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Meat-Lover's Cupcakes
Meat-Lover's Cupcakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Irresistible meatloaf 'cupcakes' topped with tangy Dijon mustard sauce and melted Cheddar cheese are a hit for all ages.
Ingredients:
  • 1 teaspoon vegetable oil, or as needed
  • 1 cup ketchup
  • 0.25 cup Dijon mustard
  • 0.25 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3 pounds ground beef
  • 2 cups milk
  • 8 ounces shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
  • 1.5 cups bread crumbs
  • 2 eggs, beaten
  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)
  • 1 tablespoon chili powder
  • 1.5 teaspoons paprika
  • 0.5 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste
Instructions:
  • Preheat oven to 375°F (190°C) and prepare a muffin tin by greasing with vegetable oil or lining with paper cups.
  • Combine ketchup, Dijon mustard, brown sugar, and Worcestershire sauce in a bowl, whisking until the sugar dissolves. Cover the bowl with plastic wrap and refrigerate for about 30 minutes until the sauce is nicely chilled.
  • Combine ground beef, milk, 8 ounces of Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika in a large bowl, kneading until thoroughly combined. Fill muffin cups with meat mixture, pressing down to ensure no air pockets remain.
  • Bake in the preheated oven for 15 minutes. Top each meatloaf 'cupcake' with chilled sauce, then bake in the oven until fully cooked, about 15 minutes. Check with an instant-read thermometer – it should reach at least 160 degrees F (70 degrees C).
  • Sprinkle the rest of the Cheddar cheese on top of the 'cupcakes' and allow them to cool for 10 minutes.

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