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
1 1/4 cups water
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.
- 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.