Ingredients
Scale
- 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