If you are craving something creamy and comforting, look no further. This Mac and Cheese Stuffed Meatloaf combines two classic favorites into one incredible meal. It is the ultimate solution for a hungry family on a cold night.
You get savory beef and cheesy pasta in every single bite. It is simple to make but looks very impressive on the table. Your family will ask for this recipe every single week.
Why You Will Make This Again
This recipe is the definition of comfort food for the winter season. It is hearty enough to satisfy the biggest appetites in your home. The preparation is straightforward and uses simple pantry staples you already have.
You can even prep the components ahead of time for a faster dinner. It is a reliable meal that never fails to please a crowd. You will love how juicy and flavorful the meat stays every time.
How This Comes Together
The process is much easier than it looks to your guests. You simply mix the meat and roll it out on parchment paper. Adding the creamy macaroni filling is the best part of the prep. A quick roll and a sweet glaze finish it off perfectly. Even beginners can master this show-stopping Mac and Cheese Stuffed Meatloaf with ease.
What You Will Need
Grab these simple ingredients from your kitchen to get started right now.
- 2 lbs ground beef (80/20)
- 1.5 cups elbow macaroni, cooked and cooled
- 1 cup sharp cheddar cheese, shredded
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 1 small yellow onion, finely minced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ketchup, divided
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Step-By-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
- Mix the cooked macaroni with the shredded cheddar cheese until well combined.
- In a large bowl, combine beef, breadcrumbs, eggs, milk, and onion.
- Add garlic, oregano, salt, pepper, and 1/4 cup of the ketchup.
- Press the meat mixture into a 10×12 inch rectangle on parchment paper.
- Spread the macaroni and cheese mixture over the meat rectangle.
- Leave a 1-inch border at the edges for a better seal.
- Roll the meatloaf into a log starting from the short end.
- Pinch the seams and ends firmly to seal the cheese inside.
- Place the loaf seam-side down into the prepared loaf pan.
- Whisk remaining ketchup, brown sugar, and mustard to create the glaze.
- Brush the glaze evenly over the top and sides of the loaf.
- Bake for 60 minutes or until the internal temperature reaches 160°F.
- Allow the meatloaf to rest for 10 to 15 minutes before slicing.
How to Serve It
Slicing into this loaf reveals a beautiful cheesy center that everyone loves. Serve thick slices alongside some steamed green beans or a crisp salad. It makes a fantastic family-friendly dinner for a Sunday afternoon gathering. You can even serve it with extra glaze on the side for dipping.
Leftovers and Storage
Store any remaining slices in an airtight container in the fridge. This meatloaf stays fresh and delicious for up to four days. To reheat, place a slice in the oven at 350°F until warm. This helps keep the cheese center creamy without drying out the meat. You can also freeze individual slices for a quick future lunch.
Make It Even Better (Pro Tips)
- Do not skip the 15-minute resting time after baking the loaf.
- Use 80/20 ground beef to ensure the meat stays moist and juicy.
- Make sure the macaroni is completely cooled before adding the cheese.
- Pinch the meat seams very tightly to prevent cheese from leaking out.
- Use a meat thermometer to check for exactly 160°F internal temperature.
- Try this for a cozy winter dinner when it is cold outside.
- Double the glaze if you prefer a very saucy meatloaf top.
Easy Ways to Change It Up
- Swap the cheddar for pepper jack cheese for a spicy kick.
- Add cooked bacon bits into the macaroni filling for extra saltiness.
- Use ground turkey instead of beef for a slightly lighter version.
- Mix some BBQ sauce into the glaze for a smoky flavor profile.
Quick Questions
Can I use pre-made mac and cheese?
Yes, you can use leftover or store-bought mac and cheese. Just make sure it is thick and cold before stuffing the meat. This helps the loaf hold its shape during the baking process.
Why did my meatloaf fall apart?
This usually happens if the seams are not pinched tightly enough. Be sure to seal the ends and the long seam completely. Letting it rest after baking also helps it set properly.
I hope you enjoy this fun twist on a classic dinner. It is a guaranteed hit for kids and adults alike. Let me know how yours turns out!
— Ethan
Mac and Cheese Stuffed Meatloaf
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- Prepare the stuffing by mixing the cooked macaroni with the shredded cheddar cheese until well combined.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, minced onion, minced garlic, oregano, salt, pepper, and 1/4 cup of the ketchup.
- Lay a piece of parchment paper on a flat surface and press the meat mixture into a 10x12 inch rectangle.
- Spread the macaroni and cheese mixture over the meat, leaving a 1-inch border at the edges.
- Carefully roll the meatloaf into a log starting from the short end, using the parchment paper to assist, and pinch the seams and ends firmly to seal.
- Place the loaf seam-side down into the loaf pan or onto the prepared baking sheet.
- In a small bowl, whisk together the remaining 3/4 cup ketchup, brown sugar, and yellow mustard to create the glaze.
- Brush the glaze evenly over the top and sides of the meatloaf.
- Bake for 60 minutes or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Allow the meatloaf to rest for 10 to 15 minutes before slicing to ensure the cheese center remains intact.
