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Mac and Cheese Meatloaf

Mac and Cheese Meatloaf: Comfort Food with a Cheesy Twist

Mac and Cheese Meatloaf combines two comfort food favorites into one enticing meal, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 tablespoons Salted Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Sweet Onion Can be replaced with shallots.
  • 2 teaspoons Minced Roasted Garlic Use fresh minced garlic for a more intense flavor.
  • 1 pound Ground Beef (90/10) Can swap with turkey or plant-based meat.
  • 1 cup Italian Breadcrumbs Use gluten-free breadcrumbs if needed.
  • 2 large Eggs For vegan version, use flax eggs or chia eggs.
  • ½ cup BBQ Sauce Opt for sugar-free for a healthier choice.
  • 1 tablespoon Italian Seasoning Substitute with fresh herbs if desired.
  • Salt & Pepper Adjust according to taste.
  • 1 cup Mozzarella Cheese (shredded) Swap with cheddar or dairy-free cheese if needed.
  • 2 cups Prepared Mac and Cheese Use homemade or leftover.
  • Parsley For garnish.
For the Topping Sauce
  • ¼ cup Ketchup Provides a base with sweetness.
  • 2 tablespoons Sweet Chili Sauce Choose a mild option for kids.
  • 1 tablespoon Dijon Mustard Mix well to balance flavors.

Equipment

  • 9x5 loaf pan
  • Medium Skillet
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x5 loaf pan with non-stick cooking spray.
  2. Melt 2 tablespoons of salted butter in a medium skillet over medium heat. Sauté 1 chopped sweet onion until translucent (4-5 minutes). Stir in 2 teaspoons of minced roasted garlic for an additional minute, then remove from heat.
  3. In a large bowl, combine the sautéed onion and garlic with 1 pound of ground beef, 1 cup of Italian breadcrumbs, 2 large eggs, ½ cup of BBQ sauce, 1 tablespoon of Italian seasoning, and salt and pepper to taste. Mix gently until combined.
  4. Press three-quarters of the meat mixture into the bottom of the loaf pan to form a crater in the center.
  5. Layer 2 cups of prepared mac and cheese into the crater, sprinkle with 1 cup of shredded mozzarella, then add the rest of the mac and cheese and remaining mozzarella.
  6. Carefully cover the mac and cheese with the remaining meat mixture and seal the edges.
  7. Bake uncovered for 45 minutes until the internal temperature reaches 160°F and the top is golden-brown.
  8. Whisk together ¼ cup of ketchup, 2 tablespoons of sweet chili sauce, and 1 tablespoon of Dijon mustard for the topping.
  9. Once baked, brush the meatloaf with the topping sauce and let it rest for 5-10 minutes before slicing.
  10. Garnish with parsley and serve warm with sides like garlic bread or salad.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 380mgFiber: 2gSugar: 6gVitamin A: 8IUVitamin C: 4mgCalcium: 15mgIron: 10mg

Notes

Allow the meatloaf to rest for 10 minutes before slicing for the best texture. Use a meat thermometer to ensure proper cooking.

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