Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with non-stick cooking spray.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, BBQ sauce, smoked paprika, salt, and pepper. Mix until well combined.
Take a slice of bacon and wrap it around the inside of each muffin cup, overlapping the edges slightly. Repeat for all 12 cups.
Fill each bacon-wrapped cup with the meat mixture, pressing down gently to pack it in.
Bake in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and the bacon is crispy.
While the meatloaf cupcakes are baking, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.
Once the meatloaf cupcakes are done, remove them from the oven and let them cool for a few minutes. Top each cupcake with a dollop of potato frosting and drizzle with additional BBQ sauce.
Garnish with chopped chives if desired and serve warm.
Notes
For a spicier kick, add a teaspoon of cayenne pepper or chopped jalapeños to the meat mixture.
Substitute sweet potatoes for regular potatoes for a sweeter flavor and added nutrients in the frosting.
