Bourbon BBQ Vegan Bacon-Wrapped Meatloaf Cupcakes

These Bourbon BBQ Vegan Bacon-Wrapped Meatloaf Cupcakes are a fun plant-based twist on classic meatloaf. Made with lentils, mushrooms, walnuts (optional), oats, and vegan bacon, they’re glazed with a rich bourbon BBQ sauce and baked in a muffin tin for perfectly portioned servings.

Yield: 12 meatloaf cupcakes

Prep Time: 30 minutes

Cook Time: 35–40 minutes

Total Time: 1 hour 10 minutes

Difficulty: Intermediate

Ingredients
For the Vegan Meatloaf
2 cups cooked brown lentils, drained
8 oz (225 g) cremini mushrooms, finely chopped
1 small onion, finely diced
3 cloves garlic, minced
1 cup old-fashioned rolled oats
½ cup breadcrumbs
½ cup chopped walnuts (optional; omit for nut-free version)
2 tablespoons ground flaxseed
5 tablespoons water (to make flax egg)
2 tablespoons tomato paste
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon vegan Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Vegan Bacon
12 strips vegan bacon
Bourbon BBQ Glaze
1 cup BBQ sauce
2 tablespoons bourbon
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
Garnish
Fresh parsley, chopped
Chopped green onions
Instructions
Step 1: Prepare the Flax Egg

Mix:

2 tablespoons ground flaxseed
5 tablespoons water

Let sit for 10 minutes until thickened.

Step 2: Cook the Vegetables

Heat olive oil in a skillet.

Cook:

Onion
Mushrooms

for 6–8 minutes until moisture evaporates.

Add garlic.

Cook 1 minute.

Allow to cool slightly.

Step 3: Make the Meatloaf Mixture

In a large bowl combine:

Lentils (lightly mashed)
Mushroom mixture
Oats
Breadcrumbs
Walnuts (if using)
Flax egg
Tomato paste
Soy sauce
Vegan Worcestershire
Dijon mustard
Smoked paprika
Onion powder
Garlic powder
Thyme
Salt
Pepper

Mix thoroughly.

The mixture should hold together when squeezed.

If too wet, add more oats.

If too dry, add 1–2 tablespoons vegetable broth.

Step 4: Prepare Muffin Pan

Preheat oven to 375°F (190°C).

Grease a 12-cup muffin tin.

Wrap one strip of vegan bacon around the inside edge of each muffin cup.

Fill each cup firmly with the meatloaf mixture.

Step 5: Make the Bourbon BBQ Glaze

Whisk together:

BBQ sauce
Bourbon
Maple syrup
Apple cider vinegar
Dijon mustard
Smoked paprika

Brush generously over each cupcake.

Step 6: Bake

Bake for 35–40 minutes, until:

Firm
Lightly browned
Vegan bacon is crisp around the edges

Brush with additional glaze during the last 10 minutes of baking.

Step 7: Serve

Cool for 5–10 minutes before removing from the pan.

Garnish with parsley and green onions.

Serve with:

Mashed potatoes
Roasted vegetables
Green beans
Corn on the cob
Garden salad
Tips for Success
Mash only half the lentils for the best texture.
Pack the mixture firmly into the muffin cups.
Use a thick BBQ sauce to prevent the glaze from running.
Let the cupcakes rest before removing to help them hold their shape.
Storage
Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze individually for up to 3 months.

Reheating
Oven: 350°F (175°C) for 10–15 minutes
Air Fryer: 350°F (175°C) for 5–7 minutes
Microwave: 1–2 minutes
Nutrition (Approximate Per Cupcake)
Calories: 230
Protein: 11 g
Carbohydrates: 24 g
Fat: 10 g
Saturated Fat: 2 g
Fiber: 6 g
Sugar: 7 g
Sodium: 520 mg

Nutrition will vary depending on the brand of vegan bacon and BBQ sauce used.

Nut Information
Contains Tree Nuts?

Yes (if made with walnuts).

Contains Peanuts?

No

Nut-Free Version

Simply omit the walnuts and replace them with:

½ cup sunflower seeds
Pumpkin seeds
Extra rolled oats
Cooked lentils

The recipe remains delicious and hearty without tree nuts.

Important: Always check the labels of vegan bacon, BBQ sauce, Worcestershire sauce, breadcrumbs, and other packaged ingredients if serving someone with a severe nut allergy, as manufacturing practices vary and cross-contact may occur.

Questions & Solutions (Q&S)

Q1: Does the alcohol remain after baking?
Most of the alcohol cooks off during baking, leaving a subtle bourbon flavor. If preferred, replace the bourbon with apple juice or vegetable broth.

Q2: Can I make this completely nut-free?
Yes. Omit the walnuts and use sunflower seeds, pumpkin seeds, extra oats, or additional lentils.

Q3: Can I make these gluten-free?
Yes. Use certified gluten-free oats, gluten-free breadcrumbs, gluten-free tamari instead of soy sauce, and gluten-free vegan bacon.

Q4: Can I make them ahead of time?
Yes. Assemble the cupcakes up to 24 hours in advance, refrigerate, then glaze and bake when ready.

Q5: What if I don’t have a muffin tin?
Shape the mixture into a standard meatloaf and bake in a loaf pan for about 50–60 minutes.

Q6: Which vegan bacon works best?
Choose a brand designed for baking, as it crisps better and holds its shape around the meatloaf.

Q7: Can I use black beans instead of lentils?
Yes. Black beans or chickpeas can replace the lentils, though the texture and flavor will differ slightly.

Q8: Why are my cupcakes falling apart?
The mixture may be too dry or not packed firmly enough. Ensure the flax egg has thickened, mash part of the lentils, and let the cupcakes cool for a few minutes before removing them from the pan.

Q9: Can I make them oil-free?
Yes. Sauté the vegetables in vegetable broth instead of oil, though the texture may be slightly less rich.

Q10: What sides pair well with these?
Mashed potatoes, roasted Brussels sprouts, grilled asparagus, steamed green beans, baked sweet potatoes, coleslaw, or a crisp green salad are all excellent accompaniments.