Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
There’s something incredibly comforting about meatloaf, and when you turn it into adorable, individual servings like meatloaf cupcakes, it’s bound to impress everyone at your table. These Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes combine the savory richness of ground beef with a smoky bourbon-infused BBQ glaze, all wrapped up in crispy bacon. Not only do they look festive and fun, but they also make for an easy meal solution that’s perfect for weeknight dinners, gatherings, or when you want to impress friends with your cooking skills.
Why Make This Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
This recipe is a twist on a classic comfort food that brings together rich flavors and a delightful presentation. The combination of the savory meatloaf, smoky bacon, and the sweet, tangy barbecue sauce elevates this dish to a new level. Plus, they’re portion-controlled and easy to serve, making them a hit for parties or family meals. The added touch of bourbon— or apple juice for a non-alcoholic version— gives a deep flavor that balances beautifully with the sweetness of the BBQ sauce. Whether you’re a seasoned cook or just starting, this recipe offers an exciting culinary adventure that doesn’t compromise on taste.
How to Make Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
Ready to gourmet up your dinner? Follow these straightforward steps to make your own Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes. You’ll love how simple it is to create a dish that packs so much flavor!
Ingredients:
- 2 lbs ground beef (80/20 blend recommended)
- 1 cup panko breadcrumbs
- 1/2 cup onion (finely diced)
- 1/2 cup bell pepper (finely diced, any color)
- 2 cloves garlic (minced)
- 1 large egg
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 12 slices bacon (regular cut, not thick-cut)
- 1 cup BBQ sauce (your favorite brand)
- 2 tbsp bourbon (or apple juice for alcohol-free version)
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- 3 lbs russet potatoes (peeled and cubed)
- 1/2 cup milk (warmed)
- 1/4 cup butter
- Salt and pepper (to taste for mashed potatoes)
Directions:
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, diced onion, bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix with your hands until just combined, being careful not to overmix, as this makes the meatloaf tough.
- Press the meat mixture firmly into each muffin cup, filling to the top and creating a slight dome shape.
- Wrap one slice of bacon around the circumference of each meatloaf cupcake like a belt, tucking the ends underneath to secure.
- Bake for 25-30 minutes, or until the meatloaf reaches an internal temperature of 160°F and the bacon is crispy.
- About 10 minutes into baking, start your potatoes by boiling the peeled and cubed potatoes in a large pot of salted water for 15-20 minutes, until fork-tender.
- While the cupcakes bake, prepare the bourbon BBQ glaze. In a small saucepan, combine the BBQ sauce, bourbon, brown sugar, and apple cider vinegar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Remove the cupcakes from the oven and carefully drain any excess grease from the muffin tin using a spoon. Brush the tops generously with the bourbon BBQ glaze, then return to the oven and bake for another 5-10 minutes, until the glaze looks sticky and slightly darkened.
- Drain the potatoes thoroughly and mash with warmed milk, butter, salt, and pepper until smooth and creamy. The consistency should be thick enough to hold soft peaks when lifted with a spoon.
- Let the baked meatloaf cupcakes cool for 5-10 minutes. This resting time allows juices to redistribute and makes them easier to remove from the tin.
- Transfer the mashed potato frosting to a pastry bag or ziplock bag with the corner snipped off. Pipe or spoon the frosting onto the top of each meatloaf cupcake. Drizzle with any remaining BBQ glaze and serve warm.
Nutritional Information
Per serving (1 meatloaf cupcake with mashed potato topping):
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 700mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 18g
How to Serve Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
These meatloaf cupcakes are incredibly versatile! Serve them warm right out of the oven for a cozy family dinner, or present them at a potluck-style gathering where everyone can serve themselves. You can also pair them with a fresh salad or roasted vegetables to balance out the richness of the dish. For a fun twist, let your guests top their meatloaf cupcakes with extra BBQ sauce or a sprinkle of fresh herbs.
How to Store Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F until warmed through, or microwave them for about a minute. For longer storage, you can freeze the cooked cupcakes for up to 3 months. Just wrap each one individually in plastic wrap and place them in a freezer bag. Thaw in the refrigerator overnight before reheating.
Expert Tips for Perfect Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
- Don’t Overmix: When combining the ingredients, mix until just combined to prevent tough meatloaf.
- Bacon Choice: Use regular-cut bacon for the best wrapping. Thick-cut bacon can take longer to cook and may not crisp up properly.
- Glaze Variation: Feel free to experiment with different BBQ sauces or add spices to the glaze for extra zing!
- Mashed Potatoes: For creamier mashed potatoes, add more butter or cream, and ensure your milk is warmed for better incorporation.
Delicious Variations
- Turkey Meatloaf: Swap the ground beef for ground turkey for a lighter version.
- Veggie-Loaded: Add shredded carrots or zucchini to the meat mixture for added nutrition.
- Spicy Kick: Incorporate diced jalapeños or red pepper flakes into the cupcakes for some heat.
Frequently Asked Questions
Can I make these ahead?
Yes! You can prep the meat mixture and fill the muffin tin ahead of time. Just cover with plastic wrap and refrigerate until you are ready to bake.Can I use a different type of meat?
Absolutely! You can use ground turkey, pork, or even a meat substitute to make this recipe more personal to your taste.Is it necessary to use bourbon?
No, you can substitute bourbon with apple juice for a non-alcoholic option. It will still taste delicious!
Conclusion
Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes are not only a feast for the eyes but also a delight to the taste buds. They take a classic comfort dish and elevate it to something truly special, perfect for any occasion. With their unique flavors and individual servings, they bring fun and excitement to your dining table. We encourage you to try this recipe and share it with your family and friends; they will surely appreciate your culinary talents! If you enjoy this recipe, let us know how it turned out for you. Happy cooking!
Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
Ingredients
Method
- Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, diced onion, bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix with your hands until just combined, being careful not to overmix.
- Press the meat mixture firmly into each muffin cup, filling to the top and creating a slight dome shape.
- Wrap one slice of bacon around the circumference of each meatloaf cupcake and tuck the ends underneath to secure.
- Bake for 25-30 minutes, or until the meatloaf reaches an internal temperature of 160°F and the bacon is crispy.
- About 10 minutes into baking, start boiling the peeled and cubed potatoes in a large pot of salted water for 15-20 minutes, until fork-tender.
- While the cupcakes bake, prepare the bourbon BBQ glaze. In a small saucepan, combine the BBQ sauce, bourbon, brown sugar, and apple cider vinegar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Remove the cupcakes from the oven and carefully drain any excess grease from the muffin tin using a spoon. Brush the tops generously with the bourbon BBQ glaze, then return to the oven and bake for another 5-10 minutes.
- Drain the potatoes thoroughly and mash with warmed milk, butter, salt, and pepper until smooth and creamy.
- Let the baked meatloaf cupcakes cool for 5-10 minutes before serving.
- Transfer the mashed potato topping to a pastry bag or ziplock bag with the corner snipped off and pipe or spoon it onto the top of each meatloaf cupcake. Drizzle with any remaining BBQ glaze and serve warm.