If you want a tasty yet creative dinner, try this Mac and Cheese Meatloaf. It’s easy to put together but incredibly delicious and versatile! I’ve served this meatloaf with various side dishes and you can’t go wrong. Even picky kids enjoy this meatloaf. I promise that stuffing it with creamy macaroni and cheese is a game-changing idea that the whole family can get behind.
Jump to:
I use plenty of seasonings to ensure the beef is flavorful and remains juicy as it cooks. The mac and cheese is added in the middle with a little extra cheese to ensure it is moist and gooey when it comes out of the oven.
If you like easy ground beef recipes, you will love Frito Pie Casserole and Big Mac in a Bowl.
Why You’ll Love This Recipe
- It’s a great use of leftovers: I like to make this recipe with leftover mac and cheese. It’s a great way to prevent waste and enjoy yummy food at the same time.
- It’s a family favorite recipe: Your whole family is going to love meatloaf mac and cheese. It’s so good!
- It’s budget-friendly: If you want to save some money, this is an inexpensive meal that utilizes cheap ingredients.
Ingredients
I included the components needed for the meatloaf with mac and cheese and the tangy sauce that goes on top. These ingredients are common so you can easily grab them at the grocery store.
For the meatloaf
- Onion and garlic: I use a combination of sauteed onions and roasted garlic for texture and depth of flavor in the meatloaf. They are great ingredients to use with ground meats to quickly impart flavor to them.
- Ground beef: I like to use lean ground beef to prevent the amount of grease that it produces as it bakes. I recommend at least 80% lean for this recipe.
- Breadcrumbs and eggs: These work together to bind the meatloaf together so it doesn’t fall apart. They are important for structure in foods like meatloaf and meatballs.
- BBQ sauce: Feel free to use any brand and variety that you like. The BBQ sauce adds extra moisture so the meatloaf doesn’t become dry. My go-to is a balanced smoky sauce.
- Spices: I keep it simple with Italian seasoning, salt, and pepper. The other ingredients add plenty of flavor, so I don’t want to risk over-seasoning the meat.
- Mozzarella cheese: I add some shredded mozzarella cheese with the mac and cheese to make it extra melty. Use another variety of cheese like cheddar if you prefer.
- Mac and cheese: Any prepared macaroni and cheese will work. This includes homemade and store-bought!
For the sauce
- Ketchup: This makes a great base for the sauce. It’s rich and a little sweet so it doesn’t overpower the other ingredients.
- Sweet chili sauce: I like the kick this adds to the sauce. I don’t use a lot so it isn’t spicy.
- Dijon mustard: The sharp flavor of Dijon mustard brightens the whole recipe. It’s one of my favorite ingredients to cook with.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Jalapeno popper: Combine the mac and cheese with softened cream cheese and diced jalapenos for an extra cheesy and spicy version.
- Maple bacon: Add chopped bacon to the middle of the meatloaf and maple syrup to the sauce for a sweet and salty flavor.
- Buffalo chicken: Use ground chicken for the meatloaf and add buffalo sauce for a tangy twist with a touch of heat.
How to Make Mac and Cheese Stuffed Meatloaf
Here are the instructions on how to make macaroni and cheese stuffed meatloaf. Preheat your oven to 350 degrees F and spray the 9x5 loaf pan with nonstick cooking spray. I also like to add a piece of parchment paper to make it easier to lift the meatloaf out for slicing and serving.
Step 1: Saute the onion and garlic. Melt the butter in a skillet over medium heat. Add the onions and saute them until they’re translucent and soft. Add your garlic to the mix and continue to cook it for another 30 seconds. Set it aside to cool slightly!
Step 2: Make the meatloaf mixture. Combine the beef, breadcrumbs, eggs, BBQ sauce, and seasonings in a large mixing bowl. Then, add the sauteed onions and garlic. Mix it well with your hands or a rubber spatula. Ensure all of the ingredients are well distributed throughout the meat.
Step 3: Form it in the pan. Add ¾ of the meatloaf mixture to your pan and press it into the bottom and sides of the loaf pan. Leave a large, deep crater in the middle.
Step 4: Add the mac and cheese. Sprinkle half of the mozzarella cheese into the bottom of the meatloaf. Then, scoop the mac and cheese on top. Finish with the remaining mozzarella.
Step 5: Seal the loaf. Cover the cheese with the remaining meatloaf mixture. Spread it evenly and pinch the edges closed to keep the mac and cheese from escaping the middle.
Step 6: Bake it. Place the meatloaf into the oven and bake it for about 45 minutes or until it’s fully cooked with a crust on top.
Step 7: Make the sauce. Combine the sauce ingredients in a small bowl. Whisk them until they are well combined.
Step 8: Glaze the meatloaf. Pour the sauce onto the baked meatloaf. Top with freshly chopped parsley if you like and serve!
Recipe Tips
- Slice with a sharp knife: Ensure your knife is sharp when you slice into the meatloaf. This will prevent the slices from falling apart and keep the mac and cheese from spilling out. I recommend wiping the blade between each slice to keep them cleaner and defined!
- Cover with foil: Ovens may vary, so if your meatloaf is browning too quickly, you may cover it with foil for the first 15-20 minutes of cooking time. This way, you still get some color but don’t risk burning it.
- Bake it free-form: Don’t have a loaf pan? Form it into a loaf shape with a well in the middle for the mac and cheese. Use the remaining meat mixture to ensure it is sealed and ready to go.
If you love recipes like this twist on mac and cheese, you may also enjoy this Crockpot Chili Mac.
Storage Directions
- Storing: Store the meatloaf in an airtight container in the refrigerator for up to 4 days. Cover it tightly with plastic wrap and place it in the freezer for up to 2 months.
- Reheating: Reheat a slice in the microwave or the whole thing in a 300-degree oven until warmed through. Don’t microwave the meatloaf from frozen for the best results.
- Make Ahead: Mix and prepare the meatloaf up to 24 hours in advance and store it tightly covered in the refrigerator until you’re ready to bake it. I love to do this to prepare for a busy weeknight.
Serving Suggestions
- You can’t go wrong with a tasty green veggie side dish. Some of my favorites are maple bacon Brussels sprouts and balsamic green beans.
- I like to make classic mashed potatoes with this mac and cheese stuffed meatloaf. For a fun twist, air fried baby potatoes and Hasselback potatoes in the air fryer are fantastic alternatives.
- Replace the BBQ sauce in the meatloaf mixture with hot BBQ sauce for a kick or you may use it in the sauce on top as a substitution for sweet chili sauce.
Recipe FAQs
Sure! Add the sauce in the last 10-15 minutes to allow it to warm and slightly caramelize in the oven. It’s so yummy!
Yes. I have made it this way and that doesn’t seem to affect how it bakes. Just ensure that the macaroni and cheese meatloaf is hot in the middle.
This is typically because it has overbaked. Keep a close eye on the meatloaf to ensure it is fully cooked but still tender. Sometimes, this can be because your ground meat is too lean. If you use extra lean ground beef or ground turkey, consider adding more egg or BBQ sauce for moisture.
More Delicious Meatloaf Recipes
Do you like meatloaf? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mac And Cheese Meatloaf
Equipment
- 9x5 inch loaf pan
- Non-stick cooking spray
- heavy bottom skillet
Ingredients
- 2 Tablespoons salted butter
- 1 small sweet onion about ½ cup, diced
- ½ Tablespoon minced roasted garlic
- 1 ½ pounds ground beef make sure its very lean (90/10)
- 1 cup Italian breadcrumbs
- 2 large eggs room temperature
- ¾ cup BBQ sauce
- ½ Tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups mac n cheese prepared and and still hot
- Parsley for garnish
Topping sauce
- ½ cup ketchup
- ½ cup sweet chili sauce
- ½ Tablespoon Dijon mustard
Instructions
- Preheat your oven to 350°F, spray a 9x5 loaf pan with non-stick spray, and add a layer of parchment paper to the bottom allowing it to hang over the sides slightly.
- In a small, heavy bottom skillet over medium heat, melt the butter and saute the onion for 2-3 minutes or until translucent. Add the garlic and cook until fragrant, about 30 seconds. Set aside.
- In a large bowl, combine the sauteed onions, beef, breadcrumbs, eggs, BBQ sauce, Italian seasoning, salt and pepper. Mix very well using clean hands or a spatula.
- Use ¾ of the beef mixture to line the inside of the loaf pan, leaving a deep crater in the center much like you would line a dish for a pie.
- Fill the crater with half of mozzarella, then the mac and cheese, then top with mozzarella.
- Use the remaining beef mixture to cover the loaf and pinch down the edges to seal in the mac and cheese.
- Bake uncovered for 45 minutes.
- In a small bowl combine the ketchup, sweet chili sauce and Dijon mustard.
- Once the meatloaf is done, remove it from the oven and let it sit inside the pan for about 10 minutes. Loosen the edges with a knife if necessary and flip the pan over carefully on a serving plate and peel off the parchment.
- Brush the top with the sauce, garnish with parsley and serve warm.
Notes
- Store leftover mac and cheese meatloaf in the refrigerator for up to 4 days in an airtight container.
- Cover your meatloaf with foil for the first half of cooking time if it’s browning too quickly to prevent the top from burning.
- Feel free to use store-bought or your favorite homemade macaroni and cheese recipe for this meatloaf. You can even use leftover mac and cheese!
Nutrition
This post was originally published March 2021. It's been updated with new content and images.
Beatrice says
I wish I found this recipe sooner. Totally delicious. Brilliant idea. I’m still smiling. It tastes great. Thx Karin 💕
Karin and Ken says
Thank you for your kind words. You just made my day. All the best. Karin
Kendra says
Kids and hubby approved. I’m adding it to my arsenal. Thanks for sharing
Karin and Ken says
You’re most welcome. So happy to hear you all enjoy this recipe! All the best. Karin
Vivian says
What a fabulous idea and I can’t believe how good it tastes. Thank you for sharing such a wonderful dinner recipe. It’s a keeper.
Karin and Ken says
As always you are most welcome I try my best. Take care. Karin
Cam says
Such a great use for leftover macaroni and cheese. I’ll definitely make this recipe again. Thx for sharing.
Karin and Ken says
I make extra mac and cheese and make this recipe the next day. We all love it too. All the best. Karin