Meatballs with Mash

Meatloafs 1 pound extra lean ground beef 1/2 pound sweet Italian sausage 1 cup breadcrumbs 1 cup shredded carrots 1 cup tomato pasta 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 slices deli cheddar cheese Topping 1 1/4 cups water 6 slices deli cheddar cheese, cut into quarters 2 cups mashed potatoes whipped with butter and milk 1/2 teaspoon salt and pepper to taste Heat oven to 450 F. Spray 12 cup muffin pan with no stick cooking spray. Place muffin pan onto 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 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 25 min 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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