Italian Meatloaf Cupcakes
Italian Meatloaf Cupcakes
These cute little single-serve meatloaves bake quickly for an easy weeknight dinner.
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30 min
Prep Time
55 min
Total Time
12
servings Ingredients
Meatloaf
1 pound extra lean ground beef
12 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup matchstick-cut carrots, finely chopped
1 cup tomato pasta sauce
12 cup water
12 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
12 teaspoon salt
12 teaspoon pepper
6 (3/4-ounce) slices Land O Lakes® Italian Blend
Potato Topping
1 14 cups water
6 (3/4-ounce) slices Land O Lakes® Italian Blend, cut into quarters
2 tablespoons Land O Lakes® Butter
12 teaspoon salt
1 13 cups instant mashed potatoes
23 cup milk
Paprika, if desired
How to make
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STEP 1
Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 15x10x1-inch baking pan; set aside.
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STEP 2
Combine all meatloaf ingredients except cheese slices in bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
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STEP 3
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
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STEP 4
Combine 1 1/4 cups water, 6 cheese quarters, butter and 1/2 teaspoon salt in 4-quart saucepan; cook over medium-high heat until cheese is melted and mixture is just begins to boil. Add potatoes and milk; mix well. Top with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.
Tip #1
- Freeze meatloaves before topping with potatoes for a great make-ahead meal. To reheat, microwave each frozen meatloaf 1 1/2-2 minutes or until heated through. Prepare desired amount of mashed potatoes to top meatloaves.
Tip #2
- Ask your deli manager to slice a 1/2-inch thick piece of cheese instead of 6 slices. Cut into 12 cubes; place each cube into center of each meatloaf.
Tip #3
- Cool mashed potato mixture slightly and place into gallon-sized resealable freezer bag. Cut hole 1/2 inch from bottom corner; pipe potato mixture onto each meatloaf.
290 Calories
15 Fat (g)
85 Cholesterol (mg)
860 Sodium (mg)
19 Carbohydrates (g)
2 Dietary Fiber
19 Protein (g)
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