meat-lover's cupcakes

Ingredients

• Servings: 12
• 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® off the block)
• 1 1/2 cups bread crumbs
• 2 eggs, beaten
• 1 (1 ounce) package dry onion soup mix (such as lipton®)
• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1/2 cup shredded extra-sharp cheddar cheese (such as sargento® off the block), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 25 mins


• 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.