Cheesy Meatloaf Pasta Bake (Print Version)
# Ingredients:
→ Sauce
01 -
1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce
02 -
1 cup ketchup
→ Meatloaf Base
03 -
30 Ritz Crackers, crushed
04 -
2 oz Lipton onion soup mix
05 -
2 large eggs
06 -
2 lbs lean ground beef
→ Macaroni Mixture
07 -
2 cups milk
08 -
4 cups shredded mozzarella and cheddar cheese blend, divided
09 -
1 tbsp onion powder
10 -
1 tbsp garlic powder
11 -
1 tsp pepper
12 -
1 tsp salt
13 -
10.5 oz condensed cheddar cheese soup
14 -
3 cups macaroni noodles, uncooked
# Instructions:
01 -
Heat the oven to 350°F (175°C). Coat a 9×13 inch dish with grease to prevent sticking.
02 -
Mix barbecue sauce and ketchup in a medium bowl. Let it sit.
03 -
Throw ground beef, crushed crackers, onion soup mix, and eggs in a big bowl. Splash in 1/2 cup of the sauce blend. Stir everything together until it all sticks together.
04 -
Spread the meat mix evenly in the greased dish. Pour the rest of the sauce mixture right on top.
05 -
Pop it in the oven and bake for half an hour.
06 -
Follow the cooking instructions on the macaroni package. Once ready, drain the water.
07 -
Whisk milk and cheddar soup in a big bowl until smooth. Toss in garlic powder, salt, onion powder, and pepper. Mix in the drained macaroni and 2 cups of shredded cheese.
08 -
After the meatloaf's first bake, take it out. Spread the macaroni mixture evenly over it, then add the last 2 cups of cheese on top.
09 -
Stick the dish back in the oven for 17-20 minutes. Wait until the cheese melts and slightly browns.
10 -
Take it out and let it rest for 5 minutes before slicing. This helps it hold together better.
# Notes:
01 -
This filling dish combines mac & cheese with meatloaf so you get the best of both comfort foods in one bite.