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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 |
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- 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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