Smoky Bourbon BBQ Meatloaf Cupcakes with Mashed Potato Frosting

 

Mini Bourbon BBQ Meatloaf Cupcakes Topped with Buttery Mashed Potato Swirls 

Ingredients:

For the Meatloaf Cupcakes:

1½ lbs ground beef (85/15)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs

1 egg

¼ cup milk

1 tbsp Worcestershire sauce

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

For the Bourbon BBQ Glaze:

½ cup BBQ sauce (your favorite brand)

2 tbsp bourbon

1 tbsp brown sugar

1 tsp Dijon mustard

For the Mashed Potato Frosting:

2 lbs russet potatoes, peeled and chopped

4 tbsp butter

½ cup milk (more as needed)

Salt and pepper to taste

Optional: chives or parsley for garnish 

Directions:

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

In a large bowl, mix ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire, paprika, salt, and pepper until well combined.

Divide mixture evenly into the muffin tin, pressing gently into each cup.

In a small saucepan over medium heat, combine BBQ sauce, bourbon, brown sugar, and Dijon mustard. Bring to a simmer and cook for 3–4 minutes until slightly thickened.

Brush the tops of each meatloaf cupcake with the bourbon BBQ glaze.

Bake for 20–25 minutes, until meat is cooked through and glaze is sticky and caramelized.

Meanwhile, boil potatoes in salted water until fork tender, about 15 minutes. Drain and mash with butter and milk. Season to taste.

Once meatloaf cupcakes are done, allow to rest for 5 minutes.

Pipe or spoon mashed potatoes onto each cupcake like frosting. Garnish with chives or parsley if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 480 kcal | Servings: 6 servings (2 cupcakes each)