Italian Meatloaf Cupcakes

Name: Italian Meatloaf Cupcakes
Prep time: 30 min
Total time: 55 min
Yield: 12 servings
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® Italian Blend; Potato Topping; 1 1/4 cups water; 6 (3/4-ounce) slices Land O Lakes® 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

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

servings

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® Italian Blend

Potato Topping

1 ¹/₄ cups water

6 (3/4-ounce) slices Land O Lakes® 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

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.
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.
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.
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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