In a large bowl, mix ground beef, breadcrumbs, ketchup, Worcestershire sauce, BBQ sauce, garlic powder, salt, and pepper until just combined (do not overmix).
Divide the meat mixture into 8 equal portions and form into balls.
Wrap each meatball with a slice of bacon and press into a muffin tin cavity, creating a cupcake shape.
Bake for 25–30 minutes, or until internal temperature reaches 160°F (71°C) and bacon is crispy.
2️⃣ Make the Mashed Potato Frosting
While the meatloaf bakes, place potatoes in a saucepan and cover with salted water.
Bring to a boil, then reduce heat and simmer covered for 10–12 minutes, or until potatoes are tender.
Drain well and mash using a ricer or masher for a smooth consistency.
Return potatoes to pot; add cream, sour cream, butter, salt, and optional pepper. Stir until creamy. Adjust cream for piping consistency—should be thick but pipeable.
3️⃣ Assemble and Serve
Let meatloaf cupcakes cool slightly in the tin.
Transfer mashed potatoes to a piping bag fitted with a star tip.
Pipe the mashed potato “frosting” onto each cupcake, swirling like a real cupcake.
Optional: garnish with chopped chives, crispy onions, or an extra drizzle of BBQ sauce.
