If you love both meatloaf and mac and cheese but can’t decide which to make for dinner, this Mac and Cheese Meatloaf Casserole is the ultimate comfort‑food mashup you’ve been waiting for. A hearty layer of seasoned ground beef forms the base, baked until juicy and savory, then topped with creamy, cheesy macaroni that bakes into a golden, bubbly crust. The whole dish comes together in about 60 minutes with one baking dish, so cleanup is simple and the leftovers taste even better the next day.
This casserole feels like the best of both worlds: the nostalgic, home‑cooked flavor of meatloaf with the gooey, indulgent pull of mac and cheese. Serve it straight from the pan with a simple green salad or some roasted vegetables on the side, and you’ve got a family‑friendly dinner that’s guaranteed to disappear fast.
Complete Ingredient List (Serves 6–8)
This version is pantry‑friendly and easy to scale up for leftovers or a crowd.
For the Meatloaf Base
- 2 pounds lean ground beef (90/10 or 85/15)
- 1 cup ketchup
- 1 cup barbecue sauce (hickory or brown sugar style)
- 30 Ritz crackers, crushed into fine crumbs
- 2 ounces dry onion soup mix (about 1 packet)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mac and Cheese Layer
- 3 cups elbow macaroni noodles
- 2 cups milk
- 10.5 ounces condensed cheddar cheese soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups shredded mozzarella and cheddar cheese blend (divided)
For Serving (Optional)
- Extra shredded cheese
- Fresh parsley or chives, chopped
- Steamed or roasted vegetables
- Crusty bread or dinner rolls
Step‑By‑Step Instructions
Prep time: 15 minutes
Cook time: 45 minutes
Total time: About 60 minutes
Servings: 6–8
Preheat and Prep the Meatloaf Base
Preheat the oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish with nonstick spray or a little olive oil. In a medium bowl, combine the ketchup and barbecue sauce and stir until smooth. Set aside.
In a large mixing bowl, add the ground beef, crushed Ritz crackers, dry onion soup mix, eggs, garlic powder, onion powder, salt, and pepper. Add ½ cup of the ketchup‑barbecue sauce mixture to the beef and mix gently with your hands until everything is evenly combined. Do not overmix, as this can make the meatloaf tough.
Press the meatloaf mixture into the prepared baking dish, spreading it out evenly to form a flat base. Pour the remaining ketchup‑barbecue sauce mixture over the top and spread it evenly with a spoon.
Bake the Meatloaf Base
Bake the meatloaf base for 30 minutes, or until the internal temperature reaches 160°F (71°C) and the edges are lightly browned.
While the meatloaf bakes, cook the macaroni according to the package directions in lightly salted boiling water. Drain well and set aside.
Make the Mac and Cheese Layer
In a large mixing bowl, whisk together the milk and condensed cheddar cheese soup until smooth and no lumps remain. Stir in the salt, pepper, garlic powder, and onion powder. Add the cooked macaroni noodles and stir until they are evenly coated in the sauce. Stir in 2 cups of the shredded cheese blend until melted and creamy.
Top with Mac and Cheese and Finish Baking
Remove the meatloaf from the oven and pour the mac and cheese mixture over the top, spreading it out evenly. Sprinkle the remaining 2 cups of shredded cheese over the top.
Return the casserole to the oven and bake for 17–20 minutes, or until the cheese is melted, bubbly, and lightly golden. If you like a deeper color, you can broil for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
Rest and Serve
Let the casserole rest for 5–10 minutes before slicing so it holds its shape. Garnish with chopped parsley or chives if desired. Serve warm with a simple green salad or roasted vegetables on the side.
Tips for the Best Mac and Cheese Meatloaf Casserole
Use lean ground beef to keep the dish from becoming too greasy, but don’t go too lean or the meatloaf can dry out. For a lighter version, use turkey or chicken instead of beef and reduce the cheese slightly. Make a bigger batch and store leftovers in the fridge for up to 4 days; reheat in the oven or microwave until hot. For meal prep, divide the casserole into containers and add fresh herbs just before eating so they stay bright.
Nutrition Snapshot (Per Serving)
This dish is rich in protein from the ground beef and calcium from the cheese, with complex carbohydrates from the macaroni. The ketchup and barbecue sauce add flavor and a touch of sweetness, while the cheese brings satisfying richness. You can lighten it by using less cheese, more vegetables on the side, or a lighter dairy alternative.
Why This Works So Well for TikTok and Pinterest
The Mac and Cheese Meatloaf Casserole is incredibly photogenic: golden, bubbly cheese on top, creamy macaroni peeking through, and a savory meatloaf base make it pop on camera. The one‑dish, 60‑minute timeline is perfect for short‑form video, and the “ultimate comfort food mashup” hook resonates with busy home cooks. For Pinterest, focus on overhead shots of the casserole straight from the oven with a sprinkle of cheese and a slice of bread, and keep the background simple so the colors stand out.
Serve this dish with extra shredded cheese and a drizzle of barbecue sauce on top for a restaurant‑style finish. Once you try it, you’ll understand why this easy, flavorful casserole has become such a favorite for quick dinners, potlucks, and meal prep.
