Italian Meatloaf Cupcakes

Prep Time
10 min
Cook Time
20 min
12 servings
Recipe by: Eggland's Best

These Italian Meatloaf Cupcakes are perfect for the whole family to enjoy!

Make This Recipe


  • 1 pound extra lean ground beef
  • 1/2 pound Sweet Italian bulk turkey sausage
  • 1 cup Italian seasoned breadcrumbs
  • 3/4 cup Carrots, finely chopped
  • 1 cup Tomato pasta sauce
  • 1/2 cup Water
  • 2 Eggland's Best Eggs (large)
  • 1/2 cup Onion, finely chopped
  • 1 teaspoon Fresh garlic, finely chopped
  • 1 teaspoon Oregano
  • 1/2 teaspoon Pepper
  • 6 ounces Land O Lakes® Italian Blend Cheese Product, cut into 1/2-ounce cubes

Potato Topping

  • 1 1/4 cups Water
  • 1 tablespoon Land O Lakes® Butter
  • 1/4 teaspoon Salt
  • 1 1/3 cups Instant mashed potatoes
  • 2/3 cup Milk


Heat oven to 450°F. Spray 12 cup muffin pan with nonstick cooking spray.

Place muffin pan onto 15x10x1-inch baking pan; set aside.

Combine all meatloaf ingredients, except cheese, in bowl; mix well.

Shape about 1/3 cup meatloaf mixture into 12 (2 1/2-inch) balls.

Press 1 1/2- ounce cube of 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 to 25 minutes or until internal temperature is 165°F and meat is no longer pink.

Combine 1 1/4 cups water, butter and 1/4 teaspoon salt in 4-quart saucepan; cookover medium-high heat.

Add potatoes and milk; mix well.

Top each meatloaf muffin with about 3 tablespoons potato mixture; sprinkle with paprika, if desired.

Serve immediately!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 243
Fat 15 g
Saturated Fat 6 g
Cholesterol 79 mg
Sodium 676 mg
Carbohydrates 13 g
Dietary Fiber 2 g
Protein 13 g