Italian Meatloaf Cupcakes

Italian Meatloaf Cupcakes
1 Review
Prep Time
Total Time
12 servings


Meatloaf Ingredients

1 pound
Extra lean ground beef
1/2 pound
Sweet Italian bulk turkey sausage
1 cup
Italian seasoned breadcrumbs
3/4 cup
Carrots, finely chopped
1 cup
Tomato pasta sauce
1/2 cup
2 each
1/2 cup
Onion, finely chopped
1 teaspoon
Fresh garlic, finely chopped
1 teaspoon
1/2 teaspoon
6 ounces
Land O Lakes® Italian Blend Cheese Product, cut into 1/2-ounce cubes

Potato Topping

1 1/4 cups
1 tablespoon
Land O Lakes® Butter
1/4 teaspoon
1 1/3 cups
Instant mashed potatoes
2/3 cup


  1. Heat oven to 450°F. Spray 12 cup muffin pan with nonstick cooking spray. Place muffin pan onto 15x10x1-inch baking pan; set aside.
  2. Combine all meatloaf ingredients, except cheese, in bowl; mix well.
  3. Shape about 1/3 cup (#12 scoop) meatloaf mixture into 12 (2 1/2-inch) balls. Press1 1/2- ounce cube of 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 to 25 minutes or until internal temperature is 165°F and meat is no longer pink.
  4. Combine 1 1/4 cups water, butter and 1/4 teaspoon salt in 4-quart saucepan; cookover medium-high heat. Add potatoes and milk; mix well. Top each meatloaf muffin with about 3 tablespoons potato mixture; sprinkle with paprika, if desired. Serve immediately. 

Recipe Tips

Prepared meatloaf muffins can be froze without potato topping and reheated for alater time.

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Recipe Comments and Reviews


Yum! I have made these twice now. The first time, I used sweet Italian sausage and ground turkey instead of ground beef. They were delicious! The second time, I used a more spicy Italian sausage and ground beef. My husband loved them, but I thought they were a little too spicy. I had potatoes on hand, so I boiled and mashed them instead of using instant. But the instant potatoes would be faster and easier. The kids loved that the dinner looked like cupcakes!

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