Smoky Bourbon Bacon Cupcake Meatloaves
Here’s the deal: sometimes you want a comfort food classic, but you also want it to look cute, taste amazing, and maybe have a little booze involved. Enter the Smoky Bourbon Bacon Cupcake Meatloaves. It’s exactly what it sounds like – your favorite hearty meatloaf, baked into individual portions, wrapped in crispy bacon, and glazed with a sweet and smoky bourbon sauce. It’s less “grandma’s Sunday dinner” and more “I’m an adult and I can eat mini bacon-wrapped meatloaf any day of the week, thank you very much.” Plus, it’s ridiculously easy to make, and frankly, far more exciting than a giant loaf of ground beef.
I remember the first time I made these Smoky Bourbon Bacon Cupcake Meatloaves. My husband, bless his heart, walked into the kitchen and saw me meticulously lining a muffin tin. He paused, stared, and then asked, “Are those… mini meatloaf cupcakes? Are you trying to trick the kids into eating their protein by making it look like dessert?” I mean, *obviously*. He then proceeded to eat three of them straight off the cooling rack before I could even get them glazed. The kids? They just thought it was hilarious that Dad was eating “cupcakes” for dinner. Mission accomplished, I guess. Except now they think all cupcakes should be savory and bacon-wrapped. My life is chaos.
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Why You’ll Love This Smoky Bourbon Bacon Cupcake Meatloaves
* They’re meatloaf, but in tiny, adorable packages. It’s like the universe knew you wanted comfort food that also fits a snack-sized craving.
* Bacon. Need I say more? It’s basically a crispy, savory hug around a perfectly seasoned meatball.
* Bourbon. Because sometimes dinner needs a little *oomph*, and by oomph, I mean a reason to tell people you cooked with alcohol.
* Cupcake-sized portions mean fewer arguments at the dinner table over who got the biggest slice. Mostly. Someone will still claim theirs is smaller.
* It’s a conversation starter. “Oh, you made *meatloaf cupcakes*? Are you okay?” Yes, Martha, I’m just living my best, most extra life.
Time-Saving Hacks
* Forget chopping onions and garlic; grab the pre-minced stuff from the produce section. Your hands won’t smell like garlic for three days, and honestly, who cares?
* Don’t bother with a separate bowl for the glaze. Just mix it right in the measuring cup you used for the bourbon. Less dishes, more happy hour.
* If you’re out of breadcrumbs, crush up some Ritz crackers or even stale cereal. Nobody will know, and it adds character. Probably.
* Lining your muffin tin with parchment paper cups makes cleanup a breeze. Or just spray it really, really well and then leave it for your spouse to “discover” in the morning.
Serving Ideas
* Serve with a crisp green salad because, let’s be honest, you need *something* green on the plate to pretend it’s healthy.
* Mashed potatoes are a classic for a reason. Specifically, *instant* mashed potatoes if you’ve already used all your energy on wrapping tiny meatloaves in bacon.
* A glass of red wine, or, if the kids truly drove you nuts today, a bottle. (Kidding! Mostly.)
* Honestly, sometimes I just eat them straight from the fridge like a savory little snack. No judgment here.
What to Serve It With
Creamy mashed potatoes (the real kind, or the instant kind—we don’t judge).
A simple steamed green vegetable, like broccoli or green beans, so you can tell yourself you had a balanced meal.
A side of roasted root vegetables if you’re feeling ambitious and have another sheet pan to wash.
Crusty bread for soaking up any glorious glaze remnants.
Tips & Mistakes
Don’t overmix the meat: Seriously, treat it gently like you’re comforting a small, confused kitten. Overmixing makes for tough meatloaf, and nobody wants a jaw workout for dinner.
Drain your bacon grease: Unless you’re going for a grease puddle, which, hey, no judgment, but probably not the goal here. A quick pour-off after searing the bacon will save you a mess.
Don’t skip the glaze: That smoky, sweet, tangy topping is what takes these from “mini meatloaves” to “OMG, Smoky Bourbon Bacon Cupcake Meatloaves!” It’s essential.
Your muffin tin might be too small: Just jam them in. It’s fine. It’ll just be a more rustic, free-form look. We call that “artistic.”
Resist the urge to open the oven door every two minutes: I know, the smell is intoxicating, but just let them bake. Patience is a virtue, especially when bacon is involved.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Smoky Bourbon Bacon Cupcake Meatloaves
Ingredients
Main Ingredients
- 1.25 lb ground beef Use a mix of lean and fatty meat for best flavor.
- 6 slices bacon Cook until crispy, then chop into pieces.
- 0.5 cup bourbon A good-quality bourbon adds depth.
- 1 cup bread crumbs Use plain or seasoned as preferred.
- 1 medium onion Finely chopped.
- 2 cloves garlic Minced fresh garlic for flavor.
- 1 large egg Bind ingredients together.
- 2 tbsp ketchup For moisture and sweetness.
- 1 tbsp Worcestershire sauce For added umami flavor.
- 1 tsp smoked paprika Enhances the smoky flavor.
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Cook bacon in a skillet until crispy. Chop it and set aside.
- In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, whiskey, ketchup, Worcestershire sauce, and paprika.
- Fold in the chopped bacon and mix thoroughly.
- Scoop the mixture into a muffin tin lined with cupcake liners.
- Bake for 25 minutes or until fully cooked through.
- Let them cool slightly before removing from the muffin tin.