Meat-Lover's Cupcakes

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This is a quick and easy recipe that is good for any kind of get together. Whether it's a small family get together, or a game-day blow out, these are sure to delight food lovers of all ages. For the sauce I like to use stone-ground Dijon mustard. Feel free to experiment with different types of mustard, each one changes the flavor of the sauce. Regular yellow mustard makes the sauce slightly sweeter.

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Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
40 mins
Total Time:
1 hrs 25 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 teaspoon vegetable oil, or as needed

Sauce:

  • 1 cup ketchup

  • ¼ cup Dijon mustard

  • ¼ cup brown sugar

  • 1 tablespoon Worcestershire sauce

Meatloaf:

  • 3 pounds ground beef

  • 2 cups milk

  • 8 ounces shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)

  • 1 ½ cups bread crumbs

  • 2 eggs, beaten

  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)

  • 1 tablespoon chili powder

  • 1 ½ teaspoons paprika

  • ½ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.

  2. Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.

  3. Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.

  4. Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  5. Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

Cook's Note:

If you don't like Dijon mustard but don't want a sweet sauce, add half a can of tomato paste, and 1 tablespoon white vinegar.

Nutrition Facts (per serving)

457 Calories
27g Fat
25g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 457
% Daily Value *
Total Fat 27g 34%
Saturated Fat 12g 58%
Cholesterol 127mg 42%
Sodium 898mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 29g
Vitamin C 4mg 21%
Calcium 266mg 20%
Iron 3mg 17%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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