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Meat-Lover's Cupcakes The Best Recipes

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Meat-Lover's Cupcakes

"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."

Ingredients :

  • 1 teaspoon vegetable oil, or as needed
  • Sauce:
  • 1 cup ketchup
  • 1/4 cup Dijon mustard
  • 1/4 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 1/2 cups bread crumbs
  • 2 eggs, beaten
  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1/2 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste

Instructions :

Prep : 15M Cook : 12M Ready in : 1H25M
  • 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.

Notes :

  • 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.

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