Italian Meatloaf Recipe

Italian Meatloaf Cupcakes

These cute little single-serve meatloaves bake quickly for an easy weeknight dinner.

30 min. prep time
12 servings
757 Ratings



1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup matchstick-cut carrots, finely chopped*
1 cup tomato pasta sauce
1/2 cup water
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Potato Topping

1 1/4 cups water
6 (3/4-ounce) slices Land O Lakes® Deli 4 Cheese Italian Blend, cut into quarters
2 tablespoons Land O Lakes® Butter
1/2 teaspoon salt
1 1/3 cups instant mashed potatoes
2/3 cup milk
Paprika, if desired


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.

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.

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.

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.


*Substitute 3/4 cup finely chopped carrot.



Recipe Tip

- 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.

- 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.

- 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.

Nutrition Facts (1 serving)

Calories: 290

Fat: 15g

Cholesterol: 85mg

Sodium: 860mg

Carbohydrates: 19g

Dietary Fiber: 2g

Protein: 19g

Recipe #15662©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Love it !
I love this recipe!!! My entire family loved this. I followed the recipe exactly as it said but used cheddar cheese instead. EVEN MY PICKY SIX YEAR OLD LOVED IT!
Everyone loved it and I used the ketchup with a few dashes of hot sauce. It really was moist and delicious.
I have been making my own individual meatloaf cupcakes for a long time. I started because my son doesn't like meatloaf so I would make him a seasoned one without the meatloaf seasoning. Now I make them so I can bring to work for my lunch. Also makes it easy to freeze leftover meatloaf if you have any.
This recipe is absolutey delicious. I made a few changes that really kicked up the flavor. Instead of onion I used shallots. Instead of pasta sauce I used ketchup with a splash of soy sauce, ketchup really compliments meatloaf . I will make this dish again and again
Love this recipe....... It is delicious!
Loved it!!

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