• Cherry Chipotle Meat Loaf Cupcakes

    by Dorothy Reinhold on October 12, 2014

    Print This Post Print This Post Cherry Chipotle Meat Loaf Cupcakes | ShockinglyDelicious.com

    Say what? Meat loaf cupcakes?

    Not to worry; we aren’t spreading frosting on meat. We’re simply using a cupcake baking pan to create the perfectly sized individual meat loaves. Eat one, eat two – whatever your appetite requires.

    These are chock full of vegetables, and flavored with a brilliant condiment called Not Ketchup. We first met Not Ketchup, a fruit-based condiment (with no tomatoes, hence, “Not Ketchup”) last January, and have been using it on burgers, as a dipper for oven-fries, spread on bread for sandwiches, and to grill chicken.

    Sometimes when I am standing at the sink eating a hard cooked egg, I pour a little Not Ketchup on it to jazz it up. (Please reassure me I am not the only person who stands at the sink eating a hard cooked egg!) 
    Cherry Chipotle Meat Loaf Cupcakes | ShockinglyDelicious.com Not Ketchup comes in four flavors (featuring blueberry, cherry, date, fig). I used the Cherry Chipotle, my absolute favorite, for this recipe. You won’t go back to your regular ketchup or barbecue sauce, I promise.

    Cherry Chipotle Meat Loaf Cupcakes

    Rating: 51

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Yield: 12 meat loaf cupcakes

    Serving Size: 1-2 each

    Savory individual meat loaves chock full of vegetables are baked in a cupcake tin to make perfect portions.


      Vegetable mixture
    • 2 teaspoons olive oil
    • 1 medium onion, finely chopped
    • 2-3 carrots, peeled, trimmed, finely chopped
    • 1-2 celery stalks, trimmed, finely chopped
    • 1 (5-ounce) package sliced shiitake mushrooms
    • 3 mini sweet bell peppers, stemmed, finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1/4 teaspoon sea salt
    • A few grinds black pepper
    • 1 1/2 teaspoons Gourmet Garden Chunky Garlic Paste (or 3 cloves garlic, pressed or minced)
    • Meat Loaves
    • 1 pound organic ground grass-fed beef
    • 2/3-3/4 cup fresh bread crumbs
    • 1 tablespoon Dijon mustard
    • 1 egg, beaten
    • 1/4 cup Cherry Chipotle Not Ketchup
    • 1/2-2/3 cup minced Italian parsley


    1. Heat oven to 375 degrees.
    2. Make vegetable mixture: Heat oil in a skillet on medium heat. Add onion, carrots, celery, mushrooms, peppers, oregano, thyme, basil, salt and pepper and sauté until vegetables are soft, about 5 minutes. Add garlic and sauté another minute or so. Turn heat off and remove pan from burner; set aside to cool for 5-10 minutes.
    3. Make meat loaf cupcakes: In a large mixing bowl, combine vegetable mixture, beef, bread crumbs, Dijon, egg, Not Ketchup, and parsley. Use hands to stir, or a wooden spoon, or do as I do and mix using a KitchenAid Mixer on low speed for 15-30 seconds.
    4. Lightly oil 12 muffin tins. Divide meat loaf mixture among 12 muffin cups. Bake for 25 minutes or until cooked through. Remove pan from oven and cool for a couple of minutes.
    5. Serve extra Not Ketchup at the table if you like, so people can put another dollop on top if they want.
    6. Makes 12. Serve 1 or 2 meat loaf cupcakes per person, depending on appetites.


    Vegetable note: You know those cut-up vegetable appetizer trays from the grocery store that have baby carrots, celery sticks, mini peppers, etc.? This is a great recipe to use up the leftovers after a party.

    Recipe source: Adapted from Jeanette’s Healthy Living, who adapted it from Cooking Light


    Cherry Chipotle Meat Loaf Cupcakes | ShockinglyDelicious.com

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