High-Protein Bacon-Wrapped Meatloaf Cupcakes with Cauliflower Mash Frosting

ByHannah Peterson

These are fun meatloaf cupcakes — bacon-wrapped mini meatloaves topped with creamy cauliflower mash “frosting” and a drizzle of BBQ sauce. They’re a playful, high-protein, low-carb twist on comfort food.

Why You’ll Love This Recipe

  • Cute cupcake presentation with bacon, meatloaf, and “frosting” exactly like your photo
  • Extremely high protein and satisfying
  • Fun for kids and adults alike
  • Great for meal prep or parties
  • Keto and diabetic-friendly

Ingredients (Makes 12 cupcakes)

Meatloaf Cupcakes:

  • 1.5 lbs (680g) ground beef (or mix with sausage)
  • 8–12 slices bacon
  • 1 egg
  • ⅓ cup (35g) almond flour or crushed pork rinds
  • ¼ cup (60ml) low-sugar BBQ sauce (plus extra for topping)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste

Cauliflower Mash Frosting:

  • 1 large head cauliflower, steamed
  • 2 tbsp butter
  • 2–3 tbsp heavy cream
  • ¼ cup (25g) grated Parmesan
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Mix ground beef, egg, almond flour, BBQ sauce, garlic powder, onion powder, salt, and pepper.
  3. Line each muffin cup with bacon slices. Press meat mixture into cups.
  4. Bake 20–25 minutes until cooked through. Brush tops with extra BBQ sauce and broil 2 minutes for caramelization.
  5. Frosting: Blend steamed cauliflower, butter, cream, Parmesan, salt, and pepper until smooth.
  6. Pipe cauliflower mash on top of baked meatloaf cupcakes. Drizzle with more BBQ sauce and garnish with parsley.

Prep Time: 15 minutes Bake Time: 20–25 minutes Total Time: 35–45 minutes

Nutrition (Per Cupcake)

  • Calories: ~220
  • Protein: 22g (high)
  • Total Carbs: 5g
  • Net Carbs: 4g
  • Fat: 14g

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