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Mac and Cheese–Topped Meatloaf

A fusion of two beloved comfort classics, this Mac and Cheese–Topped Meatloaf brings together a tender, flavor-packed meatloaf base layered with a luscious, creamy cheddar macaroni topping. Perfectly baked until golden, this hearty dish offers a satisfying blend of savory and cheesy indulgence ideal for family meals or social gatherings.
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Course: Main Course
Cuisine: American
Keyword: Mac and Cheese–Topped Meatloaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6

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 9x5-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.

Notes

To ensure clean layers, allow the mac and cheese filling to cool before assembling. For a crispier top, broil for an additional 2–3 minutes at the end of baking.