Mac and Cheese Meatloaf Casserole

 

Mac and Cheese Meatloaf Casserole

Ingredients

For the Meatloaf Layer

1 cup ketchup

1 cup Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce

2 lbs lean ground beef

30 Ritz crackers, crushed

1 (2 oz) packet Lipton Onion Soup Mix (dry)

2 large eggs

1 tsp salt

1 tsp freshly ground black pepper

1 tbsp garlic powder

1 tbsp onion powder

For the Mac and Cheese Layer

2 cups milk

1 (10.5 oz) can condensed cheddar cheese soup

3 cups macaroni noodles (uncooked)

Salt, pepper, garlic powder, and onion powder — to taste (use the same seasonings from the meatloaf mix for consistency)

Additional Cheese and Sauce

½ cup remaining ketchup–barbecue sauce mixture (from Step 2)

4 cups shredded mozzarella and cheddar cheese blend

2 cups stirred into the mac and cheese mixture

2 cups for topping the casserole before baking

Instructions

Step 1 – Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.

Step 2 – Make the Sweet & Tangy Sauce

In a medium bowl, whisk together 1 cup of ketchup and 1 cup of Sweet Baby Ray’s Hickory &

Brown Sugar Barbecue Sauce until smooth.

You’ll use ½ cup of this sauce for the meatloaf mixture and reserve the remaining half for the glaze.

Step 3 – Prepare the Meatloaf Mixture

In a large bowl, combine:

2 lbs ground beef,

crushed Ritz crackers,

Lipton onion soup mix,

2 eggs,

½ cup of the ketchup–barbecue sauce blend,

1 tsp each of salt and pepper,

1 tbsp each of garlic powder and onion powder.

Mix everything by hand or with a spoon until fully combined — the texture should be moist but hold together when pressed.

Step 4 – Form and Glaze the Meatloaf Layer

Press the meat mixture evenly into the prepared baking dish, shaping it into a flat, compact layer.

Spread the remaining ½ cup of sauce evenly over the top to create a glossy glaze.

Step 5 – Bake the Meatloaf Base

Bake uncovered in the preheated oven for 30 minutes. This allows the meatloaf to firm up and develop flavor before adding the pasta layer.

Step 6 – Cook the Macaroni

While the meatloaf bakes, cook the macaroni noodles in salted water according to package directions until al dente.

Drain and set aside — don’t overcook, as the pasta will continue cooking in the oven later.

Step 7 – Prepare the Cheesy Mac and Cheese Layer

In a large bowl, whisk together 2 cups of milk and 1 (10.5 oz) can of condensed cheddar cheese soup until smooth.

Stir in the cooked macaroni, 2 cups of shredded mozzarella–cheddar blend, and a pinch of salt, pepper, garlic powder, and onion powder to taste. Mix until the pasta is evenly coated in the creamy sauce.

Step 8 – Assemble the Casserole

Remove the baking dish from the oven and carefully spoon the mac and cheese mixture over the baked meatloaf layer.

Spread evenly to cover the entire surface, creating a smooth, creamy topping.

Step 9 – Add Cheese and Bake Again

Sprinkle the remaining 2 cups of shredded cheese blend evenly over the top.

Return the dish to the oven and bake for 17–20 minutes, or until the cheese is fully melted, bubbling, and golden around the edges.

Step 10 – Rest and Serve

Let the casserole rest for 5–10 minutes before slicing. This helps the layers set and makes serving easier.

Serve warm, and enjoy the irresistible combination of juicy meatloaf, creamy mac and cheese, and that sweet-tangy glaze on top.