Mac and Cheese Meatloaf
This mac & cheese meatloaf is two favorites in one! Meatloaf bakes in a 9×13-inch pan, coated with sauce, then bakes again with macaroni and cheese on top. It's so good!
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- For meatloaf, melt butter in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes.
- Combine onion mixture, beef, crushed crackers, egg, sour cream, Worcestershire sauce, 1/2 can tomato sauce, onion powder, salt, and pepper in a large bowl. Mix until well combined. Transfer mixture to a 9×13 baking dish and spread into an even layer. Set aside.
- Combine remaining tomato sauce, ketchup, and barbecue sauce in a small bowl. Spread sauce evenly over meat mixture.
- Bake in the preheated oven for 20 minutes.
- Meanwhile, for mac & cheese, bring a large pot of salted water to a boil; cook macaroni until al dente, 8 to 10 minutes. Drain, and return to the pot. Set aside.
- Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour. Slowly pour in milk while continuing to whisk. Once milk is heated through add cheese, 1 cup at a time, continuing to whisk, until cheese has melted and sauce is smooth. Season with salt and pepper.
- Pour cheese sauce over noodles and stir until noodles are well coated.
- For topping, stir melted butter and panko together in a small bowl; set aside.
- Once meatloaf comes out of the oven, pour macaroni over meatloaf in an even layer. Top evenly with panko mixture.
- Return to the oven; bake until bubbly and golden brown, 10 to 15 minutes. Remove the dish from the oven and allow to cool for 5 to 10 minutes before serving.
Leave a Reply