Bacon-Wrapped Meatloaf Cupcakes

Table of Contents

Equipment Needed

12-cup standard muffin tin
Non-stick cooking spray
Large mixing bowls (2)
Medium saucepan & colander
Potato masher or ricer
Pastry piping bag fitted with a large star tip (or a heavy-duty resealable bag with the corner snipped)
Meat thermometer

Pre-heat your oven to 375°F (190°C). Lightly spray a standard 12-cup muffin tin with non-stick cooking spray.
Take one strip of bacon for each muffin cup. Line the outer rim of each cup with the bacon, wrapping it along the inside edge to form a collar or ring. If the bacon strips are long, let the overlapping ends rest flat at the bottom of the cup.

In a small bowl, combine the panko breadcrumbs and whole milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid (this panade keeps the meatloaf incredibly tender).
In a large mixing bowl, combine the ground beef, ground pork, soak panko mixture, beaten egg, minced onion, minced garlic, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and black pepper.
Gently mix the ingredients using your hands or a fork just until combined. Avoid overworking the meat mixture so the cupcakes remain light and tender rather than dense.

Evenly divide the meat mixture into 12 equal portions (roughly ¼ cup each). Gently press the meat into the center of each bacon-lined muffin cup, packing it firmly so it holds its shape as it bakes.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
Spoon 1 teaspoon of glaze over the top of each meatloaf cupcake, spreading it evenly.

Place the muffin tin in the oven and bake at 375°F (190°C) for 25 to 30 minutes, or until an internal thermometer inserted into the center of a cupcake reads 160°F (71°C).
Remove from the oven and allow the cupcakes to rest in the pan for 5 to 8 minutes. Carefully drain off any excess rendered bacon fat from the cups using a spoon or bulb baster.

While the meatloaves are baking, place the cubed Yukon Gold potatoes into a saucepan and cover with cold, salted water. Bring to a boil over medium-high heat and cook for 15 minutes, or until fork-tender.
Drain the potatoes thoroughly in a colander and return them to the warm pot for 1 minute to cook off excess moisture.
Mash the potatoes using a potato masher or ricer until completely smooth with no lumps.
Add the melted butter, warm heavy cream, softened cream cheese, garlic powder, salt, and pepper. Beat with a wooden spoon or hand mixer until creamy, smooth, and stiff enough to hold a piped shape.

Use a spoon or butter knife to gently lift each bacon-wrapped meatloaf cupcake out of the muffin tin and arrange them on a serving platter.
Transfer the warm mashed potatoes into a pastry piping bag fitted with a large star tip.
Pipe a generous swirl of mashed potatoes on top of each meatloaf cupcake, moving from the outer edge inward to create a classic cupcake frosting swirl.
Garnish with chopped fresh chives and extra bacon bits if desired. Serve immediately while warm!

The nutritional values below are calculated estimates per serving (serving size: 2 meatloaf cupcakes with mashed potato topping).

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