Recipe: Dr. BBQ's pepper jelly meatloaf cupcakes

This week's One Hour Suppers with Dr. BBQ is creative twist on an old favorite. These cupcakes are great tailgate food and you can serve them warm or at room temperature. You can eat it with one hand and hold your drink in the other. It's kind of like a tasty breadless meatloaf sandwich.

I used simple jalapeno jelly from the supermarket for this recipe but there are plenty of fiery exotic pepper jellies available so as always use what you like and can find locally.   


  • 1 and ½ pounds 80/20 ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup finely chopped onion
  • 1 large jalapeno, seeded and finely chopped
  • ½ cup plus 2 tablespoons pepper jelly divided
  • 3 eggs lightly beaten
  • ⅓ cup breadcrumbs 
  • ¼ cup ketchup 


  1. Preheat the oven to 350°. 
  2. Into a large bowl, break the meat up with your hands so it's loose. Sprinkle the meat with the salt, pepper, onion, and jalapeno spreading it evenly. Pour the eggs over the top. Add 2 tablespoons of the pepper jelly. 
  3. Using your hands break up the meat and mix until everything is well incorporated. Sprinkle the breadcrumbs over the mixture and again with your hands mix well until fully blended. 
  4. Divide the mixture into six equal-sized balls. Spray a medium muffin tin with vegetable spray. Form one of the balls into a tight muffin the size of the tin. Add the ball to the tin and press gently to flatten the top. Repeat with all six balls. 
  5. Place the tin in the oven and cook for 20 minutes. 
  6. In a small bowl, whisk together the ketchup and remaining pepper jelly. Spoon the jelly mixture over the meat muffins. Cook for 20 minutes until the glaze is well set and the muffins have reached an internal temperature of 160°. 
  7. Remove to a platter and let rest for 5 minutes or let cool completely and serve at room temperature.

Makes 6 servings.