Meat-Lover’s Cupcakes

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 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

Directions

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.