Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9x5 loaf pan or line with parchment paper.
- For the mac and cheese filling: In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 minute until golden and nutty.
- Slowly whisk in milk and simmer until thickened enough to coat the back of a spoon.
- Stir in shredded cheese until melted. Add garlic powder, paprika, salt, and pepper. Fold in cooked macaroni and set aside to cool slightly.
- For the meatloaf: In a large bowl, combine ground beef, breadcrumbs, eggs, diced onion, minced garlic, milk, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix with hands until just combined, avoiding overmixing.
- Press about two-thirds of the meat mixture into the bottom and up the sides of the prepared loaf pan, creating a bowl shape.
- Spoon the mac and cheese filling into the meat bowl, then top with remaining meat mixture, sealing the edges.
- Brush the top with extra ketchup and bake for 50-60 minutes, or until internal temperature reaches 160°F.
- Let rest for 10 minutes before slicing and serving.
Notes
For best results, use 80/20 ground beef for optimal flavor and moisture. Don't overcook the macaroni - al dente is perfect as it will continue cooking in the oven. The resting time is crucial for clean slices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and may taste even better the next day. For a healthier version, try using whole wheat pasta and breadcrumbs, or add grated vegetables to the meat mixture.