Everything tastes better in miniature form! And meatloaf is no exception. These cute little meatloaf cupcakes are irresistible to kids – big and small. And they bake in 20 minutes compared to about 1 hour for traditional meat loafs. I piped the mashed potato on for the photo but ordinarily I just pile it on then fluff it up with a fork – much faster!
“One of the reasons I like these is that they cook in around 20 minutes, compared to a full size meatloaf which usually takes around 1 hour.”
I really love meatloaf. But I find that to make a really good one, you need to make it big so you need to use at least 750g – 1kg /1.5 – 2 lb of mince. That is ALOT of meat! It is way too much for a family for one meal (unless you have an extraordinarily large one!). And to be honest, I am not the hugest fan of reheated slices of meatloaf. I don’t know why, but to me, meatloaf is one of those things that is sensational eaten fresh, then OK-ish the next day. Am I just fussy?
- 1 pound extra lean ground beef
- ½ pound bulk sweet Italian sausage
- 1 cup Italian-seasoned breadcrumbs
- 1 cup shredded carrots
- 1 cup tomato pasta sauce
- ½ cup water
- 2 Eggs
- ½ cup finely chopped onion
- 1 teaspoon finely chopped fresh garlic
- 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 (¾-ounce) slices deli cheddar cheese
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