Mac and Cheese–Topped Meatloaf
Cheesy comfort wrapped in classic meatloaf goodness.
This mac and cheese meatloaf is exactly the kind of cozy dinner you make when nobody can decide between two favorites. You get a juicy, well-seasoned meatloaf on the outside and creamy, sharp-cheddar macaroni baked right inside. It slices beautifully, feeds a family, and looks impressive enough for potlucks or Sunday dinner. The best part is that the ingredients are simple, and everything bakes together in one pan so the flavors meld — savory beef, ketchup glaze, and that golden mac and cheese layer.
Because the mac and cheese is made from scratch, it stays creamy after baking and doesn’t dry out inside the meatloaf. The key is to let it cool just a bit before stuffing so it holds in place. Once baked, you’ll get neat slices with a cheesy center that makes everyone smile.
What You Need to Make This Mac and Cheese Meatloaf
Ground beef (or beef/pork blend) – Using all beef works great, but a mix gives richer flavor and more tenderness.
Breadcrumbs, eggs, and milk – Classic meatloaf binders that keep the loaf moist and help it hold shape around the pasta.
Onion and garlic – For savory depth in the meatloaf mix.
Ketchup and Worcestershire – Add sweetness, tang, and umami; ketchup also makes the glossy topping.
Elbow macaroni – Cooked just to al dente so it doesn’t turn mushy while baking.
Butter, flour, and milk – Form the base of the mac and cheese sauce.
Sharp cheddar cheese – Melts creamy but still has a bold flavor that stands out in the middle of the loaf.
Seasonings – Italian seasoning, garlic powder, paprika, salt, and pepper for a well-rounded flavor.
How to Make This Mac and Cheese–Stuffed Meatloaf
STEP 1: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment so the meatloaf releases easily after baking.
STEP 2: Make the mac and cheese filling first. In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for about 1 minute to make a roux. Slowly whisk in the milk until smooth and slightly thickened.
STEP 3: Stir in the shredded cheddar cheese until melted and silky. Season with garlic powder, paprika, salt, and pepper. Fold in the cooked, drained macaroni and set the mixture aside to cool slightly — this helps it stay in the center of the meatloaf.
STEP 4: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, diced onion, minced garlic, milk, ketchup, Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix with clean hands or a spoon just until everything is combined. Avoid overmixing so the meatloaf doesn’t become dense.
STEP 5: Press about half of the meat mixture firmly into the bottom of the prepared loaf pan, making a slight well in the center. Spoon the mac and cheese over the meat layer, spreading it evenly but leaving about ½ inch around the edges.
STEP 6: Cover the macaroni layer with the remaining meat mixture, pressing gently to seal around the edges so the filling stays inside while baking. Smooth the top and spread a thin layer of ketchup over the loaf for that classic glaze.
STEP 7: Bake for 55–65 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C). If the top browns too quickly, tent with foil for the last 10–15 minutes.
STEP 8: Let the meatloaf rest in the pan for about 10 minutes before slicing. This helps it set so you get clean slices with the mac and cheese center. Garnish with parsley if you like and serve warm.
Can I Use Boxed Mac and Cheese Instead?
You can use boxed mac and cheese if you need to save time, but the homemade version in this recipe is thicker and holds up better inside the meatloaf. If using boxed, make it a bit drier than usual by adding less milk, so it doesn’t ooze out when slicing.
How Do I Keep the Meatloaf from Falling Apart?
Make sure you use the full amount of breadcrumbs and eggs since they bind the mixture. Packing the bottom layer firmly into the pan and sealing the top layer around the mac and cheese also helps. Letting the meatloaf rest before slicing is the final step that keeps the slices neat.
Can I Make This Ahead?
Yes. You can assemble the meatloaf and keep it covered in the refrigerator for a few hours before baking. You can also bake it fully, cool it, and reheat slices in the oven. If reheating the whole loaf, cover it with foil and warm at 325°F (165°C) until heated through.
Helpful Tips
- Cook the pasta to just al dente since it will bake again.
- Let the mac and cheese cool slightly before stuffing so it doesn’t melt into the meat.
- Use freshly shredded cheddar for the creamiest sauce.
- If you prefer topping instead of stuffing, you can bake the meatloaf on its own, then spoon mac and cheese over the top for the last 10 minutes.
What to Serve with Mac and Cheese Meatloaf
This dish is rich, so simple sides work best. A green salad with vinaigrette, roasted green beans, or steamed broccoli balances the creaminess.
Mashed potatoes, dinner rolls, or even buttered corn also pair well if you want a full comfort food spread.
Storage & Reheating
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) or in the microwave in short bursts so the mac and cheese doesn’t dry out.
You can also freeze slices individually; wrap tightly, freeze, then reheat covered so the center warms through.
Mac and Cheese–Topped Meatloaf
Ingredients
For the Meatloaf Base
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground black pepper
- ½ cup whole milk
- 2 pounds ground beef or a beef-pork combination
- 1 teaspoon salt
- 2 large eggs lightly beaten
- 1 small onion minced finely
- ½ cup ketchup plus extra for topping
- 1 teaspoon Italian herb blend
- 1 cup dry breadcrumbs
- 2 garlic cloves finely minced
For the Mac and Cheese Layer
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- ½ teaspoon smoked or sweet paprika
- 2 cups elbow pasta cooked and drained
- 2 tablespoons plain flour
- 2 cups shredded sharp cheddar cheese
- 2 cups full-fat milk
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Begin by preparing the macaroni and cheese. In a saucepan set over medium heat, melt the butter. Whisk in the flour to form a smooth roux, cooking it for about a minute to remove the raw flour taste.
- Gradually add the milk to the roux, whisking continuously until the mixture becomes smooth and begins to thicken slightly.
- Fold in the shredded cheddar cheese until it melts into a velvety sauce. Season with garlic powder, paprika, salt, and black pepper to your preference.
- Incorporate the cooked elbow macaroni into the cheese sauce, stirring to ensure it is well coated. Set the mixture aside to cool slightly while preparing the meatloaf.
- In a spacious mixing bowl, combine the ground meat with breadcrumbs, eggs, minced onion, garlic, milk, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Gently mix until just combined—avoid overmixing to keep the meatloaf tender.
- Transfer half of the meat mixture into the prepared loaf pan, pressing it down evenly. Spoon the cooled macaroni and cheese over the meat, spreading it evenly while leaving a small border around the edges.
- Cover the mac and cheese layer with the remaining meat mixture, carefully sealing the sides and smoothing the top. Spread a light coating of ketchup over the surface.
- Place in the oven and bake for 55 to 65 minutes, or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes once removed from the oven to ensure clean slicing. Optionally garnish with chopped fresh parsley before serving warm.