flakes into the glaze.
Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting
Equipment
- Standard 12-cup muffin tin
- Mixing bowl
- Small saucepan
- Piping bag + large star tip (optional)
Ingredients
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 optional
- 1 cup shredded cheddar optional
- 12 slices thin-cut bacon
Smoky 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 optional
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick spray.
- Make the glaze: whisk all glaze ingredients in a small saucepan. Simmer 3–4 minutes until slightly thickened. Set aside.
- In a large bowl, combine beef, pork, onion, garlic, eggs, panko, milk, ketchup, Worcestershire, smoked paprika, salt, pepper, onion powder, and cayenne (if using). Stir in cheddar if using. Mix just until combined.
- Divide mixture into 12 portions and press into muffin cups.
- Wrap each portion with a slice of bacon around the sides. Tuck ends underneath or secure with a toothpick. Brush tops with glaze.
- Bake 22–28 minutes, until the center reaches 160°F. Brush with more glaze at the 20-minute mark if desired.
- Optional: broil 1–2 minutes after brushing with glaze for a caramelized finish (watch closely). Rest 5–7 minutes.
- Make potato frosting: boil potatoes in salted water 12–15 minutes until fork-tender. Drain, return to pot 1 minute to steam off extra moisture. Mash with butter and sour cream, then add warm milk a little at a time until creamy but thick. Season with salt and pepper. Stir in chives and cheddar if using.
- Pipe or spoon mashed potatoes onto each meatloaf cupcake. Garnish with chives or an extra drizzle of glaze if you like.
Notes
Nutrition
