Smoky Bourbon BBQ Meatloaf Cupcakes
A unique twist on meatloaf, these cupcakes feature ground beef and pork topped with creamy mashed potato frosting and smoky bourbon BBQ sauce.
Ingredients
Meat Cupcake Base
- 1 lb ground beef
- ½ lb ground pork (optional) Increase ground beef to 1.5 lbs for a purely beef version.
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup breadcrumbs Use gluten-free breadcrumbs if avoiding gluten.
- ¼ cup milk Use plant-based milk for a dairy-free version.
- 1 large egg
- ¼ cup bourbon BBQ sauce (plus extra for brushing) Homemade BBQ sauce can be used for controlled ingredients.
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Mashed Potato Frosting
- 2 cups mashed potatoes
- 2 tablespoons butter Use dairy-free butter for a dairy-free version.
- ¼ cup milk or cream Plant-based alternatives can be used.
- Salt & pepper, to taste
- pinch smoked paprika for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a muffin tin.
- Dice the onion finely and mince the garlic. Measure out all other ingredients and set aside.
Cook the Base
- In a large mixing bowl, combine ground beef, ground pork (if using), onion, garlic, breadcrumbs, milk, egg, BBQ sauce, smoked paprika, chili powder, salt, and pepper. Mix until just combined.
Shape the Cupcakes
- Divide the meatloaf mixture evenly in the muffin tin and press down lightly to form cupcake shapes.
Bake It
- Bake in the preheated oven for 20-25 minutes until tops are browned and cooked through.
Brush with BBQ Sauce
- During the last 5 minutes of baking, brush the tops with extra BBQ sauce.
Prepare the Mashed Potato Frosting
- In a bowl, mix mashed potatoes with butter, milk, salt, and pepper until smooth and creamy.
Frost the Cupcakes
- Once the meatloaf cupcakes are baked, allow them to cool slightly and pipe or spoon the mashed potatoes on top.
Garnish
- Sprinkle with smoked paprika or drizzle with extra BBQ sauce before serving.
Notes
Store in an airtight container in the fridge for 3-4 days, or freeze for longer storage. When reheating, be careful not to overcook.