Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting

Description:

These smoky bourbon BBQ meatloaf cupcakes are a fun twist on a classic comfort food! Mini meatloaves are baked in muffin tins, topped with creamy mashed potatoes, and drizzled with smoky bourbon BBQ sauce for a perfect balance of savory, smoky, and sweet. Ideal for weeknight dinners, parties, or as a kid-friendly dish with a gourmet edge.

📝 Ingredients for Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting

For the Meatloaf Cupcakes:

• 1 lb (450g) ground beef (80/20 blend is best)

• 1/2 lb (225g) ground pork or sausage

• 1/2 cup breadcrumbs

• 1/2 cup milk

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• Salt and black pepper to taste

• 1/2 cup smoky bourbon BBQ sauce (store-bought or homemade)

For the Mashed Potato Frosting:

• 3 large russet potatoes, peeled and cubed

• 1/4 cup butter

• 1/2 cup milk or heavy cream

• Salt and pepper to taste

• Optional: 1/4 cup sour cream or cream cheese for extra creaminess

Topping (optional):

• Extra BBQ sauce drizzle

• Chopped chives or parsley

• Crispy bacon bits or fried onions

👨‍🍳 Instructions:

1. Preheat Oven:

Preheat to 375°F (190°C). Grease a 12-cup muffin tin.

2. Prepare Meatloaf Mixture:

In a large bowl, combine beef, pork, breadcrumbs, milk, onion, garlic, egg, Worcestershire, paprika, salt, and pepper. Mix until just combined. Don’t overmix.

3. Form and Bake:

Scoop meat mixture into muffin cups, pressing down slightly. Spoon a little BBQ sauce over each. Bake for 20–25 minutes or until cooked through (160°F internal temperature).

4. Make Mashed Potatoes:

While the meatloaf bakes, boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with butter, milk, and seasonings until smooth. Add sour cream or cream cheese if using.

5. Assemble Cupcakes:

Pipe or spoon mashed potatoes on top of each meatloaf cupcake. Use a piping bag with a large star tip for a real “frosted” cupcake look.

6. Serve:

Drizzle extra BBQ sauce and sprinkle with toppings. Serve warm.

🍴 Servings:

Makes 12 meatloaf cupcakes
Serves 4–6 people depending on appetite.

📌 Notes:

• You can use ground turkey or chicken for a lighter version.

• The mashed potato “frosting” can be made ahead and reheated.

• A mini ice cream scoop works great for even portions.

• Make it spicy with a dash of chipotle powder in the meat.

💡 Tips:

• For a crispy topping, broil for 2 minutes after piping mashed potatoes.

• Let the meatloaf rest 5 minutes before frosting so it holds together.

• Use cupcake liners for easy cleanup if desired.

• Add shredded cheese to the mashed potatoes for extra flavor.

🥦 Nutritional Information (Per Serving – 2 Cupcakes):

Estimated values, may vary:

• Calories: ~420

• Protein: ~25g

• Fat: ~24g

• Carbs: ~30g

• Fiber: ~2g

• Sugar: ~7g

• Sodium: ~620mg

🌟 Benefits:

• Protein-rich and satisfying

• Fun and kid-friendly presentation

• Great for meal prep or parties

• Combines comfort food with a gourmet twist

❓Q&A:

Q: Can I freeze the meatloaf cupcakes?
A: Yes! Freeze baked (unfrosted) cupcakes for up to 3 months. Thaw, reheat, then top with fresh mashed potatoes.

Q: Can I make this dairy-free?
A: Use dairy-free milk and butter for the potatoes and skip the cheese or sour cream.

Q: How do I make it gluten-free?
A: Substitute gluten-free breadcrumbs and ensure the BBQ sauce is gluten-free.

Q: Can I use leftover mashed potatoes?
A: Absolutely! Just reheat them with a splash of milk before piping.