Mac and Cheese Meatloaf Casserole
A BBQ-glazed meatloaf layer baked first, then topped with creamy cheddar macaroni and melted cheese, all in one 9x13 pan.
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Ingredients
- 1 cup ketchup
- 1 cup hickory and brown sugar barbecue sauce
- 2 pounds lean ground beef
- 30 Ritz crackers crushed
- 2 ounces onion soup mix about 2 packets
- 2 large eggs
- 3 cups elbow macaroni dry
- 2 cups milk
- 10.5 ounces condensed cheddar cheese soup 1 can
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups shredded mozzarella and cheddar cheese blend divided
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Stir together the ketchup and barbecue sauce and set aside.
- Mix the ground beef, crushed crackers, onion soup mix, eggs and 1/2 cup of the ketchup-barbecue sauce. Press into the baking dish and spread the remaining sauce on top.
- Bake for 30 minutes.
- Meanwhile, cook the macaroni according to the package and drain well. Whisk the milk, cheddar cheese soup, salt, pepper, garlic powder and onion powder until smooth, then stir in the macaroni and 2 cups of the cheese.
- Spread the macaroni over the meatloaf and sprinkle with the remaining 2 cups of cheese. Bake 17 to 20 minutes more, until the cheese melts and turns light golden and the meatloaf reaches 160°F in the center.
- Let it cool a little, then cut into slices.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 829kcalCarbohydrates: 73.6gProtein: 46.5gFat: 38.6gSodium: 2277mgFiber: 2.9gSugar: 25.6g