Meat Loaf Cupcakes with Mashed Potatoes

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 pepper
• 6 (3/4-ounce) slices deli cheddar cheese
• 2 cups mashed potatoes whipped with butter and milk
• salt and pepper

Directions

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.
2. Combine all meatloaf 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) except cheese slices in large bowl; mix well.
3. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
4. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls.
5. 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.
6. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
7. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted.
8. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.