Why choose between two comfort food giants when you can have both in one forkful? Mac and Cheese Meatloaf Casserole layers a savory, juicy beef base under a blanket of creamy, golden macaroni and cheese. It’s the ultimate “mashup” dinner that feels like a hug on a plate.
This recipe eliminates the need for separate pots and pans by baking the meatloaf right in the casserole dish, then finishing it with a gooey pasta topping. It’s hearty, kid-friendly, and perfect for when you need a meal that satisfies everyone at the table.
Key Takeaways
- Two-in-One Meal: Combines a classic meatloaf base with a rich mac and cheese topping.
- Juicy Meatloaf Base: Uses a mix of ketchup and BBQ sauce for a tangy glaze that keeps the meat moist.
- Make-Ahead Friendly: Assemble the meatloaf layer ahead of time or bake the entire dish and reheat for leftovers.
- Customizable: Swap ground beef for turkey, or add jalapeños to the mac and cheese for a spicy kick.
- If you love hearty, cheesy casseroles, you’ll definitely want to try my Cheesy Ground Beef and Rice Casserole next!
Why You’ll Love This Casserole
- Texture Contrast: The tender meatloaf pairs perfectly with the soft pasta and crispy cheese crust.
- Saucy & Savory: The BBQ-ketchup glaze adds a zesty sweetness that cuts through the rich cheese sauce.
- Crowd Pleaser: It beat out standard meatloaf in popularity polls because, let’s be honest, everything is better with mac and cheese.
- Easy Cleanup: Everything bakes in one 9×13 dish, saving you from a sink full of dirty pans.
- This dish gives me the same cozy vibes as my Dump and Bake Meatball Casserole—minimal effort for maximum comfort.
Food or Cultural Background
This dish is the epitome of American “comfort food fusion.” It takes the 1950s diner staple—meatloaf—and combines it with the childhood favorite, mac and cheese. It’s a modern twist on the “meat and three” concept, just stacked vertically! It reminds me of those hearty mid-century casseroles our grandmothers made, where the goal was to stretch ingredients and fill hungry bellies.
I love making this on Sunday nights. It feels special enough for a family dinner but is practically foolproof. Plus, the leftovers are incredible for lunch the next day, just like my The Best Classic Meatloaf Recipe.
Ingredients for Mac and Cheese Meatloaf Casserole
| Component | Ingredients | Notes |
|---|---|---|
| Meatloaf Base | 2 lbs ground beef (85/15), 1 cup crushed Ritz crackers, 1 packet onion soup mix, 2 eggs, ½ cup BBQ sauce + ketchup mix | Ritz crackers add a buttery flavor, but panko works too. |
| Glaze | ½ cup ketchup + ½ cup BBQ sauce | Sweet Baby Ray’s or a hickory brown sugar sauce is recommended. |
| Mac & Cheese | 3 cups cooked macaroni, 2 cups milk, 2-3 cups shredded cheddar/mozzarella blend, butter | You can also use a condensed cheddar soup for extra creaminess. |
| Seasonings | Garlic powder, onion powder, salt, pepper | Don’t skimp on seasoning the meat; it’s a thick layer! |
Equipment Needed
- 9×13 Baking Dish: Deep enough to hold both hearty layers.
- Large Mixing Bowl: For combining the meatloaf ingredients.
- Pot: For boiling the macaroni.
- Saucepan: For making the cheese sauce (if making from scratch).
How to Make It Step-by-Step
- Prep the Sauce: In a small bowl, whisk together 1 cup of ketchup and 1 cup of BBQ sauce. Set aside.
- Make Meatloaf Layer: In a large bowl, combine the ground beef, crushed crackers, onion soup mix, eggs, and ½ cup of the sauce mixture. Mix gently with your hands—don’t overwork it! Press this mixture evenly into a greased 9×13 baking dish.
- Bake Meatloaf: Spread the remaining BBQ/ketchup sauce over the raw meat. Bake at 350°F (175°C) for 30 minutes.
- Make Mac & Cheese: While the meat bakes, boil your macaroni until al dente. Drain. Make a quick cheese sauce (roux with butter/flour/milk + cheese) or mix the hot pasta with cheese, milk, and condensed cheddar soup.
- Combine & Finish: Remove the meatloaf from the oven (drain any excess grease if needed). Pour the mac and cheese mixture over the top. Sprinkle with extra shredded cheese.
- Final Bake: Return to the oven and bake for another 15-20 minutes until the cheese is bubbly and golden brown.
While the casserole is baking, you might want to whip up a batch of Hissy Fit Dip for an appetizer if you’re feeding a crowd!
Expert Tips for the Best Results
- Don’t Overmix: Mixing the meat too much makes it tough. Stop once ingredients are just combined.
- Drain the Grease: Beef releases fat as it cooks. If you see a pool of grease after the first 30 minutes, carefully drain it before adding the mac and cheese so your casserole isn’t oily.
- Cheese Matters: Shred your own cheese from a block for the smoothest melt. Pre-shredded bags have anti-caking agents that can be grainy.
- Let it Rest: Let the casserole sit for 10-15 minutes after baking. This helps the layers set so it cuts into nice squares instead of falling apart.
- If you end up with extra ground beef, save it to make my The Ultimate Cheesy Ground Beef and Potatoes later in the week.
What to Serve With Mac and Cheese Meatloaf Casserole
Since this is a heavy “meat and potatoes” style dish (minus the potatoes), you want lighter sides to cut the richness:
- Green Veggies: Roasted broccoli, green beans, or Brussels sprouts.
- Acidic Salad: A crisp green salad with a vinaigrette dressing helps cleanse the palate.
- Succotash: Corn and beans add a nice fresh texture.
- Roasted Cauliflower: A lighter alternative to more starch.
- For dessert, something fruity like my Apple Cider Whoopie Pies would be a perfect finish.
Nutrition (Per Serving)
Estimates based on 1/8th of the casserole.
- Calories: ~550 kcal
- Protein: 35g
- Carbs: 45g
- Fat: 28g
Final Thoughts
This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup that never fails to impress. It’s savory, cheesy, and guaranteed to be a hit with both kids and adults. It’s a fun twist on dinner that brings everyone to the table!
Pin this recipe to save it for your next family feast, and tag me if you make it!
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Mac and Cheese Meatloaf Casserole
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a small bowl, whisk together the ketchup and BBQ sauce until combined.
- Make Meatloaf: In a large bowl, mix the ground beef, crushed crackers, onion soup mix, eggs, and ½ cup of the prepared sauce mixture. Use your hands to mix until just combined (do not overmix). Press evenly into the bottom of the baking dish.
- Bake Meatloaf: Spread the remaining sauce mixture over the top of the raw meatloaf layer. Bake for 30 minutes.
- Make Mac & Cheese: While meat bakes, cook macaroni according to package directions; drain. Melt butter in a saucepan, whisk in flour for 1 minute. Slowly whisk in milk until thickened. Remove from heat and stir in 2 cups of cheese until melted. Stir in cooked pasta.
- Assemble: Remove meatloaf from oven. Carefully drain excess grease if necessary. Pour the mac and cheese evenly over the meatloaf. Top with remaining 1 cup of cheese.
- Finish: Bake for another 15-20 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing.