Mac and Cheese Meatloaf (Print Version)
A hearty blend of macaroni, cheese, and seasoned beef, ideal for comforting family dinners and gatherings.
# Ingredients:
→ Sauce
01 -
240 ml ketchup
02 -
240 ml hickory and brown sugar barbecue sauce
→ Meatloaf Base
03 -
900 g lean ground beef
04 -
30 Ritz crackers, crushed
05 -
56 g onion soup mix
06 -
2 large eggs
→ Macaroni Layer
07 -
340 g dried macaroni noodles
08 -
480 ml whole milk
09 -
298 g condensed cheddar cheese soup
10 -
5 ml salt
11 -
5 ml ground black pepper
12 -
15 ml garlic powder
13 -
15 ml onion powder
14 -
450 g shredded mozzarella and cheddar cheese blend
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish.
02 -
In a medium bowl, thoroughly mix ketchup and barbecue sauce. Set aside.
03 -
In a large bowl, combine lean ground beef with crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the ketchup-barbecue mixture and blend until fully incorporated.
04 -
Evenly press meatloaf mixture into the prepared baking dish. Spread remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.
05 -
While meatloaf bakes, cook macaroni noodles according to package instructions in salted boiling water. Drain well.
06 -
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Mix in salt, pepper, garlic powder, and onion powder. Fold in cooked macaroni and 225 g shredded cheese.
07 -
Remove baking dish from oven. Evenly spoon macaroni mixture over baked meatloaf.
08 -
Sprinkle remaining 225 g cheese blend on top. Bake an additional 17–20 minutes, or until golden and bubbling.
09 -
Let casserole rest for several minutes before slicing and serving.
# Notes:
01 -
Allowing the casserole to rest after baking ensures cleaner slices and better layering.