Mac and Cheese Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
1 cup ketchup
02 -
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
03 -
2 lbs lean ground beef
04 -
30 Ritz Crackers, crushed
05 -
2 oz Lipton onion soup mix
06 -
2 eggs
→ Mac and Cheese Layer
07 -
3 cups macaroni noodles
08 -
2 cups milk
09 -
10.5 oz condensed cheddar cheese soup
10 -
1 tsp salt
11 -
1 tsp pepper
12 -
1 tbsp garlic powder
13 -
1 tbsp onion powder
14 -
4 cups shredded mozzarella and cheddar cheese blend
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a large baking dish.
02 -
In a small bowl, mix ketchup and barbecue sauce. Set aside. In a large mixing bowl, combine the ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of the ketchup mixture. Mix until well combined.
03 -
Press the meatloaf mixture into the greased baking dish, forming an even layer. Spread the remaining ketchup and barbecue sauce mixture on top. Bake for 30 minutes.
04 -
While the meatloaf bakes, cook the macaroni noodles according to the package instructions until al dente. Drain and set aside.
05 -
In a large bowl, mix the cooked macaroni with milk, condensed cheddar cheese soup, salt, pepper, garlic powder, onion powder, and 2 cups of shredded cheese. Stir until well combined.
06 -
Spread the macaroni and cheese mixture evenly over the baked meatloaf layer. Sprinkle the remaining 2 cups of shredded cheese on top.
07 -
Return the casserole to the oven and bake for an additional 17-20 minutes, or until the cheese is melted and bubbly.
08 -
Let the casserole cool for a few minutes before serving. Enjoy with a side salad or garlic bread.
# Notes:
01 -
Use freshly shredded cheese for a creamier texture, as pre-shredded cheese contains anti-caking agents.
02 -
For a lighter version, substitute ground turkey or chicken for the beef.
03 -
To add a smoky flavor, try using smoked cheddar or Gouda in the cheese blend.