When it comes to comfort food, there’s just nothing quite like a dish that combines two classics into one delicious, hearty meal. That’s exactly what this Mac and Cheese Meatloaf Casserole does, and let me tell you — it’s every bit as good as it sounds. Imagine a juicy, flavorful meatloaf baked to perfection, then topped with a rich, creamy macaroni and cheese layer, all finished off with a gooey, golden blanket of melted cheese. It’s comfort food magic, all in one pan!
I first made this recipe on a chilly Sunday afternoon when everyone was craving something warm and satisfying. It was such a hit that it quickly became a regular on our dinner rotation. Not only does it bring everyone running to the table, but it also makes the best leftovers for the next day — if you have any left, that is!
Plus, this recipe is super family-friendly. Even the picky eaters at my table couldn’t resist going back for seconds. Between the sweet and smoky barbecue glaze, the rich macaroni and cheese, and the hearty meatloaf base, there’s something here for everyone to love. It’s like a casserole hug — and who doesn’t need more of those?
Let’s get started!
Ingredients You’ll Need
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Steps to Make Mac and Cheese Meatloaf Casserole
Step 1: Preheat and Prepare the Sauce
Go ahead and preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix together the ketchup and Sweet Baby Ray’s barbecue sauce. This sweet and smoky blend will act as the perfect glaze for your meatloaf — trust me, you don’t want to skip this step! Set it aside for now because you’ll need it soon.
Step 2: Mix the Meatloaf
Now, in a large bowl, add the ground beef. Take your Ritz Crackers, put them in a zip-top bag, and crush them up using a rolling pin. You want fine crumbs, almost like coarse breadcrumbs. Toss those crumbs into the bowl with the beef, along with the Lipton onion soup mix, eggs, and about ½ cup of the ketchup-barbecue mixture you just made.
Here’s a tip: the best way to mix meatloaf is with your hands. It’s a little messy, but it ensures everything gets perfectly combined without overworking the meat, which can make it tough.
Step 3: Shape and Bake the Meatloaf
Grease a 9×13-inch baking dish (a little non-stick spray works great here) and press the meatloaf mixture into the pan, smoothing it out evenly. Then spread the rest of your ketchup-barbecue sauce mixture over the top in an even layer.
Slide it into your preheated oven and let it bake for 30 minutes. This gives the meatloaf time to set up and soak in all that saucy goodness.
Step 4: Cook the Macaroni
While your meatloaf is doing its thing, bring a large pot of water to a boil and cook your macaroni noodles according to the package instructions. You want them al dente — tender but still with a little bite — because they’ll finish cooking in the oven later. Once they’re done, drain them well.
How to Finish Your Mac and Cheese Meatloaf Casserole Perfectly
Alright, now that the meatloaf base is baking and the macaroni noodles are cooked and ready, it’s time to bring this whole dish together. This next part is where all that creamy, cheesy goodness really shines. Plus, I’ll throw in a few quick tips to make sure your casserole is just as incredible as it sounds.
Steps to Finish and Assemble Your Casserole
Step 5: Make the Cheese Sauce
In a large mixing bowl, whisk together the milk and the condensed cheddar cheese soup until the mixture is smooth and creamy. This is going to coat your macaroni noodles in rich, cheesy flavor without having to fuss with a roux or stove-top cheese sauce — which is a huge time saver!
Once it’s all mixed, add in the salt, pepper, garlic powder, and onion powder. Stir until everything’s fully combined.
Then, add your cooked and drained macaroni noodles to the bowl, tossing them gently so they get evenly coated in that luscious cheese sauce. Trust me, you’ll want to sneak a bite at this point — it smells so good!
Step 6: Add the Cheese and Layer It Up
Now it’s time to really kick up the cheesy factor. Stir 2 cups of the shredded mozzarella and cheddar cheese blend into your cheesy macaroni mixture. It’ll melt just slightly from the warmth of the noodles, making it extra creamy.
Carefully pull your meatloaf out of the oven once the initial 30 minutes are up. Then, gently spread the cheesy macaroni mixture right over the top of the baked meatloaf. Make sure you get it all the way to the edges so every bite has a little of everything.
Finally, sprinkle the remaining 2 cups of shredded cheese evenly over the top of the macaroni layer. This last layer of cheese will melt into a golden, bubbly topping that’s impossible to resist.
Step 7: Final Bake
Return the dish to your 350°F oven and bake it for another 17-20 minutes.
You’re looking for the cheese on top to be fully melted, bubbly, and just starting to brown around the edges. If you want it a little extra golden, you can pop it under the broiler for 1-2 minutes at the very end — just keep a close eye on it so it doesn’t burn.
Step 8: Let It Rest
Once it’s out of the oven, let your Mac and Cheese Meatloaf Casserole rest for about 5-10 minutes before slicing. This helps everything set up nicely so you can get clean slices instead of a gooey mess (although honestly, even the gooey mess tastes amazing).
Helpful Tips for the Best Mac and Cheese Meatloaf Casserole
Don’t Overmix the Meatloaf: Mix until just combined. Overmixing can make the meatloaf dense instead of tender.
Use Freshly Grated Cheese if Possible: Pre-shredded cheese works, but freshly grated melts smoother and gives you that ultra-gooey cheese pull.
Spice it Up: If your family loves a little kick, you can add some diced jalapeños to the meatloaf mixture or stir a little hot sauce into the macaroni.
Let It Rest: Resting isn’t just important for slicing — it also helps the flavors settle together beautifully.
Double for a Crowd: This recipe can easily be doubled and baked in two pans if you’re feeding a big group. It’s a real crowd-pleaser!
Mac and Cheese Meatloaf Casserole FAQs
Before you head off to your kitchen to whip up this cheesy masterpiece, let’s run through some of the most common questions people have about making Mac and Cheese Meatloaf Casserole. I always think it’s better to be prepared before you even tie on your apron!
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the meatloaf layer and even the macaroni and cheese layer earlier in the day. Assemble everything right up to the final baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it into the oven and add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.
Can I freeze Mac and Cheese Meatloaf Casserole?
Yes, you can. If you want to freeze it, I recommend baking the meatloaf layer first, then cooling it completely before topping it with the macaroni and cheese. Wrap the entire dish tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What other types of cheese can I use?
Feel free to mix things up! Smoked gouda, Monterey Jack, or even pepper jack are great options for adding a different flavor twist. Just make sure you’re using a good melting cheese for the best texture.
Can I use ground turkey or pork instead of beef?
Definitely. Ground turkey or pork can easily be swapped in for the beef if you prefer. Just keep an eye on the baking time — turkey, especially, can dry out more quickly, so you might want to check for doneness a little earlier.
How do I know when the meatloaf is cooked through?
A meat thermometer is your best friend here. The meatloaf should reach an internal temperature of 160°F (71°C). If you don’t have a thermometer, you can cut into the center to make sure it’s no longer pink and the juices run clear.
What sides go well with this casserole?
Since this dish is super rich and hearty, I like to pair it with something light and fresh. A crisp green salad, roasted broccoli, or some simple steamed veggies are perfect choices to balance things out.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, cover the casserole with foil and warm it in a 300°F oven until heated through, or microwave individual portions.
Conclusion: Why You’ll Love Making Mac and Cheese Meatloaf Casserole
If you’re looking for a cozy, filling dinner that’s guaranteed to satisfy even the hungriest crowd, this Mac and Cheese Meatloaf Casserole is a must-try. It’s the ultimate comfort food combination, and it’s surprisingly simple to pull together.
The best part? It’s totally customizable to fit your family’s tastes — whether you add a little spice, swap out the cheeses, or sneak in some extra veggies. Once you make it, you’ll find yourself coming back to this recipe again and again. It’s just that good.
I’d love to hear how it turns out for you! Leave a comment below if you try it, and feel free to share any fun twists you made on the recipe. Happy cooking!
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Mac and Cheese Meatloaf Casserole
Description
This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mash-up. Savory meatloaf is topped with creamy, cheesy macaroni, all baked together in one hearty dish. A sweet and smoky barbecue glaze adds a bold kick, while the melted cheese on top finishes it off with irresistible gooeyness. Perfect for feeding a hungry crowd or making ahead for a satisfying weeknight dinner.
Ingredients
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the ketchup and barbecue sauce. Set aside for later.
In a large bowl, place the ground beef. Crush the Ritz crackers in a large zip-top bag using a rolling pin, then add the crumbs to the beef. Add the Lipton onion soup mix, eggs, and ½ cup of the prepared ketchup-barbecue sauce. Mix thoroughly with your hands until fully combined.
Transfer the meatloaf mixture to a greased 9×13-inch baking dish and press it down evenly. Spread the remaining ketchup-barbecue sauce mixture over the top.
Bake the meatloaf for 30 minutes.
While the meatloaf bakes, cook the macaroni noodles according to package instructions. Drain well.
In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add the salt, pepper, garlic powder, and onion powder. Stir in the cooked macaroni until evenly coated. Mix in 2 cups of the shredded cheese.
After 30 minutes of baking, remove the meatloaf from the oven. Spread the macaroni and cheese mixture evenly over the top of the meatloaf. Sprinkle the remaining 2 cups of cheese over the macaroni layer.
Return the dish to the oven and bake for another 17-20 minutes, or until the cheese is fully melted and just starting to brown on top.
Let the casserole rest for a few minutes before slicing. Serve warm and enjoy.
Notes
For a smoky twist, try using smoked cheddar or gouda in the cheese blend. You can also substitute ground turkey or pork in the meatloaf. This dish is rich and filling on its own, but pairs nicely with a crisp green salad or roasted vegetables on the side. Leftovers reheat well and make for a decadent next-day lunch.
