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

In a large mixing bowl, combine the ground beef, panko breadcrumbs, diced onion, bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix with your hands until just combined, being careful not to overmix.

Press the meat mixture firmly into each muffin cup, filling to the top and creating a slight dome shape.

Wrap one slice of bacon around the circumference of each meatloaf cupcake, tucking the ends underneath to secure.

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

About 10 minutes into baking, start your potatoes by boiling the peeled and cubed potatoes in a large pot of salted water for 15-20 minutes, until fork-tender.

While the cupcakes bake, prepare the bourbon BBQ glaze by combining the BBQ sauce, bourbon, brown sugar, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.

Remove the cupcakes from the oven, drain any excess grease, and brush the tops generously with the bourbon BBQ glaze. Return to the oven and bake for another 5-10 minutes, until the glaze looks sticky and slightly darkened.

Drain the potatoes thoroughly and mash with warmed milk, butter, salt, and pepper until smooth and creamy.

Let the meatloaf cupcakes cool for 5-10 minutes to allow juices to redistribute.

Transfer the mashed potato frosting to a pastry bag or ziplock bag and pipe or spoon the frosting onto the top of each cupcake. Drizzle with any remaining BBQ glaze and serve warm.