Cheesy Meatloaf Mac (Printable Version)
Juicy meatloaf topped with creamy mac and cheese for a mind-blowing comfort meal.
# What You'll Need:
→ Sauces
01 -
1 cup tomato ketchup
02 -
1 cup Sweet Baby Ray's Brown Sugar & Hickory BBQ sauce
→ Meatloaf base
03 -
2 lbs ground beef (lean)
04 -
30 crushed Ritz Crackers
05 -
2 oz onion soup mix from Lipton
06 -
2 eggs
→ Macaroni mixture
07 -
3 cups macaroni pasta
08 -
2 cups milk
09 -
10.5 oz cheddar cheese soup (condensed)
10 -
1 tsp salt
11 -
1 tsp pepper
12 -
1 tbsp garlic powder
13 -
1 tbsp onion powder
14 -
4 cups mixed shredded cheddar and mozzarella cheese
# Step-by-Step Guide:
01 -
Turn your oven to 350°F (175°C). Put some grease on a 9×13 inch baking dish.
02 -
Grab a medium bowl and mix the tomato ketchup with the BBQ sauce. Put it aside for now.
03 -
Put the ground beef in a big bowl. Smash up the Ritz Crackers and throw them in too. Add the Lipton soup mix, eggs, and pour in 1/2 cup of your ketchup-BBQ mix. Stir everything until it's all combined.
04 -
Push the meat mixture flat into your greased dish. Pour the rest of your ketchup-BBQ mix on top. Cook it for 30 minutes.
05 -
Make the macaroni according to what the box says, then drain all the water.
06 -
In a big bowl, stir milk and cheddar soup until they're smooth. Add the salt, pepper, and both powders. Mix in your cooked macaroni and 2 cups of the cheese blend.
07 -
Take out the meatloaf. Pour your mac and cheese on top of it. Sprinkle the other 2 cups of cheese on the very top. Bake again for about 17-20 minutes until the cheese melts and gets a bit brown.
08 -
Let it sit for a few minutes before you dig in.
# Additional Notes:
01 -
You can switch up the cheese mix to whatever you like best.
02 -
If you can't eat gluten, just swap the crackers, soup mix and pasta for gluten-free options.
03 -
You can make this dish earlier in the day and pop it in the oven right before dinner time.