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.