These Smoky Bourbon BBQ Meatloaf Cupcakes Are Pure Comfort
These Bourbon BBQ Meatloaf Cupcakes are wrapped in bacon and ready in under an hour. Perfect for a smoky, easy weeknight dinner!
There is something magical about smoky bacon on a crisp autumn evening.
These Bourbon BBQ Meatloaf Cupcakes are the ultimate comfort food upgrade. You get juicy meat, crispy bacon, and a boozy kick in every bite. They are perfect for a cozy night in.
Why You’ll Love These Bourbon BBQ Meatloaf Cupcakes
Forget that dry, boring loaf from your childhood. These are ready in under an hour and stay incredibly moist. The individual portions mean everyone gets plenty of crispy bacon edges.
They are perfect for busy fall weeknights. Kids love the cupcake shape. Adults love the sophisticated bourbon glaze. It is a total win-win for your dinner table.
Easy Cooking Steps
Making these is super simple and fun to assemble. You just mix, wrap, and bake. Even if you are a beginner, you can master this. The muffin tin does all the hard work for you.
Ingredients You’ll Need
Most of these are pantry staples you already have. Grab some fresh beef and thick-cut bacon.
- 1.5 lbs ground beef (80/20 lean)
- 12 strips thick-cut bacon, halved
- 3/4 cup panko breadcrumbs
- 1 large egg, beaten
- 1/2 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1/2 cup bourbon BBQ sauce, divided
- 2 tablespoons bourbon whiskey
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Whisk 1/4 cup BBQ sauce and bourbon. Set the glaze aside.
- Combine beef, panko, egg, and onion in a bowl. Add garlic, BBQ sauce, and seasonings.
- Mix by hand until just combined. Do not overwork the meat.
- Place two half-strips of bacon in each cup. Cross them in an ‘X’ pattern.
- Divide meat into 12 portions. Press them firmly into the bacon-lined cups.
- Fold bacon ends over the top. This seals your cupcake.
- Bake for 20 minutes on the center rack.
- Remove the tin. Brush each cupcake with the bourbon glaze.
- Bake 10-15 more minutes. Ensure the temperature reaches 160°F.
- Let them rest for 5 minutes. This helps them keep their shape.
Best Ways to Enjoy It
Serve these warm for the best experience. They look amazing on a platter. Pair them with creamy mashed potatoes and roasted green beans. They are a hit at any fall gathering.
Storage & Reheating
Store leftovers in an airtight container for three days. They reheat beautifully in the microwave. You can also freeze them for later. Just thaw in the fridge overnight. This makes them great for meal prep.
Tips for Best Results
- Use 80/20 beef for the juiciest results.
- Don’t skip the liquid smoke for depth.
- Mince the onions very finely for texture.
- Use thick-cut bacon so it stays sturdy.
- Press the meat firmly into the cups.
- Let them rest before removing from tin.
- A meat thermometer ensures perfect cooking.
Ways to Switch It Up
- Swap beef for ground turkey or pork.
- Use maple syrup instead of bourbon whiskey.
- Add a cube of cheddar in the middle.
- Try a spicy BBQ sauce for heat.
Common Questions
Can I skip the bourbon?
Yes, you can use apple juice instead. Extra BBQ sauce also works perfectly fine.
Why use a muffin tin?
It creates perfect individual portions every time. It also helps the bacon wrap tightly.
Is liquid smoke necessary?
It adds a deep smoky flavor you’ll love. However, you can leave it out if needed.
You need to make these right now. Your kitchen will smell like heaven!
— Jasmine
Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
- In a small bowl, whisk together 1/4 cup of the bourbon BBQ sauce with 2 tablespoons of bourbon whiskey to create the glaze; set aside.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced onion, garlic, remaining 1/4 cup BBQ sauce, liquid smoke, Worcestershire sauce, salt, and pepper.
- Mix the ingredients by hand until just combined, taking care not to overwork the meat.
- Place two half-strips of bacon into each muffin cup, crossing them in an 'X' pattern so the ends hang over the edges.
- Divide the meat mixture into 12 equal portions (approximately 1/3 cup each) and press firmly into the bacon-lined cups.
- Fold the overhanging bacon ends over the top of the meat to seal the 'cupcake'.
- Bake for 20 minutes in the center rack of the oven.
- Remove the tin and brush the top of each meatloaf cupcake generously with the prepared bourbon BBQ glaze.
- Return to the oven and bake for an additional 10 to 15 minutes until the internal temperature reaches 160°F (71°C) and the bacon is crisp.
- Allow the cupcakes to rest in the tin for 5 minutes before removing to ensure they retain their shape.
