Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Potato Frosting
The ultimate Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes recipe. These savory Meatloaf Muffins are wrapped in crispy bacon and topped with creamy Mashed Potato frosting to look like a savory cupcake. Glazed with a homemade Bourbon BBQ sauce, they make the perfect fun appetizer for Super Bowl parties or a comforting Game Day dinner. This creative Muffin Tin recipe turns a classic ground beef dinner into an individual serving that guests will love. The best hearty finger food for meat lovers.
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
Bourbon is optional. Apple juice is the easiest alcohol-free swap and keeps the glaze sweet and glossy.
For crispier bacon, finish with a quick broil or bake on a rack set over a sheet pan.
Store leftovers in the fridge 3–4 days. Reheat to 165°F.
Nutrition
Calories: 410kcalCarbohydrates: 18gProtein: 22gFat: 28g