These Meatloaf Cupcakes Wrapped in Crispy Bacon come together in about 30 minutes and are baked in a muffin tin for a quick and easy meal that your family will love! Plus, these delightful little cupcakes are perfect for cleaning out the fridge or switching up the ingredients based on what you have on hand.
Ingredient Breakdown
Now, let’s dive into what you’ll need to make these mouthwatering meatloaf cupcakes. Here’s what you’ll need:
- 1 lb (approximately 450 g) ground beef: Aim for an 80/20 lean-to-fat ratio for that perfect flavor and moisture.
- 1/2 cup (about 50 g) breadcrumbs: Panko works great here for extra crunch, but regular breadcrumbs are fine too!
- 1/4 cup (60 ml) ketchup or smoky bourbon BBQ sauce: Either one adds incredible flavor, choose your adventure!
- 2 tbsp (30 ml) Worcestershire sauce: Just a couple pinches of these savory notes take it up a notch.
- 1 tbsp (15 ml) smoky bourbon BBQ sauce: If you’re using ketchup separately, this gives a smoky kick.
- 1 tsp garlic powder: Flavor explosion right here!
- 1/2 tsp kosher salt: A couple pinches for balance.
- 1/4 tsp freshly ground black pepper: For a touch of heat.
- 8 slices center-cut or regular-cut bacon: Because what’s better than bacon? More bacon!
- 2 cups (about 450 g) mashed potatoes: I prefer a mixture of russet and Yukon Gold potatoes, with butter and cream or milk for that smooth texture perfect for piping.
- Optional garnishes: Feel free to get creative with chopped chives, parsley, paprika, or even drizzling some extra BBQ sauce on top!
How to Make Meatloaf Cupcakes Wrapped in Crispy Bacon
Alright, let’s get cooking! The smell of these meatloaf cupcakes baking in the oven is so mouthwatering, you might be tempted to dive right in before they’re done, trust me, you won’t want to miss out.
Preheat the Oven: First, preheat your oven to 375°F (190°C). Right about now, your kitchen should be starting to warm up, and I can practically taste the anticipation!
Grease Up the Muffin Tin: Lightly grease a 12-cup muffin tin. This will help you get those delicious cupcakes out without any stickiness.
Mix the Meatloaf Mixture: In a large bowl, gently combine the ground beef, breadcrumbs, ketchup (or half the BBQ sauce), Worcestershire sauce, garlic powder, salt, pepper, and half of the smoky bourbon BBQ sauce. Just a note here: mixing gently is key; you want everything to come together without overworking the meat.
Portion It Out: Divide the mixture into 8 portions. Firmly press each portion into the muffin cups, making a slight depression on top. Sort of like a little meatloaf cradle, if you will!
Add More BBQ Sauce: Brush the remaining BBQ sauce over the top of each “cupcake.” This gives an extra tangy flavor that is oh-so-delicious.
Wrap It Up in Bacon: Now for the main event, wrap each cupcake with a slice of bacon, spiraling it from the bottom to the top. Tuck the ends underneath to keep everything secure. If you’re really passionate about that crispy bacon finish, you can pre-cook the bacon for 2-3 minutes beforehand.
Bake to Perfection: Pop the muffin tin into the oven and bake for 25-30 minutes. You’re looking for that crispy bacon finish, and the internal temperature to reach 160-165°F (71-74°C). Oh, and don’t forget to drain any excess fat if necessary!
Mash Those Spuds: While the cupcakes are baking, bring peeled russet and Yukon Gold potatoes to a boil until tender. Then, mash them with butter and cream or milk until they’re smooth and pipeable. A little warm water or milk can help if they’re too thick to pipe.
Rest Time: Let the meatloaf cupcakes sit for about 5-10 minutes in the tin. This helps them hold their shape when you take them out.
Pipe On the Mashed Potatoes: Grab a piping bag (or a gallon-sized plastic bag with the corner snipped off if you’re like me and can’t be bothered), and pipe the mashed potatoes on top of each cupcake in a cute little swirl.
Add Final Touches: Time to get fancy! Garnish with chopped chives, parsley, a sprinkle of paprika, or drizzle some BBQ sauce for that finishing touch. Serve warm and watch your family dig in!
If you loved this recipe, be sure to check out my posted related recipes, including my Homemade Meatloaf muffins, my Korean BBQ meatloaf, or my Delicious French onion meatloaf!
What Makes This Recipe Special
Quick & Easy
These smoky bourbon BBQ meatloaf cupcakes come together in under 30 minutes of actual prep time, thanks to your muffin tin doing the heavy lifting. Perfect for those evenings when you want something quick, filling, and delicious!
Budget-Friendly
Using ground beef and common pantry staples like breadcrumbs and potatoes means this meal is easy on the wallet. You’ll also be pleasantly surprised at how far those ingredients stretch, bacon aside, of course!
Crowd-Pleaser
With their cozy flavors and fun presentation, these meatloaf cupcakes are guaranteed to win over the entire family. My picky eater raves about them and trust me, that’s saying something!
Customizable
Feel free to mix and match your ingredients! Don’t have Worcestershire sauce? No problem, soy sauce works too. Want a vegetarian version? Swap in lentils for the meat! You really can use whatever ingredients you have around.
Comfort Food Done Right
These little gems are loaded with tons of flavor, and they pack that familiar meatloaf taste we all love. The crunchy bacon wraps just bring it all home, creating a flavor combo that warms your heart and fills your belly. It’s like a warm hug on a plate!
Serving and Storage Tips
What to Serve With This
These meatloaf cupcakes pair beautifully with a side salad or some steamed veggies to balance out the richness. A bit of coleslaw on the side can add delightful crunch, too.
How Long It Keeps
Leftovers can be stored in an airtight container in your refrigerator for about 3-4 days. Just give them a quick reheat and they’ll be just as delicious!
Reheating Instructions
For the best results, reheat these in the oven at 350°F (175°C) for about 10 minutes. This will help retain that amazing bacon crispiness. You can also microwave them if you’re in a hurry, though they might lose a bit of their charm.
Freezer Friendly
Absolutely! You can freeze the cooked cupcakes before piping the mashed potatoes on top. Just let them cool fully, then wrap individually in plastic wrap and store in a freezer-safe container. When you’re ready to enjoy, just thaw in the fridge and reheat according to the instructions above.
I hope you love making these BBQ Meatloaf Cupcakes Wrapped in Crispy Bacon as much as I do! They’re a fun way to mix up your dinner routine and get everyone excited about mealtime. Happy cooking, and enjoy every delicious bite! And for more recipes, follow us on Pinterest.
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Meatloaf Cupcakes Wrapped in Crispy Bacon
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Quick and easy meatloaf cupcakes wrapped in crispy bacon, perfect for busy weeknight dinners and customizable based on what you have on hand.
Ingredients
- 1 lb (450 g) ground beef
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (60 ml) ketchup or smoky bourbon BBQ sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) smoky bourbon BBQ sauce
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 8 slices center-cut or regular-cut bacon
- 2 cups (450 g) mashed potatoes
- Optional garnishes: chopped chives, parsley, paprika, or extra BBQ sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin.
- In a large bowl, gently combine the ground beef, breadcrumbs, ketchup (or half the BBQ sauce), Worcestershire sauce, garlic powder, salt, pepper, and half of the smoky bourbon BBQ sauce.
- Divide the mixture into 8 portions and press each one into the muffin cups.
- Brush the remaining BBQ sauce over the top of each cupcake.
- Wrap each cupcake with a slice of bacon, tucking the ends underneath.
- Bake for 25-30 minutes until the bacon is crispy and the internal temperature reaches 160-165°F (71-74°C).
- While baking, boil and mash the potatoes with butter and cream/milk until smooth.
- Let the meatloaf cupcakes rest for 5-10 minutes before removing them from the tin.
- Pipe the mashed potatoes on top of each cupcake and garnish as desired.
Notes
Feel free to customize the recipe with different ground meats or sauces based on what you have available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cupcakes
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg