Cheesy Meatloaf Cupcakes

Preheat oven to 350 degrees (oven temps may vary). Spray a muffin pan lightly with Pam. Peel, chop, and start the potatoes boiling in a pot on the stove over medium/high heat (salt water if desired). Cut each string cheese in half and half again so that there are 24 even pieces. Each meatloaf should have 2 pieces of string cheese inside so lightly press the string cheese pieces together in groups of two (there should be 12 groups of two). Take all other ingredients and mix together by hand until everything is mixed evenly. For easier and more even meatloaf cupcakes separate into 12 even areas, then roll each piece into a ball. Flatten each ball into a patty, place cheese, enough for one, in the middle and ball the meat back up around it. You don't want any cheese showing or it will ooze out during baking. When cheese is inside the meat ball, place ball into muffin pan and gently flatten a little into pan so it forms at the bottom. You want to make sure not to press too hard or it might flatten the meat too much and the cheese will show, if that happens just cover it back up. When done with each meat ball, place in oven on middle rack and bake for about 30-35 minutes (again, ovens may vary). Optional: in the last 5 minutes of baking, take out meatloaf and sprinkle with shredded cheese, put back into oven to complete baking. When potatoes are tender enough to break easily by poking several pieces with a fork, drain them, mash, and add your favorite mashed potato ingredients (mine is butter, sour cream, salt, and pepper). Mix well. When meatloaf cupcakes are done, cool them for about 15 minutes. Either scoop a spoonful of potatoes or use an icing bag and decorate on top of the meatloaf cupcakes. If desired, garnish with your favorite toppings (the shredded cheese would be perfect if not previously used) and serve with a side of choice. I hope you enjoy!