A delicious and comforting dish that combines the classic flavors of mac and cheese with a hearty meatloaf.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lb ground beef
1 small onion, finely diced
2 garlic cloves, minced
1 cup breadcrumbs
2 large eggs
½ cup milk
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
1½ cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
½ cup heavy cream
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
½ cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
½ cup shredded cheddar cheese
Instructions
Boil the macaroni in salted water until just al dente. Drain and set aside.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute. Slowly whisk in milk and heavy cream. Cook until slightly thickened.
Reduce heat and stir in cheddar, mozzarella, garlic powder, salt, and pepper until smooth. Fold in the cooked macaroni.
In a large bowl, combine ground beef, onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Mix gently until combined.
Place half of the meat mixture onto a sheet of parchment paper and shape it into a rectangle about ¾-inch thick. Spoon the mac and cheese down the center, leaving about 1 inch around the edges.
Carefully place the remaining meat mixture over the top. Pinch and seal the edges completely so the cheese filling stays inside. Shape into a loaf.
Transfer to a parchment-lined baking sheet or loaf pan.
Mix ketchup, brown sugar, and Worcestershire sauce. Spread over the meatloaf.
Bake at 375°F for 50–60 minutes.
Sprinkle the remaining ½ cup cheddar cheese over the top and bake for another 5–10 minutes, until melted and the meatloaf reaches 160°F internally.
Rest for 10–15 minutes before slicing so the cheesy center stays inside.
Notes
Chill the prepared mac and cheese for 15–20 minutes before stuffing the meatloaf to make handling easier.