Recipes Main Dishes Meatloaf Recipes Beef Meatloaf Recipes Meat-Lover's Cupcakes 4.2 (5) 5 Reviews 3 Photos 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. Recipe by zerostar Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 40 mins Total Time: 1 hrs 25 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts 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 Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners. 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. 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. 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). 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. I Made It Print Nutrition Facts (per serving) 457 Calories 27g Fat 25g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved