Description
This Mac ‘n’ Cheese-Stuffed Meatloaf is a hearty and comforting dish combining classic meatloaf flavors with a creamy, cheesy macaroni filling. Ground beef seasoned with garlic, onion, and spices encases a rich blend of cooked macaroni, cheddar cheese, and cream, all baked to perfection and finished with a tangy BBQ sauce glaze. Perfect for a satisfying family dinner.
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 prepare for baking the meatloaf.
- Prepare Meat Mixture: In a large bowl, thoroughly combine the ground beef, breadcrumbs, egg, milk, salt, black pepper, garlic powder, and onion powder. Mix until evenly blended but avoid overworking the meat to keep it tender.
- Mix Mac ‘n’ Cheese Filling: In a separate bowl, stir together the cooked elbow macaroni, shredded cheddar cheese, heavy cream, and garlic powder until the cheese starts to melt slightly and the ingredients are well combined.
- Shape Meatloaf Base: On a baking sheet, shape half of the meat mixture into a loaf shape. Use your hands to create a hollow or cavity in the center to hold the mac ‘n’ cheese filling.
- Fill with Mac ‘n’ Cheese: Spoon the prepared macaroni and cheese filling carefully into the hollow center of the meatloaf base, evenly spreading it without overfilling.
- Seal Meatloaf: Cover the mac ‘n’ cheese filling with the remaining meat mixture, shaping it to fully enclose the filling and sealing the edges tightly to prevent leakage during baking.
- Glaze with BBQ Sauce: Brush the top of the meatloaf evenly with the BBQ sauce to add flavor and help form a tasty crust.
- Bake: Place the baking sheet in the preheated oven and bake for 50-55 minutes, or until the meatloaf is thoroughly cooked with an internal temperature of 160°F (71°C).
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making slicing easier and the meatloaf more moist. Slice and serve warm.
Notes
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F (71°C).
- For extra flavor, you can stir a little mustard or Worcestershire sauce into the meat mixture.
- Leftover mac ‘n’ cheese filling can be baked separately for a delicious side dish.
- To make cleanup easier, line the baking sheet with parchment paper or foil.
- Letting the meatloaf rest before slicing prevents the filling from oozing out too much.
