Ingredients:
For the Meatloaf Cupcakes:
1½ lbs ground beef (85/15)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1 large egg
¼ cup whole milk
½ cup smoky bourbon BBQ sauce (plus extra for topping)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
Optional: ¼ tsp cayenne pepper for heat
For the Mashed Potato Frosting:
2 lbs Yukon gold or russet potatoes, peeled and cubed
4 tbsp butter
½ cup whole milk or heavy cream
Salt and pepper to taste
Optional: ¼ cup sour cream or cream cheese for extra creaminess
For Garnish:
Chopped chives or parsley
Extra drizzle of BBQ sauce
Instructions:
1. Prepare the Mashed Potatoes (Frosting):
Boil the potatoes in salted water until fork-tender (about 15–20 minutes).
Drain, then mash with butter, milk, salt, and pepper. Add sour cream or cream cheese if desired.
Let cool slightly, then transfer to a piping bag fitted with a large star tip. (Or use a plastic zip bag with the corner snipped.)
2. Make the Meatloaf Cupcakes:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, ½ cup BBQ sauce, Worcestershire sauce, smoked paprika, salt, and pepper.
Mix just until combined—don’t overwork.
Divide mixture evenly among the muffin cups. Press down gently to shape.
Bake for 20–25 minutes or until cooked through (internal temp 160°F / 71°C).
In the last 5 minutes of baking, brush tops with more BBQ sauce and return to oven.
3. Frost the Cupcakes:
Once meatloaf cupcakes are slightly cooled (but still warm), pipe mashed potatoes on top like frosting.
Optional: Broil for 1–2 minutes to lightly brown the mashed potato swirls.
4. Garnish & Serve:
Sprinkle with chopped chives or parsley.
Add a drizzle of BBQ sauce on top, if desired.
Leave a Comment