Macaroni and Cheese Meatloaf
Transform your comfort food experience with this irresistible Macaroni and Cheese Meatloaf—a creative mashup of two all-time classics! This hearty dish combines a flavorful blend of ground beef and pork with a creamy, cheesy macaroni center, all wrapped up in a savory meatloaf shell. A tangy ketchup and Worcestershire glaze adds a delightful finishing touch, while a sprinkle of melted cheddar on top takes it to the next level. Perfect for family dinners, this recipe is both indulgent and satisfying, offering the ultimate in rich textures and bold flavors. Serve it with a fresh green salad or your favorite veggie side for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 cup elbow macaroni
- 2 cups shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 0.5 cup milk
- 2 large eggs
- 1 small onion, finely diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup ketchup
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Bring a pot of salted water to a boil and cook the elbow macaroni for 1-2 minutes less than the package instructions (it will finish cooking in the oven). Drain and set aside.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, forming a roux.
Gradually whisk in the milk, stirring constantly, until the mixture thickens. Reduce heat to low and add 1 1/2 cups of the shredded cheddar cheese. Stir until smooth and creamy. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and fold in the cooked macaroni. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, eggs, diced onion, garlic powder, paprika, 1 teaspoon of salt, and 3/4 teaspoon of black pepper. Mix gently until well combined.
Press half of the meat mixture into the bottom of the prepared loaf pan, creating a shallow indentation in the center for the macaroni and cheese filling.
Spoon the macaroni and cheese mixture evenly into the indentation. Be careful not to overfill.
Cover the macaroni and cheese layer with the remaining meat mixture, pressing it gently to seal the edges.
In a small bowl, mix together the ketchup and Worcestershire sauce. Spread this glaze evenly over the top of the meatloaf.
Place the loaf pan on a baking sheet (to catch any drips) and bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the meatloaf during the last 5 minutes of baking, allowing it to melt.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1343 mg | 448% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 33.8 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2015 mg | 155% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
