Bacon Wrapped Meatloaf Cupcakes

Meatloaf. With a nice big thick slab of applewood smoked bacon wrapped around it. With creamy garlicy mashed potatoes on top. Thank you Pinterest!

For this over-the-top in your face creation, I combined my two favorite Food Network recipes; Paula’s old-fashion meatloaf and the Neely’s roasted garlic mashed potatoes and wrapped it all in bacon….mmmmm :)

xoxo, kat

Bacon Wrapped Meatloaf Cupcakes

For the meatloaf (via Paula Deen)

• 1 pound ground beef
• 1 1/4 teaspoons of salt
• 1/4 teaspoon ground pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• 1/2 cup quick-cooking oats
• bacon

topping:

• 2/3 cup ketchup
• 4 tablespoons brown sugar
• 2 tablespoons prepared mustard

Directions:

1. Preheat oven to 375°.
2. Mix all meatloaf ingredients well.
3. Brush a cupcake pan with oil. Scoop meatloaf into the cupcake pan.
4. Cover each meatloaf ball with bacon.
5. Mix ingredients for topping and spread onto each meatloaf ball.
6. Bake in the oven for 1 hour.

For the roasted garlic mashed potatoes (via Patrick & Gina Neely):

• 1 head of garlic, top chopped off
• olive oil
• 2 pounds of potatoes, washed well and cut into quarters
• 5 tablespoons butter
• 3/4 cup heavy cream
• salt and pepper

Directions:

1. Preheat oven to 425F degrees.
2. Slice off the very top of the garlic head. Drizzle with olive oil and season with salt and pepper. Place a on baking sheet and roast for 35 minutes. Remove from oven and let cool. Remove the cloves and mash with a wooden spoon.
3. Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Using a handheld mixer, cream potatoes until smooth.
4. Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mix well.
5. Season with salt and pepper.
6. When cool enough, put the mash potatoes in a piping bag and pipe on top of the meatloaf. Garnish with chives or green onions.
7. Enjoy.

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