Meat-Lover'S Cupcakes Recipe

Name: Meat-Lover'S Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) Off the Block); 1 1/2 cups bread crumbs; 2 eggs, beaten; 1 (1 ounce) package dry onion soup mix (such as Lipton(R)); 1 tablespoon chili powder; 1 1/2 teaspoons paprika; 1/2 cup shredded extra-sharp Cheddar cheese (such as Sargento(R) Off the Block), or to taste

Servings: persons

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(R) Off the Block)
1 1/2 cups bread crumbs
2 eggs, beaten
1 (1 ounce) package dry onion soup mix (such as Lipton(R))
1 tablespoon chili powder
1 1/2 teaspoons paprika
1/2 cup shredded extra-sharp Cheddar cheese (such as Sargento(R) Off the Block), or to taste

1
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
2
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.
3
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.
4
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).
5
Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

1447

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, or as needed, Sauce:, 1 cup ketchup, 1/4 cup Dijon mustard, and more.

Yes, Meat-Lover'S Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meat-Lover'S Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions