If you’re craving the ultimate comfort food mashup, this Mac ‘n’ Cheese-Stuffed Meatloaf is about to become your new obsession. Imagine tender, flavorful meatloaf wrapped protectively around a creamy, cheddar-packed macaroni and cheese center—each slice is a delicious surprise, oozing with cheesy goodness. This dish is perfect for family dinners, special occasions, or whenever you want to treat yourself to something unforgettable. Trust me, once you try Mac ‘n’ Cheese-Stuffed Meatloaf, it’ll be hard to go back to plain old meatloaf ever again!
Ingredients You’ll Need
This recipe keeps things simple but pays attention to those little ingredients that make all the difference. Each part—meatloaf, mac ‘n’ cheese, and topping—brings something essential to the table, from savory richness to creamy texture and a pop of color.
- Ground beef (2 pounds): The heart of the meatloaf, giving it classic, juicy flavor and structure.
- Breadcrumbs (1 cup): Helps bind the meatloaf together and keeps it moist.
- Milk (1/2 cup for meatloaf, 1 cup for mac ‘n’ cheese): Softens the breadcrumbs and creates a creamy cheese sauce.
- Onion (1 small, finely chopped): Adds a subtle sweetness and extra moisture to the loaf.
- Garlic cloves (2, minced): Brings depth and aromatic flavor.
- Eggs (2): Essential for binding everything together.
- Worcestershire sauce (1 tablespoon): Infuses the meatloaf with a savory, umami punch.
- Salt (1 teaspoon for meatloaf, 1/4 teaspoon for mac ‘n’ cheese): Brings out all the flavors.
- Black pepper (1/2 teaspoon): Adds a subtle kick.
- Italian seasoning (1 teaspoon): Lends herby, aromatic notes.
- Elbow macaroni (1 1/2 cups, cooked): The classic base for that cheesy filling.
- Butter (1 tablespoon): Starts the roux for a creamy mac ‘n’ cheese sauce.
- All-purpose flour (1 tablespoon): Thickens the cheese sauce to perfection.
- Shredded cheddar cheese (1 cup for filling, 1/4 cup for topping): Delivers bold, melty cheese flavor inside and out.
- Paprika (1/4 teaspoon): Adds a pop of color and gentle warmth.
- Ketchup or BBQ sauce (1/2 cup, optional for topping): Brings a tangy, glossy finish on top of the loaf.
How to Make Mac ‘n’ Cheese-Stuffed Meatloaf
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and give it a quick spray or brush of oil. This makes cleanup a breeze and ensures your meatloaf won’t stick, so you get perfect slices every time.
Step 2: Make the Creamy Mac ‘n’ Cheese Filling
In a small saucepan over medium heat, melt the butter. Whisk in the flour and let it cook for one minute to form a smooth roux—this is your secret to a sauce that’s velvety, not lumpy. Slowly add the milk, whisking constantly until the mixture thickens just a bit. Stir in the cheddar cheese, salt, and paprika until the cheese is completely melted and the sauce is glossy. Toss this luscious sauce with your cooked macaroni, then set it aside to cool slightly. Cooling helps the filling stay put inside your meatloaf.
Step 3: Mix the Meatloaf Base
In a large mixing bowl, gently combine the ground beef, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, salt, pepper, and Italian seasoning. Use your hands or a fork and mix just until combined—overmixing can make the meatloaf dense. The mixture should be moist but hold together when pressed.
Step 4: Shape and Fill the Meatloaf
On your prepared baking sheet, use half of the meat mixture to form a loaf base, making a shallow trench down the center. Spoon the cooled mac ‘n’ cheese along the trench, keeping it away from the edges. Take the rest of the meat mixture and carefully shape it over and around the filling, sealing the edges so that the mac ‘n’ cheese is fully encased. This step is where Mac ‘n’ Cheese-Stuffed Meatloaf magic really happens!
Step 5: Bake to Perfection
Transfer the assembled meatloaf to the oven and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F (71°C). In the last 10 minutes of baking, spread ketchup or BBQ sauce on top and sprinkle with the remaining cheddar cheese if you like. This creates a bubbling, caramelized topping that’s absolutely irresistible.
Step 6: Rest, Slice, and Serve
Let your Mac ‘n’ Cheese-Stuffed Meatloaf rest for at least 10 minutes after baking. This helps all the juices redistribute and makes slicing much easier. Cut thick slices so everyone gets plenty of that cheesy center, and get ready for the “wow” factor at the table!
How to Serve Mac ‘n’ Cheese-Stuffed Meatloaf
Garnishes
Brighten up your platter with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. If you’re feeling extra, a few thinly sliced green onions or a dash of smoked paprika on top make your Mac ‘n’ Cheese-Stuffed Meatloaf look as good as it tastes.
Side Dishes
This dish is rich and satisfying, so keep the sides simple and fresh. Steamed green beans, a crisp garden salad, or roasted broccoli all balance the meal. For a real comfort food feast, serve with fluffy mashed potatoes or buttery corn on the cob—the family will be in heaven.
Creative Ways to Present
For a fun twist, slice the meatloaf and serve individual pieces over a bed of extra macaroni, drizzle with a little more cheese sauce, or even stack on slider buns for a party-ready treat. However you present it, Mac ‘n’ Cheese-Stuffed Meatloaf always steals the spotlight!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in foil or store in an airtight container in the refrigerator. Mac ‘n’ Cheese-Stuffed Meatloaf keeps well for up to 3 days and is just as dreamy reheated.
Freezing
You can freeze the whole cooked meatloaf or individual slices. Wrap well in plastic and foil, or use a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, place slices on a baking sheet, cover with foil, and warm in a 325°F (165°C) oven until heated through. For a quick fix, you can microwave on medium power in short bursts—just watch so the cheese stays melty, not rubbery.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey or a blend of beef and pork both work beautifully. Just keep an eye on baking times, as leaner meats can cook a little faster and dry out more easily.
How do I keep the mac ‘n’ cheese from leaking out?
The secret is to let the mac ‘n’ cheese cool slightly before adding it to the meatloaf, and to seal the meat mixture well around the filling. Don’t rush this part—take your time to ensure a complete seal for that perfect stuffed effect.
Can I make Mac ‘n’ Cheese-Stuffed Meatloaf ahead of time?
Yes! You can assemble the loaf up to a day in advance and refrigerate it, covered, until you’re ready to bake. Just add a few extra minutes to the baking time if it goes into the oven cold.
Is it possible to make this gluten-free?
Definitely. Swap out the breadcrumbs and flour for your favorite gluten-free alternatives, and make sure your macaroni is gluten-free as well. The results are just as delicious!
What cheeses work best for the filling?
Cheddar is classic, but you can mix in Monterey Jack, Mozzarella, or even a little Pepper Jack for a kick. Feel free to personalize the cheese blend to suit your family’s tastes.
Final Thoughts
If you’re looking for a way to shake up your family dinner routine, you can’t go wrong with Mac ‘n’ Cheese-Stuffed Meatloaf. It’s hearty, playful, and guaranteed to make everyone at the table smile. Give it a try—you might just find it becomes a new must-have comfort food in your home!
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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
This Mac ‘n’ Cheese-Stuffed Meatloaf combines the comforting flavors of classic meatloaf with a creamy mac and cheese center, creating a hearty and satisfying dish perfect for family dinners or special occasions.
Ingredients
For the meatloaf:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the mac ‘n’ cheese:
- 1 1/2 cups cooked elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
For topping (optional):
- 1/2 cup ketchup or BBQ sauce
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly grease it to prevent sticking.
- Make the Mac ‘n’ Cheese: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly add the milk while whisking constantly until the sauce is smooth and slightly thickened. Remove from heat and stir in the shredded cheddar cheese, salt, and paprika until the cheese melts completely. Mix this cheese sauce with the cooked elbow macaroni and allow it to cool slightly so it thickens enough to hold inside the meatloaf.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, minced garlic, eggs, Worcestershire sauce, salt, black pepper, and Italian seasoning. Gently mix all the ingredients just until combined, avoiding overmixing to keep the meatloaf tender.
- Assemble the Meatloaf: On the prepared baking sheet, shape half of the meat mixture into a loaf base. Create a shallow trench down the center of the loaf and spoon in the cooled mac ‘n’ cheese mixture. Cover the filling with the remaining meat mixture and mold it to fully encase the mac ‘n’ cheese, sealing the edges well.
- Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes or until the internal temperature reaches 160°F (71°C) to ensure it is cooked through.
- Add Topping: During the last 10 minutes of baking, spread ketchup or BBQ sauce over the top of the meatloaf and sprinkle with extra shredded cheddar cheese if desired. Return it to the oven to finish baking and melt the cheese topping.
- Rest and Serve: Once done, remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice and serve warm for a delicious, satisfying meal.
Notes
- Allow the mac ‘n’ cheese to cool slightly before stuffing to avoid it leaking out during baking.
- You can substitute ground beef with ground turkey or a beef/pork mix for variation.
- Use gluten-free breadcrumbs if you need the recipe to be gluten-free.
- Make sure not to overmix the meat mixture to keep the meatloaf tender and juicy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg
