Macaroni and Cheese Meatloaf Casserole
Ingredients:
– 1 cup ketchup
– 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
– 2 lbs lean ground beef
– 30 Ritz Crackers
– 2 oz Lipton onion soup mix
– 2 eggs
– 3 cups macaroni noodles
– 2 cups milk
– 10.5 oz condensed cheddar cheese soup
– 1 tsp salt
– 1 tsp pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 4 cups shredded mozzarella and cheddar cheese blend
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the ketchup and barbecue sauce, then set it aside.
3. In a large bowl, combine the ground beef with crushed Ritz crackers (place them in a Ziploc bag and crush with a rolling pin).
4. Add the Lipton onion soup mix and eggs to the beef mixture, then incorporate 1/2 cup of the ketchup and barbecue sauce blend.
5. Mix all ingredients thoroughly using your hands, then press the meatloaf mixture into a greased 9×13 inch baking dish.
6. Spread the remaining ketchup and barbecue sauce mixture over the top of the meatloaf.
7. Bake in the preheated oven for 30 minutes. Meanwhile, cook the macaroni noodles according to package instructions and drain.
8. In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder, whisking until well combined. Stir in the cooked macaroni noodles until they are evenly coated, then mix in 2 cups of the shredded cheese.
9. After 30 minutes of baking, remove the meatloaf from the oven. Pour the macaroni mixture over the meatloaf, spreading it evenly.
10. Top with the remaining 2 cups of shredded cheese.
11. Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese is melted and lightly browned.
12. Allow the casserole to rest for a few minutes before slicing and serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Calories: 549 kcal per serving | Serves
