why make this recipe
Mac and Cheese Meatloaf combines two comfort foods into one delicious dish. It’s hearty, cheesy, and filling, making it perfect for family dinners, potlucks, or whenever you crave a cozy meal. Plus, it brings a twist to traditional meatloaf by adding creamy macaroni and cheese on top, which kids and adults alike will love.
how to make Mac and Cheese Meatloaf
Ingredients:
- 240 ml ketchup
- 240 ml hickory and brown sugar barbecue sauce
- 900 g lean ground beef
- 30 Ritz crackers, crushed
- 56 g onion soup mix
- 2 large eggs
- 340 g dried macaroni noodles
- 480 ml whole milk
- 298 g condensed cheddar cheese soup
- 5 ml salt
- 5 ml ground black pepper
- 15 ml garlic powder
- 15 ml onion powder
- 450 g shredded mozzarella and cheddar cheese blend
Directions:
- Preheat the oven to 175°C. Grease a 23×33 cm baking dish.
- In a medium bowl, mix the ketchup and barbecue sauce thoroughly. Set this mixture aside.
- In a large bowl, combine the lean ground beef with the crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the ketchup-barbecue mixture and mix well.
- Press the meatloaf mixture evenly into the prepared baking dish. Spread the remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.
- While the meatloaf bakes, cook the macaroni noodles according to the package instructions in salted boiling water. Then, drain them well.
- In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Mix in salt, pepper, garlic powder, and onion powder. Fold in the cooked macaroni and 225 g of the shredded cheese.
- Remove the baking dish from the oven. Spoon the macaroni mixture evenly over the baked meatloaf.
- Sprinkle the remaining 225 g of cheese blend on top. Bake for an additional 17-20 minutes, or until golden and bubbling.
- Let the casserole rest for several minutes before slicing and serving.
how to serve Mac and Cheese Meatloaf
Serve Mac and Cheese Meatloaf hot from the oven. You can slice it into squares and place on plates. It pairs well with a simple salad or some steamed vegetables for a complete meal.
how to store Mac and Cheese Meatloaf
To store leftovers, let the dish cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Mac and Cheese Meatloaf
- For extra flavor, you can add some cooked bacon or diced vegetables to the meatloaf mixture.
- Feel free to use different types of cheese, such as pepper jack or gouda, for a unique taste.
- Ensure the macaroni is cooked al dente, as it will continue to cook in the oven.
variation
You can make a smaller portion by halving the ingredients, which is great for smaller families or if you want to try it out first before making a full dish.
FAQs
1. Can I use ground turkey instead of ground beef?
Yes, ground turkey is a healthier option and works well in this recipe.
2. Can I freeze Mac and Cheese Meatloaf?
Yes, it freezes well. Wrap slices tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator before reheating.
3. What can I serve with Mac and Cheese Meatloaf?
It pairs well with roasted vegetables, a side salad, or garlic bread for a complete meal.
Mac and Cheese Meatloaf
A hearty and cheesy twist on traditional meatloaf featuring a topping of creamy macaroni and cheese.
- Total Time: 65 minutes
- Yield: 6 servings 1x
Ingredients
- 240 ml ketchup
- 240 ml hickory and brown sugar barbecue sauce
- 900 g lean ground beef
- 30 Ritz crackers, crushed
- 56 g onion soup mix
- 2 large eggs
- 340 g dried macaroni noodles
- 480 ml whole milk
- 298 g condensed cheddar cheese soup
- 5 ml salt
- 5 ml ground black pepper
- 15 ml garlic powder
- 15 ml onion powder
- 450 g shredded mozzarella and cheddar cheese blend
Instructions
- Preheat the oven to 175°C and grease a 23×33 cm baking dish.
- In a medium bowl, mix the ketchup and barbecue sauce thoroughly and set aside.
- In a large bowl, combine the lean ground beef, crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the ketchup-barbecue mixture and mix well.
- Press the meatloaf mixture evenly into the prepared baking dish and spread the remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.
- Cook the macaroni noodles in salted boiling water according to the package instructions, then drain.
- In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Mix in salt, pepper, garlic powder, and onion powder, then fold in the cooked macaroni and 225 g of the shredded cheese.
- Remove the baking dish from the oven and spoon the macaroni mixture evenly over the baked meatloaf.
- Sprinkle the remaining 225 g of cheese blend on top and bake for an additional 17-20 minutes, or until golden and bubbling.
- Let the casserole rest for several minutes before slicing and serving.
Notes
For added flavor, consider incorporating cooked bacon or diced vegetables into the meatloaf mixture. You can substitute different cheeses for a unique taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg