Description
This Mac ‘n’ Cheese-Stuffed Meatloaf combines the comforting flavors of classic meatloaf with a creamy mac and cheese center, creating a hearty and satisfying dish perfect for family dinners or special occasions.
Ingredients
Scale
For the meatloaf:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the mac ‘n’ cheese:
- 1 1/2 cups cooked elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
For topping (optional):
- 1/2 cup ketchup or BBQ sauce
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly grease it to prevent sticking.
- Make the Mac ‘n’ Cheese: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly add the milk while whisking constantly until the sauce is smooth and slightly thickened. Remove from heat and stir in the shredded cheddar cheese, salt, and paprika until the cheese melts completely. Mix this cheese sauce with the cooked elbow macaroni and allow it to cool slightly so it thickens enough to hold inside the meatloaf.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, minced garlic, eggs, Worcestershire sauce, salt, black pepper, and Italian seasoning. Gently mix all the ingredients just until combined, avoiding overmixing to keep the meatloaf tender.
- Assemble the Meatloaf: On the prepared baking sheet, shape half of the meat mixture into a loaf base. Create a shallow trench down the center of the loaf and spoon in the cooled mac ‘n’ cheese mixture. Cover the filling with the remaining meat mixture and mold it to fully encase the mac ‘n’ cheese, sealing the edges well.
- Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes or until the internal temperature reaches 160°F (71°C) to ensure it is cooked through.
- Add Topping: During the last 10 minutes of baking, spread ketchup or BBQ sauce over the top of the meatloaf and sprinkle with extra shredded cheddar cheese if desired. Return it to the oven to finish baking and melt the cheese topping.
- Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice and serve warm for a delicious, satisfying meal.
Notes
- Allow the mac ‘n’ cheese to cool slightly before stuffing to avoid it leaking out during baking.
- You can substitute ground beef with ground turkey or a beef/pork mix for variation.
- Use gluten-free breadcrumbs if you need the recipe to be gluten-free.
- Make sure not to overmix the meat mixture to keep the meatloaf tender and juicy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg
