Step-by-Step Instructions
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Par-Cook Turkey Bacon: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. Cook 12 slices of turkey bacon in a skillet for 5 minutes until flexible but not crisp. Transfer to paper towels.
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Mix Meatloaf Base: In a large bowl, combine ground beef, almond flour, eggs, diced onion, minced garlic, cheddar cheese, Worcestershire sauce, ¼ cup BBQ sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and fresh parsley. Mix gently until just combined.
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Wrap & Fill: Line each muffin cup with 1 slice of par-cooked turkey bacon, overlapping the ends. Divide the meat mixture evenly among the 12 cups, pressing down gently.
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Glaze & Bake: Brush the tops with the remaining ¼ cup BBQ sauce. Bake at 375°F (190°C) for 25 to 30 minutes until the internal temperature reaches 160°F (71°C).
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Make Cauliflower Frosting: Steam cut cauliflower florets for 10–12 minutes until very tender. Drain thoroughly. Transfer hot cauliflower to a food processor with butter, cream cheese, heavy cream, salt, and pepper. Process until completely smooth.
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Pipe & Serve: Let baked meatloaf cupcakes rest in the pan for 5 minutes before removing. Transfer cauliflower mash to a piping bag fitted with a star tip and pipe swirls onto each cupcake. Garnish with chopped parsley and serve warm!
| Nutritional Profile | Per Cupcake (1/12th recipe) |
| Calories | ~315 kcal |
| Net Carbohydrates | 4 g (6 g Total Carbs – 2 g Fiber) |
| Protein | 25 g |
| Total Fat | 22 g |
| Sodium | 510 mg |
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