Mac and Cheese Meatloaf Casserole
A comforting layered dinner dish featuring juicy barbecue-glazed meatloaf topped with creamy mac and cheese and melted mozzarella cheddar blend. Baked to golden perfection, it’s a one-dish meal that’s rich, cheesy, and soul-warming.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 pounds Lean ground beef
- 1 cup Ketchup
- 1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce
- 30 Ritz Crackers crushed
- 2 ounces Lipton onion soup mix
- 2 Large eggs
- 3 cups Macaroni noodles
- 2 cups Milk
- 10.5 ounces Condensed cheddar cheese soup
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 4 cups Shredded mozzarella and cheddar cheese blend divided
Instructions
Instructions
- Preheat your oven to 375°F so it’s ready when the casserole needs a bake.
- In a large bowl, mix ground beef with crushed Ritz crackers, onion soup mix, eggs, and salt. Combine fully without overmixing.
- Press the meat mixture into a greased 9x13-inch baking dish, flattening evenly.
- In a small bowl, mix ketchup and barbecue sauce. Spread half the mixture over the meatloaf.
- Bake the meatloaf for 25–30 minutes until mostly cooked through.
- Boil macaroni noodles according to package directions. Drain well.
- In a saucepan, stir milk and condensed cheddar cheese soup over medium heat until smooth and heated through.
- Season the sauce with salt, pepper, garlic powder, and onion powder. Mix well.
- Fold cooked macaroni into the cheese sauce until fully coated.
- Remove baked meatloaf from the oven, drain excess grease if needed.
- Spread macaroni mixture over the meatloaf, top with remaining barbecue sauce and cheese.
- Return to oven for another 10 minutes until cheese is bubbly and golden. Rest 5 minutes before serving.
Notes
To make it gluten-free, use GF Ritz-style crackers, GF macaroni, and GF condensed cheddar soup. Leftovers keep well in the fridge for 3–4 days or freeze wrapped in foil. Reheat gently covered to retain moisture.