Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting

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Smoky, sweet, and irresistibly fun, these Smoky Bourbon BBQ Meatloaf Cupcakes put a playful twist on classic comfort food. Tender mini meatloaves are baked in muffin tins, brushed with a rich bourbon-spiked BBQ glaze, and topped with creamy mashed potato “frosting.” Not only do they taste incredible, but they also look like savory cupcakes straight out of a comfort food dream. Perfect for family dinners, game day parties, or a creative weeknight meal, these little bites pack all the hearty flavor of meatloaf with the flair of a show-stopping presentation.

Ingredients

For the Meatloaf Cupcakes:

  • 1 ½ lbs ground beef (or a mix of beef and pork)

  • 1 cup breadcrumbs (panko or regular)

  • 1 small onion, finely diced

  • 2 garlic cloves, minced

  • 1 egg, beaten

  • ½ cup milk

  • 2 tbsp Worcestershire sauce

  • 1 tsp smoked paprika

  • 1 tsp salt

  • ½ tsp black pepper

For the Smoky Bourbon BBQ Glaze:

  • 1 cup BBQ sauce (smoky style preferred)

  • ¼ cup bourbon

  • 2 tbsp brown sugar

  • 1 tbsp apple cider vinegar

For the Mashed Potato Frosting:

  • 3 large potatoes, peeled and cubed

  • 4 tbsp butter

  • ½ cup milk or heavy cream

  • Salt and pepper, to taste

Instructions

  1. Prepare the Mashed Potato Frosting:

    • Boil potatoes in salted water until tender (about 15 minutes).

    • Drain, mash with butter and milk, season with salt and pepper, and whip until smooth.

    • Transfer to a piping bag fitted with a star tip (for frosting effect). Set aside.

  2. Make the Meatloaf Mixture:

    • Preheat oven to 375°F (190°C). Grease a muffin tin.

    • In a large bowl, combine ground meat, breadcrumbs, onion, garlic, egg, milk, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently until just combined.

    • Divide the mixture into the muffin tin, pressing lightly to form “cupcakes.”

  3. Prepare the Bourbon BBQ Glaze:

    • In a small saucepan, combine BBQ sauce, bourbon, brown sugar, and vinegar.

    • Simmer over medium heat for 5–7 minutes until thickened slightly.

  4. Bake the Meatloaf Cupcakes:

    • Spoon a little glaze over each cupcake.

    • Bake for 20–25 minutes, brushing with more glaze halfway through, until cooked through (internal temp 160°F/71°C).

  5. Frost and Serve:

    • Let the meatloaf cupcakes rest for 5 minutes.

    • Pipe the mashed potatoes on top like frosting.

    • Garnish with chives, crispy bacon bits, or a drizzle of extra glaze if desired.

✨ Tip: For extra presentation points, sprinkle with smoked paprika or shredded cheese over the potato “frosting” before serving!

Would you like me to also give you a make-ahead version (where you can prep both the meatloaf and potatoes earlier and assemble before serving), or do you prefer the fresh-from-the-oven style?

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