Description
A creamy and savory Macaroni and Cheese Stuffed Meatloaf made with seasoned lean ground beef, smooth macaroni and cheese, and a tangy glaze. A family-style comfort dish that combines two classics into one hearty meal.
Ingredients
1 1/4 pounds lean ground beef
1 cup Upper Crust Enterprises Bread Crumbs or Panko Bread Crumbs
2 large eggs
1/2 cup finely diced onion
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon black pepper
1/2 cup or Primal Kitchen Classic BBQ Sauce
1 cup Amy’s Organic Macaroni and Cheese
1 cup Tillamook Farmstyle Fine Cut Mozzarella Cheese
1/3 cup ketchup
2 tablespoons brown sugar
1 1/2 tablespoons yellow mustard
Instructions
1. Preheat the oven to 350°F and lightly spray a 9×13-inch casserole dish with cooking spray.
2. In a large bowl, combine lean ground beef, breadcrumbs, eggs, diced onion, garlic powder, parsley, salt, pepper, and BBQ sauce. Mix until evenly blended but do not overwork.
3. Shape half of the meat mixture into an 8×4-inch loaf in the center of the prepared dish, leaving a small cavity in the middle about 1 inch deep.
4. In a separate bowl, mix macaroni and cheese with mozzarella until well combined.
5. Spoon the macaroni and cheese mixture into the cavity of the meatloaf, spreading it evenly.
6. Top with the remaining meat mixture, sealing the sides and top completely to enclose the filling.
7. Bake for 40 minutes.
8. Remove the loaf from the oven and increase the temperature to 400°F.
9. In a small bowl, mix ketchup, brown sugar, and mustard to create the glaze.
10. Brush the glaze evenly over the top of the loaf.
11. Return to the oven and bake for an additional 10 to 15 minutes, or until the top is bubbly and the internal temperature reaches 160°F.
12. Let the meatloaf rest for 5 to 10 minutes before slicing and serving warm.
Notes
Macaroni and Cheese Stuffed Meatloaf pairs well with mashed potatoes, roasted vegetables, or a crisp salad.
For extra heat, add a few drops of Texas Pete Original Hot Sauce or Crystal Hot Sauce to the glaze mixture.
Ensure the macaroni and cheese is slightly cooled before adding it to the loaf so it holds its texture while baking.
Use freshly shredded cheese for a creamier melt and richer flavor.
Leftovers can be refrigerated for up to three days or frozen for up to one month.
Reheat in a covered dish at 325°F with a splash of broth to keep the loaf moist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American