Italian Meatloaf Cupcakes
Italian Meatloaf Recipe

Italian Meatloaf Cupcakes

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

12
servings
30 min
PREP TIME
55 min
TOTAL TIME

Ingredients

Meatloaf

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

2 large Land O Lakes® Eggs

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

6 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend

Potato Topping

1 1/4 cups water

6 (3/4-ounce) slices Land O Lakes® 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

 

 *Substitute 3/4 cup finely chopped carrot.

How to make

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition

290Calories
15Fat (mg)
85Cholesterol (mg)
860Sodium (mg)
19Carbohydrates (g)
2Dietary Fiber
19Protein (g)

Reviews

Explore reviews from
our online community

  June 06, 2016

These were so yummy. Every one did love them. I kept the recipe

— says Chris
Helpful?
  November 10, 2014

Love it !

— says Christina
Helpful?
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