Meat-Lover's Cupcakes

Meat-Lover's Cupcakes

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"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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Ingredients

1 h 25 m servings 456 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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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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Directions

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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.

Footnotes

  • 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.

Reviews

2

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 ...

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