It is 6pm on a chilly Tuesday. You are tired from a long day. Dinner needs to happen fast and satisfy everyone at the table.
These BBQ Meatloaf Cupcakes are the answer to your weeknight stress. They are savory, smoky, and perfectly portioned for little hands. You will love how the warm bourbon glaze makes your kitchen smell like a cozy autumn evening.
Why You Will Love This Recipe
This recipe is a total winner for busy families. It turns a classic meal into something fun and easy to serve. No messy slicing is required at the table tonight.
The individual portions cook much faster than a traditional loaf. You get a crispy bacon edge in every single bite. It is a high-protein meal that feels like a special treat.
Simple Cooking Method
Making these is much simpler than you might think. You just mix the ingredients and press them into a muffin tin. Even beginner cooks can master this dish with total confidence.
The bacon acts as a natural liner for the meat. It keeps everything tender and incredibly juicy while baking. You will have a protein-packed dinner on the table in under an hour.
Ingredients You Will Need
Most of these items are likely already in your pantry. We use simple, fresh staples to create big, bold flavors.
- 2 lbs Ground Beef (80/20)
- 12 slices Applewood Smoked Bacon
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 1/2 cup Yellow onion, finely minced
- 2 cloves Garlic, minced
- 1/2 cup Smoky BBQ sauce
- 2 tbsp Bourbon whiskey
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, minced onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
- Mix by hand until just combined, ensuring ingredients are evenly distributed without overworking the meat.
- In a small bowl, whisk together the BBQ sauce and bourbon to create the glaze.
- Divide the meat mixture into 12 equal portions and shape into rounds.
- Line the perimeter of each muffin tin well with a slice of bacon, then press the meat portion into the center.
- Brush the tops of each meatloaf cupcake with half of the bourbon BBQ glaze.
- Bake for 25 minutes in the center rack of the oven.
- Apply the remaining glaze to each cupcake and bake for an additional 10 minutes until the bacon is crisp and internal temperature reaches 160°F (71°C).
- Let rest for 5 minutes in the tin to allow juices to redistribute before serving.
Best Ways to Enjoy It
Serve these warm with a big scoop of creamy mashed potatoes. A side of roasted green beans adds a lovely fresh crunch. They look beautiful on a platter for a family dinner.
For a fun twist, top them with a swirl of potato “frosting.” Your kids will love the cupcake-style presentation. It makes a regular weeknight feel like a small celebration.
Storage and Reheating
These store beautifully in the fridge for up to four days. Place them in an airtight container once they have cooled. They are perfect for easy weekday lunches the next day.
To reheat, use the oven at 350°F for about ten minutes. This helps the bacon stay nice and crisp. You can also freeze them for a quick future meal.
Recipe Tips for Best Results
- Do not skip the 5-minute resting time after baking.
- Avoid overworking the meat to keep the texture tender.
- Use a standard muffin tin for the best portion size.
- Choose thin-cut bacon so it crisps up quickly in the oven.
- Substitute apple juice for bourbon if you prefer no alcohol.
- Finely mince the onion so it blends seamlessly into the meat.
- Double the glaze if you like things extra saucy.
Ways to Switch It Up
- Try ground turkey for a leaner protein option.
- Use a maple BBQ sauce for a sweeter fall flavor.
- Add a cube of cheddar cheese to the center for a surprise.
- Swap panko for crushed crackers for a different texture.
Common Questions
Can I make these without the bourbon?
Yes, you absolutely can. Simply replace the bourbon with a splash of apple cider vinegar or juice. It will still be tangy and delicious.
Will the bacon get crispy in the tin?
The edges will get wonderfully crisp as they bake. For extra crunch, you can broil them for one minute. Just watch them closely so they do not burn.
I hope these savory little meatloaf cupcakes bring some warmth to your table tonight. They are such a joy to make and even better to eat. Enjoy every smoky, saucy bite with your favorite people.
— Katie Wood
Smoky Bourbon BBQ Bacon Wrapped Meatloaf Cupcakes
Ingredients
- 2 lbs Ground Beef (80/20)
- 12 slices Applewood Smoked Bacon
- 1 cup Panko breadcrumbs
- 2 large Egg s
- 1/2 cup Yellow onion, finely minced
- 2 cloves Garlic , minced
- 1/2 cup Smoky BBQ sauce
- 2 tbsp Bourbon whiskey
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, minced onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
- Mix by hand until just combined, ensuring ingredients are evenly distributed without overworking the meat.
- In a small bowl, whisk together the BBQ sauce and bourbon to create the glaze.
- Divide the meat mixture into 12 equal portions and shape into rounds.
- Line the perimeter of each muffin tin well with a slice of bacon, then press the meat portion into the center.
- Brush the tops of each meatloaf cupcake with half of the bourbon BBQ glaze.
- Bake for 25 minutes in the center rack of the oven.
- Apply the remaining glaze to each cupcake and bake for an additional 10 minutes until the bacon is crisp and internal temperature reaches 160°F (71°C).
- Let rest for 5 minutes in the tin to allow juices to redistribute before serving.
