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Italian Meatloaf Cupcakes
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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

  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.

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