Description
This Mac ‘n’ Cheese-Stuffed Meatloaf combines the comforting flavors of classic meatloaf with creamy, cheesy macaroni and cheese at its center. Ground beef is seasoned and formed into a loaf, then filled with a rich mixture of cheddar, cream, and elbow macaroni before baking to juicy perfection. It’s an indulgent, hearty meal perfect for family dinners that brings together two beloved comfort foods in one dish.
Ingredients
Scale
Meatloaf
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1 egg
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup BBQ sauce
Mac ‘n’ Cheese Filling
- 1 cup elbow macaroni, cooked
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- ½ tsp garlic powder
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the meatloaf evenly.
- Prepare meat mixture: In a large bowl, thoroughly combine ground beef, breadcrumbs, egg, milk, salt, black pepper, garlic powder, and onion powder. Mix until all ingredients are well incorporated.
- Make mac ‘n’ cheese filling: In a separate bowl, stir together the cooked elbow macaroni, shredded cheddar cheese, heavy cream, and garlic powder until fully blended and creamy.
- Shape the meatloaf base: On a baking sheet, shape half of the meat mixture into a loaf form. Carefully create a hollow space in the center to hold the mac ‘n’ cheese filling—be sure not to break through the bottom or sides.
- Fill with mac ‘n’ cheese: Spoon the macaroni and cheese mixture into the hollow created in the meatloaf base, filling it evenly but not overflowing.
- Seal the meatloaf: Cover the filling with the remaining meat mixture, shaping and pressing the edges tightly to fully enclose the macaroni and cheese.
- Apply BBQ sauce: Brush the top of the sealed meatloaf generously with BBQ sauce to add flavor and help form a tasty glaze.
- Bake: Place the meatloaf in the preheated oven and bake for 50-55 minutes, or until the internal temperature reaches 160°F and the meatloaf is cooked through.
- Rest and serve: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing to allow juices to redistribute and ensure clean slices.
Notes
- Use a meat thermometer to check doneness and ensure food safety.
- Letting the meatloaf rest before slicing improves texture and prevents filling from spilling out.
- Feel free to swap cheddar cheese for other melty cheeses like mozzarella or gouda for a different flavor profile.
- For a crispier top, broil the meatloaf for the last 2-3 minutes of baking but watch carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
