Meat-Lover's Cupcakes recipe
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Ingredients
- 1 teaspoon vegetable oil, or as needed 1 cup ketchup ¼ cup Dijon mustard ¼ 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 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
Nutrition Info
- 456.5 caloriescarbohydrate: 25.3 gcholesterol: 127.1 mgfat: 26.8 gfiber: 1.1 gprotein: 28.6 gsaturatedFat: 11.6 gservingSize: -sodium: 898.4 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Meat-Lover's Cupcakes
Directions
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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.