Ingredients
For the Meatloaf Cupcakes
- 1 lb (450 g) ground beef
- ½ lb (225 g) ground pork
- 8–10 slices bacon
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp milk
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
For the BBQ Glaze
- ½ cup BBQ sauce
- 2 tbsp bourbon
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
For the Mashed Potato Frosting
- 1½ lbs potatoes, peeled and cubed
- 3 tbsp butter
- ¼ cup milk
- ¼ cup shredded cheddar cheese, optional
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the potatoes: Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain well.
- Mash with butter, milk, salt, and pepper until smooth. Stir in cheddar if using. Set aside.
- Make the meatloaf mixture: Combine ground beef, pork, onion, garlic, breadcrumbs, egg, milk, and seasonings. Mix gently until just combined.
- Line a muffin tin with bacon, placing one slice around the inside of each cup.
- Fill each cup with the meat mixture, pressing gently to shape.
- Mix BBQ sauce, bourbon, brown sugar, Worcestershire sauce, and smoked paprika.
- Brush the tops generously with the BBQ glaze.
- Bake at 375°F (190°C) for 25–30 minutes, or until the meat reaches 160°F (71°C) internally.
- Remove from the oven and brush with another layer of BBQ glaze.
- Transfer mashed potatoes to a piping bag and pipe generously over each meatloaf cupcake like frosting.
- Drizzle with additional BBQ sauce and garnish with fresh parsley.
Nutrition Facts
Approx. per cupcake, based on 10 servings:
- Calories: 390–430
- Protein: 22–25 g
- Carbohydrates: 27–31 g
- Fat: 22–25 g
- Fiber: 2–3 g
- Sugar: 8–11 g
Storage
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Tip: Let the meatloaf cupcakes rest for about 5 minutes before adding the mashed-potato frosting so the potatoes stay fluffy and don’t melt.
