Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, finely diced onion, bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir gently until just combined.

Firmly pack a generous amount of the meat mixture into each muffin cup, creating a slight dome shape on top.

Take a slice of bacon and wrap it around each meatloaf cupcake, tucking the ends underneath.

Place the muffin tin in the preheated oven and bake for 25-30 minutes. Check that the internal temperature reaches 160°F (70°C).

While your cupcakes are baking, bring a pot of salted water to a boil and add the peeled and cubed russet potatoes. Cook for 15-20 minutes or until fork-tender.

In a small saucepan, combine your favorite BBQ sauce, bourbon (or apple juice), brown sugar, and apple cider vinegar. Simmer the mixture over medium heat for about 5 minutes.

Once baking is complete, carefully drain any excess grease from the cupcakes. Brush each one with the bourbon BBQ glaze and return to the oven for an additional 5-10 minutes.

Once the potatoes are done, add warm milk, butter, salt, and pepper, then mash until creamy.

Allow the meatloaf cupcakes to cool for 5-10 minutes before frosting each cupcake with the creamy mashed potatoes and drizzling with the leftover bourbon BBQ glaze.