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Overloaded Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes that Wow!

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Deliciously unique meatloaf cupcakes wrapped in bacon and topped with a smoky bourbon BBQ glaze and creamy mashed potatoes.

Ingredients

Scale
  • 2 lbs ground beef
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup finely diced onion
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12–18 slices bacon, thin-cut
  • 3/4 cup barbecue sauce
  • 2 tablespoons bourbon
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • 2 lbs russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup warm milk
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced
  • Extra bourbon BBQ sauce, for drizzling

Instructions

  1. Preheat the oven. Preheat to 375°F. Lightly grease a 12-cup muffin pan.
  2. Prepare the meatloaf mixture. In a large bowl, combine the breadcrumbs and milk. Let stand for 2 minutes. Add the ground beef, egg, onion, garlic, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix gently until combined without compacting the meat.
  3. Wrap the muffin cups with bacon. Line the sides of each muffin cup with 1–2 slices of bacon, depending on their length and thickness.
  4. Fill the cups. Divide the meat mixture evenly among the muffin cups, pressing gently so it holds its shape. Leave a little room at the top for glazing.
  5. Make the bourbon BBQ glaze. Whisk together the barbecue sauce, bourbon, brown sugar, apple cider vinegar, smoked paprika, and Dijon mustard in a small bowl.
  6. Bake the meatloaf cupcakes. Bake for 20 minutes. Carefully drain excess fat from the pan, then brush the tops and bacon edges with the bourbon BBQ glaze.
  7. Finish baking. Return to the oven for another 10–20 minutes, brushing with additional glaze if desired. The ground beef must reach an internal temperature of 160°F. If the bacon needs more browning, broil briefly while watching carefully.
  8. Prepare the mashed potatoes. While the meatloaf bakes, boil the potatoes in salted water for 15–20 minutes, until fork-tender. Drain well, then mash with butter, warm milk, sour cream, salt, and pepper until smooth and fluffy.
  9. Pipe the potato frosting. Allow the meatloaf cupcakes to rest for 5 minutes, then carefully remove them from the muffin pan and place them on a serving tray. Transfer the mashed potatoes to a piping bag or a resealable bag with the corner cut off. Pipe a generous swirl onto each cupcake.
  10. Add the overload toppings. Sprinkle the mashed potato swirls with shredded cheddar and crispy bacon crumbles. Add sliced green onions and drizzle with extra bourbon BBQ glaze.
  11. Serve warm. Serve immediately while the meatloaf is juicy, the bacon is smoky, and the potato topping is creamy.

Notes

  • For a spicier kick, add some cayenne pepper to the meat mixture.
  • Ensure the bacon is cooked to your desired crispiness before serving.
  • These cupcakes can be made ahead and reheated in the oven.

Nutrition

Find it online: https://tastydelice.com/overloaded-smoky-bourbon-bbq-bacon-wrapped-meatloaf-cupcakes/