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5.0 from 9 votes

Mac And Cheese Meatloaf

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 Servings
Calories: 850 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the crater with half of mozzarella, then the mac and cheese, then top with mozzarella.
  6. Use the remaining beef mixture to cover the loaf and pinch down the edges to seal in the mac and cheese.
  7. Bake uncovered for 45 minutes.
  8. In a small bowl combine the ketchup, sweet chili sauce and Dijon mustard.
  9. 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.
  10. 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

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

% 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.