Bacon Wrapped Meatloaf Cupcakes

By forgetid

Bacon Wrapped Meatloaf Cupcakes

Ingredients

• 1 1/2 pounds ground beef
• 1 cup bread crumbs
• 1 onion, finely diced
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (8-ounce) can tomato paste
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons Worcestershire sauce
• 12 slices of bacon
• POTATOES
• 4-6 potatoes, boiled for mashing
• 1/4 cup shredded cheddar cheese
• 2 pounds butter
• 1/4 cup milk
• 1/2 teaspoon salt

Preparation

Step 1

Preheat oven to 350°F.

Line your muffin tin with the bacon so that each tin is circled by one strip.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed.

Bake for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp.

POTATOES
Mash boiled potatoes with a fork until they're completely smooth. Add your butter, cheese, milk and salt, mixing until fully combined. Scoop mixture into a piping bag (or a zip-lock with a corner cut off) and save it until the meatloaf is ready.

Remove meatloaf from oven when ready and pipe them with the mashed potatoes! After they're all piped, return to oven, and turn your heat up to 400-500 degrees. Heat until the tops of the potatoes are golden brown (it should be very quick – no more than 5-6 minutes).

Remove from the oven, allow to cool and enjoy!