If you’re searching for a soul-satisfying dinner that blends two of America’s favorite comfort foods into one mouthwatering meal, Mac and Cheese Meatloaf Casserole is your answer. This indulgent dish combines the savory, seasoned goodness of meatloaf with the creamy, cheesy decadence of mac and cheese—all baked to perfection in one pan.
Whether you’re feeding a hungry family, hosting a casual dinner, or just looking for something deliciously nostalgic, this casserole delivers big flavor and hearty satisfaction in every bite.
Table of Contents
🍽 What is Mac and Cheese Meatloaf Casserole?
Mac and Cheese Meatloaf Casserole is a baked dish that fuses classic meatloaf with creamy macaroni and cheese. The meatloaf forms the base, seasoned with onion soup mix, Ritz crackers, eggs, and a sweet-and-smoky glaze made from ketchup and barbecue sauce. On top sits a generous layer of cheesy mac and cheese, crowned with a golden, melted cheese topping.
This dish is the perfect blend of textures and flavors: meaty and moist, creamy and cheesy, with just the right balance of tang and crunch.
Ingredients Breakdown
For the Meatloaf Layer:
- 2 lbs lean ground beef
- 30 Ritz crackers, crushed
- 1 packet (2 oz) Lipton onion soup mix
- 2 large eggs
- 1 cup ketchup
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
For the Mac and Cheese Layer:
- 3 cups macaroni noodles
- 2 cups milk
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend (divided)
👩🍳 Step-by-Step Preparation
1. Prepare the Meatloaf Base
- In a large bowl, mix ground beef, crushed crackers, soup mix, and eggs.
- Mix in half of the combined ketchup and barbecue sauce.
- Press the meat mixture into a greased 9×13″ casserole dish.
- Spread the remaining sauce on top and bake at 350°F (175°C) for 30 minutes.
2. Make the Mac and Cheese
- Boil macaroni to al dente, then drain.
- Whisk milk, cheese soup, and seasonings in a large bowl.
- Stir in macaroni and 2 cups of shredded cheese.
3. Assemble the Casserole
- After meatloaf bakes for 30 minutes, layer mac and cheese evenly on top.
- Sprinkle the remaining 2 cups of cheese over the macaroni layer.
4. Final Bake
- Return to oven for 17–20 minutes, until cheese is bubbly and golden.
- Let rest 5–10 minutes before serving.
🍴 Serving Suggestions
Pair this rich casserole with lighter sides to balance the meal:
- Fresh green salad with vinaigrette
- Steamed broccoli or green beans
- Classic coleslaw
- Garlic bread or dinner rolls
Presentation Tip: Garnish with fresh chopped parsley or chives for a pop of color and fresh flavor.
🧠 Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 549 kcal |
| Protein | 25g |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sodium | 880mg |
| Calcium | 280mg |
| Iron | 3mg |
Note: Nutritional values vary based on ingredient brands and portion sizes. Use leaner meats or low-fat cheese to reduce calories and fat.
🔁 Variations and Substitutions
Alternative Meats:
- Ground turkey or chicken for a leaner option
- Ground pork or a beef/pork blend for richer flavor
Cheese Swaps:
- Gruyère for a nutty touch
- Gouda for creaminess
- Parmesan for sharpness
- Pepper Jack for heat
Vegetarian Option:
- Use plant-based meat like Beyond Meat
- Try lentils, chickpeas, or a mushroom-zucchini blend as the meat base
Storage & Reheating Tips
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Wrap portions in foil or plastic wrap, freeze up to 3 months.
Reheating:
- Oven: 350°F, covered, 20–25 minutes
- Microwave: Covered, medium power, 2–3 minutes
Common Mistakes to Avoid
- Overcooking the meatloaf: Use a thermometer; internal temp should be 160°F (71°C).
- Undercooking the pasta: Cook to al dente—it will soften more during baking.
- Underseasoning: Taste and adjust cheese sauce seasoning before assembling.
- Low-quality cheese: Use freshly shredded cheese for better texture and melt.
Make-Ahead Tips
Assemble the entire casserole the night before (unbaked), cover tightly, and refrigerate. When ready, bake as directed, adding 5–10 minutes to account for the chilled start.
A Brief Look at the History Behind the Dish
Meatloaf:
Rooted in Roman-era recipes, meatloaf as we know it evolved in America during the Great Depression—using cheap meat and fillers like crackers to stretch meals.
Macaroni and Cheese:
Dating back to 13th-century Italy, mac and cheese became an American staple thanks to Thomas Jefferson and later, Kraft’s boxed version in 1937.
Casseroles:
Casseroles became a household favorite in the 1950s, leveraging convenience ingredients like canned soups and shredded cheese to create one-dish family meals.
This Mac and Cheese Meatloaf Casserole brings all three traditions together in one epic, comfort-filled dish.
❓FAQs
Can I use different types of pasta?
Yes, shell pasta or rotini works well and holds the cheese sauce nicely.
Can I make it gluten-free?
Substitute gluten-free macaroni and use GF crackers or breadcrumbs.
Can I double the recipe?
Yes! Use a deeper dish or two 9×13″ pans and adjust bake time as needed.
How do I prevent the cheese from burning?
Cover loosely with foil if cheese browns too quickly, or broil for just 1–2 minutes at the end.
Final Thoughts
Mac and Cheese Meatloaf Casserole is more than a meal—it’s a celebration of comfort food history. Whether you’re craving nostalgic flavors or serving a crowd, this recipe is a guaranteed hit. With its easy prep, customizable ingredients, and irresistible layers, it’s bound to become a staple in your weekly rotation.
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Mac and Cheese Meatloaf Casserole
Ingredients
Equipment
Method
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare Sauce:
- In a bowl, mix together ketchup and barbecue sauce. Set aside.
- Make the Meatloaf Layer:
- In a large mixing bowl, combine ground beef, crushed crackers, onion soup mix, eggs, and half of the ketchup-BBQ sauce mixture.
- Press the meatloaf mixture evenly into the bottom of the greased baking dish.
- Spread the remaining ketchup-BBQ mixture on top.
- Bake the Meatloaf:
- Bake for 30 minutes in the preheated oven.
- Cook the Macaroni:
- While the meatloaf is baking, cook macaroni noodles until just al dente. Drain well.
- Mix Mac and Cheese:
- In a large bowl, combine cooked macaroni, milk, condensed cheddar cheese soup, salt, pepper, garlic powder, onion powder, and 2 cups of the shredded cheese.
- Assemble the Casserole:
- After 30 minutes, remove the meatloaf from the oven.
- Spread the macaroni mixture evenly over the meatloaf layer.
- Sprinkle remaining 2 cups of shredded cheese on top.
- Final Bake:
- Return to oven and bake for an additional 17–20 minutes, or until the cheese is melted and bubbly.
Notes
Ingredient Quality
- Ground Beef: Use 85% lean ground beef for a juicy texture without excess grease.
- Cheese: Freshly shredded cheese melts better and gives a creamier consistency than pre-shredded varieties.
Customizations
- Switch up the cheese with Gruyère, Gouda, or Pepper Jack for added flavor.
- Use ground turkey or chicken for a lighter version.
Preparation Tips
- Mix meatloaf ingredients thoroughly to distribute seasonings evenly.
- Cook pasta just until al dente—don’t overcook, as it continues to bake in the oven.
Make Ahead
- Assemble a day ahead and refrigerate. Add 5–10 extra minutes of baking time to ensure it’s hot throughout.
Serving Suggestions
- Serve with a green salad, steamed broccoli, or roasted veggies for balance.
- Garlic bread or crusty rolls pair perfectly on the side.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze individual portions for up to 3 months.
- Reheat covered at 350°F for 20–25 minutes, or microwave individual servings for 2–3 minutes, stirring halfway through.
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