Mac and Cheese Meatloaf

Ingredients

→ Sauce
240 ml ketchup
240 ml hickory and brown sugar barbecue sauce
→ Meatloaf Base
900 g lean ground beef
30 Ritz crackers, crushed
56 g onion soup mix
2 large eggs
→ Macaroni Layer
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 oven to 175°C. Grease a 23×33 cm baking dish.

In a medium bowl, thoroughly mix ketchup and barbecue sauce. Set aside.

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.

Evenly press meatloaf mixture into the prepared baking dish. Spread remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.

While meatloaf bakes, cook macaroni noodles according to package instructions in salted boiling water. Drain well.

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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.

Remove baking dish from oven. Evenly spoon macaroni mixture over baked meatloaf.

Sprinkle remaining 225 g cheese blend on top. Bake an additional 17–20 minutes, or until golden and bubbling.

Let casserole rest for several minutes before slicing and serving.