Vegan Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes

The Vegan Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Mashed Potato Frosting are delicious. Serve these cupcakes at lunches, events, feasts, functions, or holidays.  This recipe contains 345 kcal per serving and takes 1 hour to prepare. It contains vegan ground meat, breadcrumbs, onion, some vegetables, seasonings, bourbon, BBQ sauce, soy sauce, flaxseed, vegan bacon, maple syrup, Yukon gold potatoes, unsweetened vegan milk, vegan butter, and parsley. We may pair these cupcakes with garden salad. coleslaw, roasted broccoli, baked beans, dinner rolls, pickles, or maple glazed carrots. You may keep these Vegan Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Mashed Potato Frosting in the refrigerator for 4 days.

STATS:

• Total Time: 1 hour
• Course: Main
• Diet: Vegan
• Serving Size: 1 meatloaf cupcake
• Cooking Time: 35 minutes
• Servings: 12 cupcakes
• Calories: 345 kcal
• Preparation Time: 25 minutes
• Cuisine: American

EQUIPMENT:

• Muffin pan
• Large mixing bowl
• Measuring spoons
• Cutting board
• Knife
• Silicone spatula
• Pastry bag
• Medium saucepan
• Potato masher
• Skillet
• Measuring cups
• Pastry brush
• Baking sheet

INGREDIENTS:

MEATLOAF CUPCAKES:

• 16 oz vegan ground meat
• Half cup diced onion
• 1 cup panko breadcrumbs
• 2 tbsp tomato paste
• Half cup diced mushrooms
• 2 tbsp BBQ sauce
• 1 tsp onion powder
• Quarter cup grated carrot
• 2 tbsp bourbon
• One tsp smoked paprika
• 2 minced garlic cloves
• 1 tsp garlic powder
• Half tsp salt
• 1 tbsp soy sauce
• Three tbsp water
• 1 tbsp ground flaxseed
• Half tsp black pepper
• 1 tsp dried thyme

FOR WRAPPING:

• 12 slices vegan bacon

SMOKY BBQ GLAZE:

• 1 tbsp bourbon
• Quarter cup BBQ sauce
• 1 tsp maple syrup
• Half tsp smoked paprika

MASHED POTATO FROSTING:

• Half tsp salt
• 2 pounds Yukon Gold potatoes
• Quarter cup unsweetened vegan milk
• 2 tbsp vegan butter
• Quarter tsp black pepper
• 1 tsp garlic powder

GARNISH:

• 2 tbsp parsley
• 1 tsp smoked paprika

INGREDIENT NOTES:

VEGAN GROUND MEAT:

• This ingredient gives hearty texture and rich flavor to the meatloaf. It holds together well during baking. You may use cooked lentils, mashed black beans, crumbled tofu, tempeh, or homemade seitan instead.

PANKO BREADCRUMBS:

• Panko breadcrumbs help bind the mixture and keep the meatloaf tender without becoming too dense. You may use regular breadcrumbs, gluten-free breadcrumbs, crushed oats, or crushed crackers.

MUSHROOMS:

• Mushrooms add natural umami flavor and keep the meatloaf juicy. You may use finely chopped walnuts, cooked lentils, grated zucchini, or extra vegan ground meat instead.

BBQ SAUCE:

• BBQ sauce adds sweetness and smokiness and creates a sticky glaze. You may use homemade barbecue sauce, ketchup mixed with smoked paprika, or tomato sauce with maple syrup.

GROUND FLAXSEED:

• We mix water and flaxseed for a vegan binder that holds all the components. You may use chia seeds, a commercial egg replacer, or mashed potato instead.

VEGAN BACON:

• Vegan bacon adds a smoky flavor and crispy finish to the meatloaf cupcakes. You may use thin strips of marinated eggplant, rice paper bacon, or skip it.

YUKON GOLD POTATOES:

• Potatoes create a creamy and fluffy mashed potato topping. You may use cauliflower mash as an alternative.

INSTRUCTIONS:

1. First, grease the pan and warm the oven to 375°F.
2. Mix the flaxseed with water for 5 minutes in the bowl.
3. Cook the onion, mushrooms, and garlic in the skillet for one minute.
4. Include vegan meat, breadcrumbs, cooked vegetables, carrot, tomato paste, BBQ sauce, salt, and bourbon in the large bowl.
5. Then mix soy sauce, flax mixture, smoked paprika, garlic powder, pepper, and onion powder to combine everything well.
6. Now wrap one slice of vegan bacon on the inside edge of the muffin cups.
7. Fill the cups with the meat mixture and bake them for 25 minutes.
8. Mix BBQ sauce, maple syrup, smoked paprika, and bourbon to make the glaze.
9. Coat the cupcakes with glaze and bake them again for 10 minutes.
10. Then boil the potatoes and drain them well.
11. Mash the potatoes with vegan butter, vegan milk, salt, garlic powder, and pepper.
12. Pipe the mashed potatoes on the baked cupcakes.
13. Lastly, sprinkle the dish with parsley and smoked paprika.

SERVING SUGGESTIONS:

DINNER:

• Vegan Gravy
• Roasted Brussels Sprouts
• Maple Glazed Carrots

MEAL:

• Green Beans
• Steamed Corn
• Dinner Rolls

BBQ:

• Coleslaw
• Grilled Corn on the Cob
• Baked Beans

SIDES:

• Garden Salad
• Roasted Broccoli
• Garlic Green Beans

PARTY:

• Vegan Mac and Cheese
• Potato Salad
• Pickles
• Fresh Fruit Salad

TIPS:

• Avoid overmixing the meat mixture to keep it tender for longer.
• Brush the glaze in the last part of baking to get the best sticky coating.
• Cool the cupcakes for 5 minutes, then take them from the pan.
• Serve the meal right after garnishing for the fresh taste.

STORAGE INFORMATION:

FRIDGE:

• Keep the cupcakes for 4 days in the vessel.

FREEZER:

• You may freeze the cupcakes without frosting for 90 days.

FAQs:

Can I prepare these cupcakes early?

• Yes, you may bake the cupcakes 24 hours in advance and prepare the mashed potatoes when needed to serve.

Are sweet potatoes good to include in this recipe?

• Yes, you may add sweet potatoes as per your preference.

Does this recipe contain nuts?

• Yes, you may use nut-free vegan butter, vegan bacon, and vegan milk for a desired version.

Can I exclude bourbon in these cupcakes?

• Yes, you may skip it and use apple juice as an alternative.

NUTRITIONAL INFORMATION:

Net Carbs: 24 grams

Iron: 4.8 mg

Total Carbs: 31 grams

Vitamin A: 4,150 IU

Fiber: 7 grams

Calcium: 85 mg

Protein: 18 grams

Calories: 345 kcal

Sodium: 610 mg

Potassium: 790 mg