Meat-Lover's Cupcakes Recipe -
Meat-Lover's Cupcakes Recipe

Meat-Lover's Cupcakes

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 25 mins


  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.
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  • 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 More Reviews

Feb 08, 2015

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 the recipe entirely other than forgetting the last sprinkle of cheddar cheese at the end. The directions and timing were spot-on (also very easy in that there were no veggies to saute beforehand), and the meatloaf itself was very good in texture and taste, but the sauce on top was too sweet for me, too "wierd" for my daughter, and just unnecessary for my husband who would rather drag his meatloaf through a condiment of his choosing. I also am not a fan of meatloaves that bake in constricted spaces like loaf or muffin pans so that they're just sitting in pools of grease, so if I make these again, I'll free-form it as a loaf in a 9X13 dish, and tool around w/ the sauce ingredients, if not drop the sauce entirely.

Jan 31, 2015

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


2 Ratings

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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 898 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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