Mac And Cheese Meatloaf
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
850 kcal
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Course
Main Course
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Cuisine
American
Mac And Cheese Meatloaf
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This Mac and Cheese Meatloaf is a winning dinner. The tender beef is well seasoned and then filled with tasty macaroni and cheese to create the ultimate mashup.
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Ingredients
- 2 Tablespoons salted butter
- 1 small sweet onion about ½ cup, diced
- ½ Tablespoon minced roasted garlic
- 1 ½ pounds ground beef make sure its very lean (90/10)
- 1 cup Italian breadcrumbs
- 2 large eggs room temperature
- ¾ cup BBQ sauce
- ½ Tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups mac n cheese prepared and and still hot
- Parsley for Garnish
Topping sauce
- ½ cup ketchup
- ½ cup Sweet chili sauce
- ½ Tablespoon Dijon mustard
Instructions
- Preheat your oven to 350°F, spray a 9x5 loaf pan with non-stick spray, and add a layer of parchment paper to the bottom allowing it to hang over the sides slightly.
- In a small, heavy bottom skillet over medium heat, melt the butter and saute the onion for 2-3 minutes or until translucent. Add the garlic and cook until fragrant, about 30 seconds. Set aside.
- In a large bowl, combine the sauteed onions, beef, breadcrumbs, eggs, BBQ sauce, Italian seasoning, salt and pepper. Mix very well using clean hands or a spatula.
- Use ¾ of the beef mixture to line the inside of the loaf pan, leaving a deep crater in the center much like you would line a dish for a pie.
- Fill the crater with half of mozzarella, then the mac and cheese, then top with mozzarella.
- Use the remaining beef mixture to cover the loaf and pinch down the edges to seal in the mac and cheese.
- Bake uncovered for 45 minutes.
- In a small bowl combine the ketchup, sweet chili sauce and Dijon mustard.
- Once the meatloaf is done, remove it from the oven and let it sit inside the pan for about 10 minutes. Loosen the edges with a knife if necessary and flip the pan over carefully on a serving plate and peel off the parchment.
- Brush the top with the sauce, garnish with parsley and serve warm.
Notes
- Store leftover mac and cheese meatloaf in the refrigerator for up to 4 days in an airtight container.
- Cover your meatloaf with foil for the first half of cooking time if it’s browning too quickly to prevent the top from burning.
- Feel free to use store-bought or your favorite homemade macaroni and cheese recipe for this meatloaf. You can even use leftover mac and cheese!
- Store leftover mac and cheese meatloaf in the refrigerator for up to 4 days in an airtight container.
- Cover your meatloaf with foil for the first half of cooking time if it’s browning too quickly to prevent the top from burning.
- Feel free to use store-bought or your favorite homemade macaroni and cheese recipe for this meatloaf. You can even use leftover mac and cheese!
Nutrition Information
Show Details
Calories
850kcal
(43%)
Carbohydrates
77g
(26%)
Protein
39g
(78%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
2g
Cholesterol
175mg
(58%)
Sodium
2194mg
(91%)
Potassium
731mg
(21%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
627IU
(13%)
Vitamin C
4mg
(4%)
Calcium
330mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 77g | 26% |
| Protein | 39g | 78% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 175mg | 58% |
| Sodium | 2194mg | 91% |
| Potassium | 731mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 330mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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