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Meat-Lover's Cupcakes

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."
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1 h 25 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Cook's Note:
  • 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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Read all reviews 5
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Meat Lover's Cupcakes Haiku: "Way too sweet topping, 'cupcakes' sit in lots of grease, but still cute to eat." I reduced the ingredients for 1 lb. of ground beef and got 9 "cupcakes" - followed ...

I will make these again. I made a few changes, just because I like garlic and instead of milk I added almond milk and Italian bread crumbs. I didn't add the cheese suggested but instead added ...

This was a easy and great idea for a quick dinner! I kept the recipe the same but I just added some cubed cheddar cheese. YUMMY!!!!

This was really good. My friend Baylee would love this.

These were really good and very easy to put together. Will probably be making these again.

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