If you adore the comfort of classic meatloaf and the gooey nostalgia of creamy mac and cheese, this Mac ‘n’ Cheese-Stuffed Meatloaf is your dream dinner. This dish combines the best of both worlds: a juicy, flavorful beef meatloaf wrapped around an irresistible core of cheesy macaroni. Each slice delivers a hearty, surprise-filled bite that brings big smiles to the table, making it a guaranteed hit for families, gatherings, or anyone craving something fun and unforgettable.
Ingredients You’ll Need
The beauty of Mac ‘n’ Cheese-Stuffed Meatloaf is in its straightforward ingredient list—each one adds depth, moisture, cheesiest flavor, or the perfect texture. Let’s peek at what you’ll need before you head to the kitchen!
- Elbow macaroni (1 cup): The classic shape that nestles cheese sauce perfectly inside the meatloaf.
- Butter (1 tablespoon): Adds a velvety base to your cheese sauce for that signature creaminess.
- All-purpose flour (1 tablespoon): Thickens the cheese sauce to just the right consistency so it stays put inside the loaf.
- Milk (1 cup for cheese sauce + 1/4 cup for meatloaf): Binds the mac and cheese and keeps the meatloaf juicy.
- Shredded sharp cheddar cheese (1 cup): The star of the show—go bold with sharp cheddar for irresistible tang and melt.
- Salt (1/4 teaspoon for cheese, 1/2 teaspoon for meat): Highlights the savory flavors throughout the dish.
- Black pepper (1/4 teaspoon for cheese, 1/4 teaspoon for meat): Adds a subtle background warmth to complement the richness.
- Ground beef, 85/15 (1.5 lbs): The backbone of the loaf, providing tender, flavorful structure without excess grease.
- Breadcrumbs (1/2 cup): Helps trap the juices for a tender, sliceable meatloaf.
- Egg (1): Binds the meat mixture together, ensuring integrity when sliced.
- Worcestershire sauce (1 tablespoon): A dash of savory umami that elevates the whole loaf.
- Garlic powder (1/2 teaspoon): Infuses subtle, aromatic depth without overpowering the dish.
- Onion powder (1/2 teaspoon): Enhances the background savoriness so each bite is more complex.
- Ketchup (1/2 cup): For that classic, glossy meatloaf topping—sweet, tangy, and craveable.
How to Make Mac ‘n’ Cheese-Stuffed Meatloaf
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). For easier cleanup and perfect loaf-shaping, line a baking sheet or loaf pan with parchment paper or foil. This not only keeps sticking to a minimum but also makes lifting and slicing a breeze.
Step 2: Make the Creamy Mac and Cheese
Cook your elbow macaroni according to the package instructions—al dente is ideal so the noodles keep their shape inside the loaf. While the pasta drains, melt butter in a saucepan over medium heat and whisk in the flour to form a smooth roux. Slowly pour in the milk while whisking, letting the sauce thicken (about 3–4 minutes). Stir in the sharp cheddar, salt, and black pepper until the mixture is irresistibly smooth and glossy. Fold in the drained macaroni and set aside to cool slightly, giving the filling time to firm up and making it easier to handle.
Step 3: Mix the Meatloaf Base
In a large mixing bowl, combine your ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use your hands (or a sturdy spoon) to mix just until the ingredients come together; overmixing can result in a dense loaf. You want everything evenly distributed for the tastiest results.
Step 4: Assemble the Mac ‘n’ Cheese-Stuffed Meatloaf
On a fresh piece of parchment, press two-thirds of the meatloaf mixture into a rectangle about half an inch thick. Spoon the cooled mac and cheese down the center, leaving a gentle border all the way around. Flatten the remaining meatloaf mixture and drape it over the top, pressing along the edges to seal in that glorious cheesy core. Carefully transfer your assembled loaf into the baking pan or onto the prepared baking sheet, and give it a loaf shape for even cooking and easy slicing.
Step 5: Add the Signature Ketchup Topping
Nothing beats a glossy, tangy finish on a classic meatloaf! Generously spread ketchup over the entire surface. This creates a sweet-savory glaze as it bakes, echoing the flavors of traditional meatloaf and keeping the exterior moist.
Step 6: Bake to Perfection
Pop your Mac ‘n’ Cheese-Stuffed Meatloaf into the oven and bake for 50–60 minutes, until the internal temperature reaches 160°F (71°C). Let your loaf rest for 10 minutes before slicing—this helps the juices redistribute and makes slicing neat with that glorious cheesiness tucked in each piece.
How to Serve Mac ‘n’ Cheese-Stuffed Meatloaf
Garnishes
Give your final dish a fresh pop with a sprinkle of chopped parsley, a handful of sliced green onions, or even crispy bacon bits for extra crunch. A dusting of smoked paprika or a touch more shredded cheddar on top right before serving can add a mouthwatering presentation and amp up the flavor.
Side Dishes
This hearty main pairs beautifully with simple sides that brighten and balance the richness—think a crisp green salad, roasted Brussels sprouts, or classic steamed green beans. Creamy coleslaw or tangy pickles also cut through and add delightful crunch to the plate.
Creative Ways to Present
For a party-friendly twist, slice the Mac ‘n’ Cheese-Stuffed Meatloaf into thick slabs and serve as sliders on toasted rolls. For celebrations, arrange slices on a large platter with mac and cheese peeking out, garnished with herbs and colorful veggies. You can even make mini loaves or muffins for personal-sized portions that are easy to grab and share.
Make Ahead and Storage
Storing Leftovers
Once cooled, loosely wrap slices or the whole loaf in foil or plastic wrap and store in an airtight container in the refrigerator. Your Mac ‘n’ Cheese-Stuffed Meatloaf will stay fresh and tasty for up to 3 days, perfect for easy lunches or a quick dinner round two.
Freezing
This meatloaf freezes beautifully! Cool completely, then wrap tightly in plastic wrap followed by foil. For best results, freeze individual slices for up to 2 months. Thaw in the fridge overnight so everything reheats evenly and maintains that creamy cheesy center.
Reheating
To reheat, place slices (or the whole loaf) in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 15–20 minutes. A quick zap in the microwave works for single servings (cover with a damp paper towel to keep moisture in). Add an extra sprinkle of cheese before reheating for a fresh-from-the-oven effect!
FAQs
Can I use a different cheese in the filling?
Absolutely! While sharp cheddar gives classic flavor and great melt, feel free to mix in mozzarella, pepper jack, or gouda for a fun twist on the Mac ‘n’ Cheese-Stuffed Meatloaf. Just aim for cheeses that melt smoothly.
How do I keep the cheese from leaking out?
Make sure to let your mac and cheese filling cool before assembling, and carefully seal the meatloaf edges all the way around. A thick, creamy mac and cheese is less likely to escape during baking, leaving you with the perfect stuffed center.
Can I make Mac ‘n’ Cheese-Stuffed Meatloaf ahead of time?
You bet! Assemble the loaf completely, then cover and refrigerate up to one day ahead. Bake straight from the fridge—just add an extra 5–10 minutes to the baking time to ensure it’s piping hot through the center.
What ground meat alternatives work for this recipe?
While ground beef is classic, you can also use ground turkey, chicken, or a plant-based ground meat substitute for a lighter twist. Keep in mind the fat ratio—if your meat is very lean, add a bit more milk or a splash of olive oil to keep things moist.
How do I know when the meatloaf is done?
A meat thermometer is your best friend here! Check that the internal temperature at the center reaches 160°F (71°C). Letting it rest before slicing ensures your Mac ‘n’ Cheese-Stuffed Meatloaf is juicy and the cheese stays tucked inside.
Final Thoughts
This Mac ‘n’ Cheese-Stuffed Meatloaf is the ultimate in feel-good comfort food—a dinner that brings everyone running to the table with anticipation. Don’t be surprised when it disappears in record time! If you’re craving a showstopping meal that’s both nostalgic and a little over-the-top, it’s time to treat yourself and your loved ones to this deliciously cheesy creation.
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Mac ‘n’ Cheese-Stuffed Meatloaf Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Mac ‘n’ Cheese-Stuffed Meatloaf recipe. A delicious twist on classic meatloaf, this dish features a juicy beef exterior filled with creamy mac and cheese for a flavorful and satisfying meal.
Ingredients
For the mac and cheese:
- 1 cup elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the meatloaf:
- 1 1/2 lbs ground beef (85/15)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup (for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper or foil.
- Cook the macaroni: Cook the macaroni according to package instructions; drain and set aside.
- Prepare the mac and cheese: Make a cheese sauce by melting butter, whisking in flour, adding milk, cheese, salt, and pepper. Mix in cooked macaroni and set aside.
- Prepare the meatloaf: Combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, spices. Press out two-thirds of the meat mixture, add mac and cheese, cover with remaining meat mixture, shape into a loaf, and top with ketchup.
- Bake: Bake for 50–60 minutes until internal temperature reaches 160°F (71°C). Let rest before slicing.
Notes
- Use leftover mac and cheese to save time.
- For extra flavor, add bacon or cheese to the filling.
- Use a meat thermometer for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 6g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
