MEAT LOAF CUPCAKES WITH MASHED POTATOES

MEAT LOAF CUPCAKES WITH MASHED POTATOES
MEAT LOAF CUPCAKES WITH MASHED POTATOES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound extra lean ground beef

  • 1/2

    pound bulk sweet Italian sausage

  • 1

    cup Italian-seasoned breadcrumbs

  • 1

    cup shredded carrots

  • 1

    cup tomato pasta sauce

  • 1/2

    cup water

  • 2

    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 deli cheddar cheese

  • Potato Topping:

  • 1 1/4

    cups water

  • 6

    (3/4-ounce) slices deli cheddar cheese, cut into quarters

  • 2

    cups mashed potatoes whipped with butter and milk

  • 1/2

    teaspoon salt and pepper to taste

Directions

Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside. Combine all meatloaf ingredients except cheese slices in large 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. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

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