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

Combine the ground beef, panko breadcrumbs, diced onion, chopped bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper in a large mixing bowl.

Scoop the meat mixture into the prepared muffin tin and shape into a dome. Wrap a slice of bacon around each cupcake.

Bake for 25-30 minutes until the internal temperature reaches 160°F and the bacon is crispy.

Cook peeled and cubed russet potatoes in boiling salted water for 15-20 minutes until fork-tender.

Combine BBQ sauce, bourbon (or apple juice), brown sugar, and apple cider vinegar in a saucepan and simmer for 5 minutes.

Brush the baked cupcakes with BBQ glaze and return to the oven for an additional 5-10 minutes.

Mash the potatoes with warmed milk, butter, salt, and pepper until smooth and creamy.

Frost the cooled meatloaf cupcakes with the mashed potatoes and drizzle with more BBQ glaze if desired.