Ingredients
For the Pup Cups
- 1½ lbs (680 g) lean ground beef
- 1 cup old-fashioned rolled oats
- ¾ cup finely shredded carrots
- ½ cup pumpkin purée (100% pure pumpkin)
- ⅓ cup cooked peas
- ¼ cup finely chopped green beans
- 2 large eggs
- 2–4 tablespoons water or dog-safe low-sodium beef broth, if needed
Optional Add-Ins
- ½ cup cooked sweet potato, mashed
- ¼ cup finely chopped zucchini
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon ground flaxseed
- Fish oil, only if appropriate for your dog and dosed according to your veterinarian or the product directions
Instructions
Preheat your oven to 350°F (175°C). Use a nonstick muffin pan, or line the cups with parchment-style muffin liners.
Add the ground beef, rolled oats, shredded carrots, pumpkin purée, peas, green beans, and eggs to a large bowl. Mix gently until everything is evenly combined, being careful not to overmix, since overworking ground meat mixtures can make the finished cups tougher rather than tender. If the mixture seems too dry, add water or dog-safe broth a tablespoon at a time until it holds together easily.
Divide the mixture evenly among the muffin cups, filling each approximately three-quarters full. Gently press the tops into an even layer without packing the mixture too tightly, which helps them bake more evenly.
Bake for approximately 25 to 30 minutes, or until the centers reach a safe internal temperature of 160°F (71°C) for ground beef. Because this recipe uses raw ground beef and egg, checking the internal temperature with a meat thermometer is the most reliable way to confirm the cups are fully and safely cooked.
Remove the pan from the oven and carefully drain away any excess rendered fat. Allow the pup cups to cool completely before serving.
Remove each meatloaf cup from the pan and portion it according to your dog’s size. For smaller dogs, cut or crumble a cup into bite-size pieces rather than serving it whole.