Meat Loaf Cupcakes with Mash Potatoes

Community Recipe from


  • 1 pound(s) Extra Lean Ground Beef
  • 1/2 pound(s) Bulk sweet Italian Sausage
  • 1 cup(s) Italian Seasoned Bread Crumbs
  • 1 cup(s) Shredded Carrots
  • 1 cup(s) Tomato Pasta Sauce
  • 1/2 cup(s) Water
  • 2 Eggs
  • 1/2 cup(s) Finely Chopped Onion
  • 1 teaspoon(s) Finely Chopped Fresh Garlic
  • 1 teaspoon(s) Dried Oregano Leaves
  • 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) Pepper
  • 6 slice(s) 3/4oz Deli Cheddar Cheese
  • 1 1/4 cup(s) Water Potato Topping
  • 6 slice(s) 3/4oz Deli Cheddar Cheese cut in Quarters Potato Topping
  • 2 cup(s) mashed potatoes whipped w/butter & milk Potato Topping
  • 1/2 teaspoon(s) salt & pepper to taste Potato Topping


  1. Directions:
  2. 1. 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.
  3. 2. 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.
  4. 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.
  5. 4. 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.
October 2013

This recipe is a personal recipe added by karebear1431 and has not been tested or endorsed by MyRecipes.

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